Food for Life brown rice tortillas (wheat and gluten-free!) are great for wraps, but are even better sliced into wedges and lightly toasted in the oven into a chewy-and-crunchy (around the edges) “chip.” Then you can go to town adding whatever you want on top, and the tortilla provides a light base that’s supportive enough to not sog or crack beneath your topping of choice. This is yet another example of a “recipe” that’s really just one example of infinite possibilities this can serve as inspiration for – and a pretty tasty (and very healthy) one at that!
Without formatting this as a formal recipe, here’s a basic description what I used and did – take it as a springboard to create your own! I:
- Sliced 3 tortillas (this makes for a light meal for 2, or a good snack or appetizer) into 6 wedges each, placed them in an even layer on a baking sheet and lightly toasted them in a 375 degree oven for about 10 minutes (just keep a close eye on them – they’re done when ever so lightly browned around the edges)
- Diced equal parts tomato and cucumber (de-seeding both first), and tossed them with a pinch of salt, black pepper to taste, and a shake of garlic powder since I for once didn’t have fresh garlic on hand
- Finely chopped a few handfuls of Trader Joe’s Organic Power to the Greens (a mix of baby kale/spinach/chard)
- Spread a dollop of kalamata olive hummus on each tortilla wedge and topped with a scoop of tomato/cuke or greens, and drizzled some balsamic vinegar on top of each wedge
- I can’t get enough of Napa Valley Grand Reserve Cherry Wood Aged – it’s thicker, almost like a reduction, and really just perfect
I also added some pesto, though I didn’t capture that with my camera – check out Basiltop’s varieties – amazing!! I discovered them at a Santa Monica farmers market, and we’ve been devouring the vegan habanero pesto