Description
These simple rice tortillas are soft, flexible, and made with just a handful of ingredients. Perfect for tacos, wraps, or dipping, they are naturally gluten-free and easy to prepare.
Ingredients
- 2 cups cooked rice
- 2 tbsp olive oil
- 1 tbsp water, plus extra if needed
- 1 tsp salt
Instructions
- Add the cooked rice, olive oil, water, and salt to a food processor. Blend until a smooth, slightly sticky dough forms. If the mixture is too crumbly, add extra water 1–2 teaspoons at a time until the dough comes together.
- Scoop 2–3 tablespoons of dough and place it between two sheets of parchment or wax paper. Press into a thin, even circle using your hands or the bottom of a pan.
- Heat a non-stick skillet over medium heat. Carefully peel the tortilla from the paper and cook for 2–3 minutes on the first side.
- Flip and cook for another 1–2 minutes until lightly golden and flexible.
- Serve warm with tacos, wraps, or your favorite fillings.
Notes
- Add a little extra water if the dough feels dry or cracks while shaping.
- These tortillas are best enjoyed fresh and warm.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a dry skillet to restore flexibility.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan Fry
- Cuisine: Fusion
Nutrition
- Serving Size: 1 tortilla
- Calories: 120 kcal
- Sugar: 0 g
- Sodium: 390 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
