Burritos were one of my favourite foods before being diagnosed as celiac. Munching on a bunch of Â rice, beans, avocado, salsa, salad and cheese all wrapped in something that didn’t fall apart on me… oh those were the days. I eat a lot of corn tortillas nowadays but I can never find large ones and I find that even when only filled with a few things, they tend to fall apart on me. Recently I found some brown rice tortillas in Whole Foods. They are gluten free, they are large and whilst not as sturdy as wheat tortillas so far they don’t seem to fall apart as easily as corn tortillas do. For this recipe I topped the tortilla with too many things that it ended up being an eat with your hands sort of a meal (which I love!) but with half the toppings this would have worked well wrapped up as a burrito.
Ingredients (Serves 1)
- Brown rice tortilla
- Half an avocado
- Bean sprouts
- Baby tomatoes
- Small pepper (sliced)
- Natural yoghurt
- Chilli powder
How to Make it
- Chop up tofu and marinade in pan with a little oil & chilli powder for a few mins
- Add beans sprouts, sliced pepper and baby tomatoes to the pan.
- Stir in some natural yoghurt and take pan off the heat
- Cover rice tortilla with avocado and spinach
- Pour tofu-yoghurt mix onto the tortilla
- Serve and enjoy.
TIP: If you’ve made as much topping as I did, rip off bits of the tortilla and eat with the mix. If you’ve made a bit less, roll the tortilla up and enjoy it burrito style!