Burritos stuffed with rice and pork.
Are you wheat-free? Did you think you'd never have burritos, enchiladas, or quesadillas again?If your answers are "yes", you can imagine how thrilled I was to find these 8-inch gluten-free tortillas at Healthy Living in South Burlington (in the wheat-free aisle, freezer section).
It looks like a wheat tortilla, but throw that image right out of your mind and think: brown rice fruit roll-up. The "skins" are the texture of fruit leather and not appetizing at all unless they are toasted. They also get tougher and more brittle the longer they are out of the package.
These burritos were in the oven at 300f for 20 minutes. Dan said the tortilla was flavorless, but I detected a nutty/seediness. They are very, very chewy, which I didn't mind because I got to eat a burrito for the first time in two years.Would I buy them again? Yes. Would I inflict them on guests? No. They are a convenient way to use up leftovers, but are just too far away from the 'real' thing to share with allergy-free innocents.
Here they are in a quesadilla. I let this sit on the counter for ten minutes while the oven pre-heated and as you can see, the top layer dried out and curled up. (I flipped the quesadilla over to flatten it and popped it in the oven).
It looks like it should, but it isn't quite right in texture or flavor.
