I have always been a big bread fan, but not really into Mexican food.  Yet, when I began following a wheat-free diet, it was big burritos rather than sandwiches that spiked my cravings.  Unfortunately, those little corn tortillas just weren’t cutting it. 

Then one day, while browsing through Trader Joe’s, I saw an amazing new product.  Displayed prominently at the head of the aisle sat brown rice tortillas in all their wheat-free, gluten-free glory.  This was a slam-dunk sale. 

They are medium tortillas, sized well for enchiladas or mid-sized burritos.  We went for the easy contender first, chicken and black bean burritos.  I noticed upon taking them from the package that they are a bit crispy chewy.  So I covered two with a wet paper towel and nuked them for thirty seconds.  This definitely helped with the pliability, so we were able to begin stuffing. 

My husband quite liked them, as they didn’t fall apart at all mid-meal like so many of the wheat tortillas do.  He enjoyed the flavor, and though not overly enthused, found them to be a good medium for his burrito.  I was a bit surprised at first.  The tortillas were quite chewy and a bit tough.  Certainly not something my wheat-consuming friends will be trying to steal from my cupboards.  However, they did grow on me.  I must admit, the way they didn’t break apart was pretty cool. 

At first I wasn’t too set back by the price at $1.99.  Though I realized after purchase that this was for just six tortillas.  Also, on my return to the store only two weeks later, the price had risen to $2.29.  That was some quick inflation on a brand new product!  But, if you need a tortilla, you need a tortilla.  Strangely enough, though I am still uncertain of the chewy texture, I have returned twice to repurchase. 

Perfection has not been reached by any means, but I am not complaining, it’s a start.

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