The Feel Good Wrap: Veggies & Pearl Barley


Wild cravings for vegetables. I have them on a daily basis. It's pretty bad. I would imagine it's what smoker's deal with... but healthy.




Knowing this, Mike was super sweet and found a recipe for vegetable pizza to make on Valentine's day. The pizza turned out fantastic! What differentiated it from any other pizza was the "sauce." Instead of a marinara or alfredo, it has a ranch dressing base that is surprisingly good. I'm not one for dressing, but a light coat brings everything together. We saved the left over dressing and veggies for a rainy day.


A few days later, I made Pearl Barley with Peas and Edamame for dinner. I have mentioned this book before, but if you haven't bought it, get on it: Pretty Delicious by Candice Kumai. Every single recipe has been on point, I love it! Again, there were left overs. 


It only made sense to take all these left overs to create a beautiful, healthy, tasty, and heavenly wrap. It was effing fantastic. The veggies aren't coated in any heavy sauce; the pearl barley is filling; and you decide how much cool dressing you want.



And of course, you can customize it to your liking. No pearl barley? Use a little rice to compensate or omit the carbs entirely. Use any veggies you want, we like to pick a medley from the salad bar for variety and cheapness.


Everybody wanted some. Even the kittens, who Mike had to chase away several times for the photo shoot.

Oh and PS, add some turkey bacon for you meat lovers!


The Feel Good Wrap
dressing from allrecipes

Tortillas (habanero lime flour tortilla from Trader Joe)

2 cups mixed vegetables (broccoli, onion, peas, asparagus, etc.)
4 garlic cloves, chopped
1 tablespoon olive oil
dash of red pepper flakes
1 teaspoon sea salt
dash of pepper
cooked, chopped up turkey bacon (optional)

1/2 cup reduced-fat sour cream
1/2 (8 ounce) package reduced fat cream cheese, softened or neufchatel
1/2 teaspoon dried dill weed
dash of teaspoon garlic salt or regular salt
1/2 ounce ranch dressing
pearl barley with edamame or rice

In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch. Set aside.

In a medium skillet, heat the olive oil on medium heat. Add the chopped garlic and the red pepper flakes. Let the garlic brown very slightly. Add the mixed vegetables of your choosing and sprinkle on salt and pepper. Saute evenly. Lower the heat slightly and put the lid on top to steam. Let it cook until vegetables are slightly tender, about 5 minutes. If need be, throw in a tablespoon of water to make some steam. 

Optional turkey bacon for the meat lovers is a welcome addition. 

Assemble the wrap! You can lightly toast the wrap if you want. Put on some the dressing, followed by the pearl barley/rice, and veggies. Enjoy.