Southwest Chicken and Wheat Berry Salad Wrap - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.


Yield: 88 wraps

  • 2 lbs. InHarvest Wheat Berries
  • 2 qts. black beans, cooked
  • 1 qt. green bell pepper, chopped
  • 1 c. diced red onion
  • 1 c. cilantro, chopped
  • 2 ⅔ T. cumin
  • ⅔ c. lime juice
  • ½ c. vegetable oil
  • 2 T. kosher salt
  • 1 t. black pepper
  • 5 ½ qts. chicken meat, cooked, diced
  • 11 qts. romaine lettuce, chopped


  1. Cook the InHarvest Wheat Berries according to package instructions. The wheat berries should be very tender, yet still retain their natural chewy texture.
  2. Drain well and cool completely on a sheetpan.
  3. Whisk together the lime juice, cumin, salt, pepper and oil in a bowl large enough to hold all ingredients.
  4. Add the wheat berries, black beans, green peppers, onion and cilantro.
  5. Mix well to combine using a rubber spatula.
  6. Refrigerate salad for at least 2 hours to allow the flavors to develop and meld. Mix again before serving.

To make the wraps:

  1. Spread ¼ c. InHarvest Southwest Chicken and Wheat Berry Salad onto the center of the tortilla.
  2. Top salad with ¼ c. chicken.
  3. Spread ½ c. romaine lettuce on top as the final layer.
  4. Fold the sides of the tortilla up to the center of the filling.
  5. Holding the sides in place, roll the tortilla up from the bottom all the way to the top.
  6. Cut wrap in half and serve or store in a tightly sealed container under refrigeration until ready to serve.