May is Celiac Awareness Month, so to help raise awareness we are bringing our readers who suffer from celiac disease a delicious gluten-free recipe made with Rudi’s Gluten-Free tortillas. Plus we’ve created a brand new gluten-free category! We were recently invited out to an event at Las Margaritas where Rudi’s gave us some information about their product and we got to try it for ourselves. So whether you have celiac disease or a gluten intolerance, or just love healthy and yummy food like us, read on dear reader!
Rudi’s Organic Bakery has been producing nutritious and delicious baked goods since the mid-70s, but it wasn’t until 2008 that us Canadians were able to get our hands on their Boulder, Colorado-baked breads. Then in 2010 Rudi’s began to offer gluten-free items due to popular demand. After painstakingly testing over 100 formulas, they have come up with some gluten-free baked goods that they say taste, look, and feel like their non-gluten-free counterparts.
First we tried Rudi’s plain gluten-free tortillas in Las Margaritas’ enchiladas. If you’re interested in learning more about the restaurant you can read our review of Las Margaritas here. As for the tortilla, we wouldn’t have guessed it was gluten-free if we hadn’t known. The texture was soft and moist, and cut easily with our forks. But we had to find out how it tastes without all that enchilada sauce smothering it, so we picked up a package of the spinach tortillas to test at home.
We tried making some wraps for lunch first, with Wendy whipping up a delicious combination of beets, spinach, and goat feta with vegan mayo. As you might guess this combo worked well with the spinach tortilla. It made for the perfect healthy lunch.
We experimented with lightly microwaving the tortillas as directed on the package and eating them defrosted out of the bag. Neither one yielded perfect results (the tortilla still ripped a bit more than a non-gluten-free one would), but the texture was definitely more pleasant than other gluten-free tortillas I’ve tried.
As far as the flavour, again you would be hard-pressed to tell Rudi’s tortillas were gluten-free if you didn’t know. This may well be due to the grain blend they use, which contains sorghum, brown rice, corn, amaranth, quinoa, millet, and teff. All those grains add up, giving you a healthy 5 grams of fiber (and only 90 calories) per tortilla!
Okay, recipe time! This one is gluten-free AND vegan, thanks to the gluten-free tortillas and Golda’s Vegan Pesto. And thanks to my mom again, for teaching me how to cook and passing down some recipes! Makes 8 wraps, just enough for a package of Rudi’s.
Gluten-Free Roasted Vegetable Wraps
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4-8 servings
Serving Size: 1-2 wraps
- 1 package Rudi’s Gluten-Free Spinach Tortillas
- 2-3 Tablespoons olive oil
- 1 small zucchini
- 1 small red, green, or yellow pepper
- 1 medium white potato
- 1 onion
- 2 Roma tomatoes
- 1 can black beans or white kidney beans
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- pepper to taste
- Golda’s Vegan Cilantro or Basil Pesto (optional)
- fresh cilantro or basil (optional)
- Preheat oven to 400 degrees F (205 degrees C)
- Cut all vegetables into 1/2 inch chunks
- Spread onto a baking sheet covered in foil
- Drizzle olive oil lightly over vegetables
- Sprinkle with basil, oregano, salt, and pepper
- Bake for 20 minutes
- Drain beans, leaving a small amount of juice
- Remove vegetables from oven and stir in the beans
- Return to oven for an additional 20 minutes then remove
- Microwave Rudi’s Gluten-Free Spinach Tortillas for 20-30 seconds
- Top with roasted vegetable mix and Golda’s Vegan Pesto, garnish with fresh cilantro or basil
Look for Rudi’s Gluten-Free products in your local grocer’s frozen section. They have an Organic line of breads and baked goods so keep an eye out for those as well.
Disclaimer: Rudi’s was kind enough to give us some complimentary products for review purposes. The meal at Las Margaritas was also on the house. The opinions are still 100% our own.