Directions:

1. Light Citrus Sour Cream Spread: Blend light sour cream, fresh orange juice and fresh grated orange rind.
2. Barley Cooked in Chicken Broth: Heat chicken stock to boiling. Cook raw barley in boiling chicken stock until tender. Reduce to simmer and cook for 45 minutes. Chill barley.
3. Blackened Chicken Breast: Combine fresh chopped thyme leaves, garlic powder, dried oregano leaves, kosher salt, smoked paprika, chili powder, crushed fennel seed and ground black pepper in mixing bowl. Mix well. Preheat olive oil in a cast-iron skillet. Coat chicken on all sides generously with blackening spice. Place seasoned chicken into skillet and “blacken” about 2 to 3 minutes on each side. Transfer chicken to sheet pans. Place in a 400°F oven to finish. Cook for 7 to 10 minutes to internal temperature of at least 165°F. Cool and slice cooked chicken to ¼ inch thickness.
4. Shred romaine lettuce. Peel and core avocado and slice into ¼ inch pieces.
5. Wrap Build: Place 12 inch tortilla on flat surface and layer ingredients in order: 1 tortilla, 2 tablespoons Light Citrus Sour Cream Spread, ¼ cup romaine, ¼ cup barley, 4 to 6 slices blackened chicken and 3 to 4 slices avocado. Roll wrap tightly. Cut in half on an angle. Serve immediately.

Note: Barley always retains some chewiness.