What You Need:

1/3 C wheat berries
3 C of water
4 C green cabbage, grated fine
1/4 C onion, minced
2 carrots, grated fine
1 C mayonnaise
3 tbsp yellow mustard
1 tbsp extra virgin olive oil
1 onion, diced
1 (15 oz.) can of kidney beans, drained
2 tbsp barbecue sauce
1 tsp dried thyme
1 egg
1/2 C bread crumbs
1 tsp salt, divided
1/2 tsp pepper, divided
6 soft tortilla shells

How to Make It:

The wheat berries are rinsed and drained well.
Cover the wheat berries with water in a saucepan and bring to a rolling boil over high heat.
Reduce the heat to low, cover the pan and simmer 1 1/2 hours or until the berries are tender then drain the berries and set aside.
In a mixing bowl put the cabbage, carrots and minced onion and mix well.
Whisk together the mayonnaise, mustard, 1/2 tsp salt and 1/4 tsp of pepper in a small bowl.
Pour the mixture over the cabbage and toss to coat.
Cover and refrigerate until ready to serve.
In a skillet over medium heat put the oil and heat until it becomes hot.
In the hot oil stir in the diced onion and cook 5 minutes or until a golden brown.
Put the onion, beans, barbecue sauce, thyme and egg in a food processor and process until smooth.
Mix the smooth mixture into the wheat berries.
Add the bread crumbs and remaining salt and pepper to the wheat berries and blend well.
Form the mixture into 6 oblong burgers.
The grill is preheated to medium temperature.
Mist the burgers with a non stick cooking spray and grill for 10 minutes or until crisp, turning often.
Place the burgers on the tortilla shells.
Top each one burger with the cabbage mixture.
Roll the tortillas around each burger for form a burrito.