Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing
bowl. Gently stir chicken, cherries, carrot, cucumber and green onion. Mound about 3/4 cup chicken
mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up
from one side, jelly roll fashion. Serve seam side down on a plate.

Makes 4 servings.

Rinse wild rice and wheat berries under cold running water. Drain well. In a medium saucepan, cook
onion and garlic in olive oil over medium heat about 4 minutes or until tender. Stir in drained wild rice
and wheat berries, chicken broth, sage and pepper. Bring to boiling. Reduce heat. Simmer, covered, 30
minutes.

Stir brown rice into wild rice mixture. Return to boiling. Reduce heat. Simmer, covered, about 45
minutes, or until grains are tender. (If excess liquid remains in saucepan after grains are tender,
remove lid and simmer until liquid evaporates.)

To toast pecans: spread pecans in an ungreased pan. Bake in a preheated 350°F oven 5 to 7
minutes, stirring occasionally, or until brown.

Make 6 (2/3 cup) servings.