Ingredients
- 2 each 8" Heat Pressed Flour Tortilla (10410)
- 2 oz. * Fennel, thinly sliced and roasted
- 2 oz. * Portabella Mushrooms, gills removed and roasted
- 2 oz. * Red Bell Pepper, roasted
- 4 oz. * Barley, fully cooked
- 2.5 oz. Fontina Cheese, shredded
Directions
- Place tortillas on worksurface. Spread 2 oz. barley over each tortilla.
- Place 1 oz. roasted portabella, 1 oz. fennel, 1 oz. red pepper and 1 oz. Fontina in the center of tortilla.
- Bring left and right sides towards the center and tightly roll. Sprinkle 1 Tbsp. of Fontina on the edge of tortilla to close.
- Place on preheated flattop, griddle or in oven until lightly toasted and heated throughout.
- Cut in half on a bias and serve immediately.
- *Note: Coat vegetables in a garlic herb vinaigrette for extra flavor. Cook barley in vegetable stock and lemon juice for extra flavor.
