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Barley Wraps

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

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 303 calories, 16 g fat (7 g saturated fat), 49 mg cholesterol, 653 mg sodium, 25 g carbohydrate, 3 g fiber, 15 g protein.