By Alicia Carango, Beyond Celiac Web and Social Media Manager
Gluten-free tortillas can be challenging to work with sometimes. Some can’t hold the weight of fillings and others snap when you try to roll them. I was pleasantly surprised that the Spinach Tortilla from Rudi’s Gluten-Free Bakery didn’t fall into either of these categories.
You can leave Rudi’s tortillas on the counter for up to 10 days, but we decided to keep ours in the freezer here at the Beyond Celiac office. I tossed it in the microwave for 30 seconds to defrost it. Then, I added some lettuce and homemade chicken salad to the wrap – it’s a pretty heavy mix. (Side note: I recently discovered that you can use half mayo and half non-fat, plain yogurt to cut down on calories in chicken salad. I promise you – you cannot tell the difference.)
I truly was expecting the tortilla to rip when I rolled up my chicken salad. It didn’t! The texture wasn’t pretty good, but I think it would be better if I let the tortilla just defrost on the counter before eating it. I’ll give this a try next time.
I liked the Spinach tortilla on its own, but I think these would be really perfect for making quesadillas at home, or maybe even homemade gluten-free “pizza.” I definitely think these will hold up to the weight, especially ones browned in a skillet for the quesadillas, for example.
Rudi’s also makes Fiesta and Plain varieties in the quesadillas. Claire Baker, Beyond Celiac Director of Communications and New Media, says her favorite is the Fiesta version because of its spicy and flavorful taste.
You can check out the tortillas (and other Rudi’s products) at www.RudisGlutenFree.com.