Chop 2 cups cherries in food processor. Combine cherries, basil, pepper, 1 teaspoon ginger, and salt. Sauté pork or chicken and remaining ginger in oil until meat is no longer pink; season with garlic salt and pepper. Halve remaining 1 cup pitted cherries; fold into cooked rice. Wrap tortillas tightly in heavy foil; heat 10 to 15 minutes at 350° F. Portion about 1/3 cup brown rice mixture and 1/4 cup each lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle.
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.
*Three-fourths cup uncooked rice, cooked in water or chicken broth according to package directions, equals about 2 cups cooked.