3 C. pitted Northwest fresh sweet cherries, divided

2 T. chopped fresh basil

2 T. finely chopped Anaheim pepper

2 tsp. grated fresh ginger root, divided

1/4 tsp. salt

12 oz. lean boneless pork loin or skinned chicken breasts, cut into

2 x 1/2 x 1/4-inch strips

1 T. vegetable oil

1/2 tsp. garlic salt

1/8 tsp. ground pepper

2 C. cooked brown rice

8 flour tortillas

2 C. finely shredded romaine lettuce

 

Chop 2 C. cherries in food processor. Combine cherries, basil, pepper, 1 tsp. ginger and salt. Sauté pork or chicken and remaining 1 C. pitted cherries; fold into cooked rice. Wrap tortilla tightly in heavy foil; heat 10 to 15 minutes at 350ºF. Portion 1/4 C. each brown rice mixture, pork, lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle.