Cherry Pork Wrap

• 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
• 14 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
• 12 teaspoon garlic salt
• 18 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. Saute pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice.
4. Wrap tortilla tightly in heavy foil; heat 10 to 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.

sweet cherries, fresh basil, anaheim chilies, gingerroot, salt, pork loin, vegetable oil, garlic salt, ground pepper, brown rice, flour tortillas, romaine lettuce

Taken from www.food.com/recipe/cherry-pork-wrap-315245 (may not work)