Pin it
These DIY rice-based wraps have completely changed how I think about gluten-free options with their amazing bendability and many uses. Whether you've got leftover rice or a bag of rice flour, they've become what I reach for to wrap everything from my morning eggs to evening fajitas.
I stumbled on this method during a tough time after my daughter got her celiac diagnosis. We'd tried so many store wraps that just fell apart when folded, but these rice wraps finally solved our family's mealtime struggles.
What You'll Need
- 1 cup sushi rice or any short grain rice: Short grain's natural stickiness helps make wraps that won't break when you fold them.
- 2 cups water: This amount gives you the right mix so your dough isn't soggy or too dry.
- 1/2 teaspoon salt: Brings out the taste without making the mild rice flavor disappear.
- Oil: Helps keep the sticky rice from clinging to everything during prep and cooking.
Making Your Wraps
- Get Your Rice Ready:
- Wash the rice until the water's almost clear to get rid of extra starch. This really matters for good texture. Mix with fresh water and salt in a pot, let it come to a full boil, then turn it down and cook for exactly 15-16 minutes without a lid. Cooking it uncovered lets the right amount of water evaporate.
- Let It Sit:
- Take it off the heat and put the lid on for 10-15 minutes. This sitting time lets any leftover water soak in without stirring, which makes the rice grains just right. Make sure it cools all the way before you move on so it's easier to handle.
- Make Your Dough:
- Put your cooled rice in a big bowl and mash it with a potato masher for 1-2 minutes until it turns into a sticky mix. The mashing breaks down the rice so you can work with it like dough. If you have one, a food processor can do this job faster.
- Form Into Balls:
- Put some oil on your hands so the rice won't stick, then shape the mixture into a flat circle. Move it to an oiled plate and cut into 8 equal pieces about 60-65 grams each. Roll each piece into a ball and keep them under a kitchen towel so they stay moist while you work.
- Flatten The Wraps:
- Put a rice ball between two oiled pieces of parchment paper about 9 by 12 inches. Use something flat like a wooden board or pan bottom to push down evenly until it's as thin as you want. The parchment keeps it from sticking and makes it easy to move to your pan.
- Cook Your Wraps:
- Heat up a medium pan on medium-high until it's good and hot. Flip the flattened wrap into the pan while carefully pulling off the top parchment. Cook for 1-2 minutes until you see light brown spots on the bottom, then flip and cook the other side for about a minute.
Pin it
I love these most when they're filled with scrambled eggs avocado and fresh herbs for breakfast. I'll never forget how my daughter's face lit up the first time she could eat a breakfast wrap that didn't fall apart on her.
Keeping Them Fresh
These wraps stay good in a sealed container in the fridge for up to 3 days. For best results when storing them put parchment paper between each wrap so they don't stick together. To warm them up just put them in a dry pan for 30 seconds on each side or microwave between damp paper towels for 15 seconds.
Fixing Problems
If your rice mix feels too wet just add a bit of rice flour until it feels right to work with. If it's too dry add tiny bits of water. The right mix should be a little sticky but should hold its shape when you roll it into balls. Try making one small test wrap before you shape all of them to save time and ingredients.
Ways To Enjoy Them
These bendy wraps work great as taco shells with seasoned veggies or meat inside. They're fantastic as Indian-style flatbread with curries. For a quick snack spread some hummus and add roasted veggies on top. Since they don't have a strong taste you can even make sweet treats by adding nut butter and fruit slices.
Pin it
Frequently Asked Questions
- → What type of rice should I use?
Sushi rice or short-grain rice works best for soft and flexible tortillas. Other varieties may feel different when cooked.
- → How do I fix sticky rice?
If the rice feels overly sticky, add a little rice flour until it's firm enough to shape easily.
- → Are they good for tacos?
Absolutely! These rice tortillas are soft and flexible, making them a fantastic gluten-free taco shell.
- → What if I want crispy tortillas?
Cook longer or turn the heat up slightly in the skillet to get a crispier result.
- → How should I store leftovers?
Wrap cooked tortillas in a damp cloth or keep them in an airtight container. They'll stay fresh at room temp for a few hours or refrigerated for two days.