barley, fennel and black bean wrap

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By Catherine Cappiello Pappas
from Amityville, NY

This wrap is healthy and delicious and vegetarian!

serves 4
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For barley, fennel and black bean wrap

  • 1 cup barley
  • 15.5 oz. can black beans - drained
  • 1 bunch scallions – chopped
  • 1 bulb fennel – chopped fine
  • ½ cup italian parsley – chopped fine
  • 2 tsp. ground coriander
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • juice of 1 lemon
  • ½ cup monterey jack cheese – shredded
  • 2 vine-ripe tomatoes – sliced
  • 1 tbs. olive oil
  • flour tortilla wrap

How To Make barley, fennel and black bean wrap

  • 1
    Prepare barley as directed. Gently heat a frying pan with the olive oil. Add the scallions, parsley and fennel and toss. Add the barley, beans, lemon juice and seasonings; toss again. Gently heat the wrap and cover with the shredded cheese. Add the barley salad, tomato slices and fold.