Cherry Pork Wrap
Hearty ingredients piled high on flour tortillas, then neatly folded into a hand-held bundle. Sandwich making is taken to a new dimension with this bold newcomer!
3 cups pitted Northwest fresh sweet cherries - divided use
2 tablespoons chopped fresh basil
2 tablespoons finely chopped Anaheim pepper
2 teaspoons grated fresh gingerroot - divided use
1/4 teaspoon salt
12 ounces lean boneless pork loin or skinned chicken breasts, cut into 2x1/2x1/4-inch strips
1 tablespoon vegetable oil
1/2 teaspoon garlic salt
1/8 teaspoon ground pepper
2 cups cooked brown rice*
8 (10-inch) flour tortillas
2 cups finely shredded romaine lettuce
- Chop 2 cups cherries in food processor. Combine cherries, basil, pepper, 1 teaspoon ginger and salt. Set aside.
- Sauté pork or chicken and remaining 1 cup pitted cherries; fold into cooked rice.
- Wrap tortillas tightly in heavy foil; heat 10 to 15 minutes at 350°F (175°C).
- 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.
Makes 8 servings.
*Three-fourths cup uncooked rice, cooked in water or chicken broth according to package directions, equals about 2 cups cooked.
Recipe provided courtesy Washington State Fruit Commission.