Hearty ingredients piled high on pliable
bread, then neatly folded into a hand-held bundle. Sandwich making
is taken to a new dimension with this bold newcomer!
Cherry Pork Wrap
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 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
- Chop 2 cups cherries in food processor.
Combine cherries, basil, pepper, 1 teaspoon ginger and salt.
Set aside.
- Saute 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.
- 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 4 servings (2 wraps per serving).
*Three-fourths cup uncooked rice, cooked
in water or chicken broth according to package directions, equals
about 2 cups cooked.
Nutritional Analysis Per Serving (using
pork): 661 Cal., 30.8 g pro., 17.4 g fat (24% Cal. From fat),
95.5 g carb, 51 mg chol., 4.8 g fiber, 1092 mg sodium.
Recipe provided courtesy Washington State Fruit Commission.
