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Cherry and Pork Wrap


  • 3 cups pitted fresh sweet cherries, divided
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons finely chopped Anaheim pepper
  • 2 teaspoons grated fresh ginger root, divided
  • 1/4 teaspoon salt
  • 12 ounce lean boneless pork loin or skinned chicken breasts, cut into 2 x 1/2 x 1/4-inch strips
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon ground pepper
  • 2 cups cooked brown rice
  • 8 flour tortillas
  • 2 cups finely shredded romaine lettuce


  1. Chop 2 cups cherries in food processor.
  2. Combine cherries, basil, pepper, 1 teaspoon ginger and salt.
  3. Sauté pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice.
  4. Wrap tortillas tightly in heavy foil; heat 10-15 minutes at 350 degrees F.
  5. Portion 1/4 cup each brown-rice mixture, pork, lettuce and chopped cherry mixture on one half of each tortilla.
  6. Fold in sides and roll into a bundle.

Source: Northwest Cherry Growers

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