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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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from Ingredients:
3 cups pitted northwest fresh sweet cherries, divided |
2 tablespoons chopped fresh basil |
2 tablespoons finely chopped anaheim chilies |
2 teaspoons grated fresh gingerroot, divided |
1/4 teaspoon salt |
12 ounces lean boneless pork loin or 12 ounces skinless 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 |
Directions:
1. Chop 2 cups cherries in food processor. Combine cherries, basil, pepper, 1 teaspoon ginger and salt.
2. Saute pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice.
3. Wrap tortilla tightly in heavy foil; heat 10 to 15 minutes at 350ºF.
4. Portion 1/4 cup each brown rice mixture, pork, lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle.
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