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Mexican Barley Wraps
1/2 cup pearl barley
1-1/2 cups water
3/4 pound lean ground turkey
1 cup prepared chunky salsa
1 cup frozen corn, thawed
1 can (4 ounces) diced green chiles
1 can (2.2 ounces) sliced olives, drained
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
3 cups shredded Cheddar cheese
12 flour tortillas (6 to 7-1/2 inches), warmed
Additional salsa, for dipping
In small saucepan with lid, bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. In large non-stick skillet sauté turkey until crumbled and cooked. Drain well. Stir in cooked barley, salsa, corn, chiles, olives, cumin, oregano and garlic powder; simmer 15 minutes. Stir in cheese. Spoon barley mixture into tortillas; roll and serve. Pass around extra salsa for dipping. Makes 12 wraps.
Per wrap: calories 304, protein 16g, carbohydrates 27g, fiber 2g, fat 15g, cholesterol 52mg, sodium 594mg.
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