• Senia

Brown Rice Tortillas

I seriously love these! A great gluten-free meal, especially paired with a side salad

My daughter added shredded mozzarella to her tortilla (just before putting it in the oven), for some extra cheese.


  • Package of brown rice tortillas (found in refrigerated section for bread at Sprouts supermarket)

  • Goat cheese, crumbled

  • extra virgin olive oil

  • olives, sliced

  • thyme leaves, discard stems

  • red bell pepper, finely diced

  • green bell pepper, finely diced

  • fresh basil, chopped


This is a truly customizable meal - you put however many toppings you'd like and you can try adding different vegetables too. That's why I prep it all ahead of time and then have fun with it - this time around, it was me and my little (20 year old) girl making tortillas. She added mozzarella cheese to hers - lots of flexibility.

  1. Preheat oven to 400 degrees.

  2. Place tortillas on a baking sheet (I lined it with parchment for easy cleanup but you can place directly on baking sheet). Spread olive oil and sprinkle thyme and goat cheese.

  3. Add toppings until it's just right.

  4. Place in the oven and bake until edges are golden brown. It usually takes about 12 minutes for me but keep an eye on it the first time around to help you gage the time.

  5. Once edges are golden brown, it's ready!

  6. Using a pizza slicer, slice while on the baking sheet and slide onto your plate.

  7. Optional: sprinkle red pepper flakes for a bit of a spicy kick.


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