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This is a scrumptious sandwich recipe that will soon become a staple in your house.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour
MAKES: 12 servings


  • 1-1/2 cups water
  • 1/2 cup medium pearl barley
  • 1/4 teaspoon salt
  • 3/4 pound ground turkey
  • 1 cup chunky salsa
  • 1 cup fresh or frozen corn
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 3 cups (12 ounces) shredded cheddar cheese
  • 12 flour tortillas (6 to 7 inches), warmed

Nutritional Facts

1 each: 303 calories, 16g fat (7g saturated fat), 49mg cholesterol, 653mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 15g protein.


  1. In a saucepan, combine water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. In a skillet, cook turkey until no longer pink; drain. Add the barley, salsa, corn, chilies, olives and seasonings; cover and simmer for 15 minutes. Stir in the cheese. Spoon into tortillas and roll up. Yield: 1 dozen.
Originally published as Barley Wraps in Country Woman July/August 1999, p41

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