680g Northwest fresh sweet cherries, pitted and divided
2 tablespoons chopped fresh basil
2 tablespoons finely chopped Anaheim pepper
2 teaspoons grated fresh ginger root, divided
1/4 teaspoon salt
340g lean boneless pork loin or skinned chicken breasts, cut into 5 x 1.2 x .6cm strips
1 tablespoon vegetable oil*Three-fourths cup uncooked rice, cooked in water or chicken broth according to package directions, equals about 2 cups cooked.1/2 teaspoon garlic salt
1/8 teaspoon ground pepper
450g cooked brown rice*
8 flour tortillas
450g finely shredded romaine lettuce
*170g uncooked rice, cooked in water or chicken broth according to package directions, equals about 450g cooked.
Chop 454g cherries in food processor. Combine cherries, basil, pepper, 1 teaspoon ginger, and salt. Sauté pork or chicken and remaining ginger in oil until the meat is no longer pink; season with garlic salt and pepper. Halve remaining 226g pitted cherries; fold into cooked rice.
Wrap tortillas tightly in heavy foil; heat 10 to 15 minutes at 180°c. Portion about 75g brown rice mixture and 113g each lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle.