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Barley, Fennel and Black Bean Wrap


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Rate this recipe 4/5 (3 Votes)


  • 1 cup barley
  • 15.5 oz. can black beans - drained
  • 1 bunch scallions – chopped
  • 1 bulb fennel – chopped fine
  • 1/2 cup Italian parsley – chopped fine
  • 2 tsp. ground Coriander
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • Juice of 1 lemon
  • 1/2 cup Monterey Jack cheese – shredded
  • 2 vine-ripe tomatoes – sliced
  • 1 tbs. olive oil
  • Flour Tortilla Wrap


Preparation time 5mins
Cooking time 20mins
Adapted from


Step 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.

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