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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 chiles, 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 shredded cheddar cheese
  • 12 flour tortillas (6 to 7 inches), warmed

Directions

  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, chiles, olives and seasonings; cover and simmer for 15 minutes. Stir in the cheese. Spoon into tortillas and roll up.

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