Cherry Pork Wrap 01-May-2007 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). Content received from: Coastal Georgia Food, http://coastalgeorgiafood.com