Rice Tortillas
Got leftover rice? These soft, flexible rice tortillas are the easiest way to turn it into something completely new. This is Scrappy Cooking at its finest, helping you stretch your dollar and avoid food waste.
I hope you love saving money and avoiding food waste… Because this recipe utilizes leftover rice, as well as producing delicious gluten-free tortillas.
Actually, did you know I have an entire cookbook full of recipes that use produce and leftovers in new and unexpected ways? Turn wilting greens into broth bombs, lemon peel into pasta sauce, and broccoli stems into fries. Get yourself a copy of PlantYou Scrappy Cooking and thank me later!
Why You’ll Love This Recipe
- Zero waste cooking doesn’t have to be so complicated! This recipe transforms leftover rice into something versatile and exciting.
- Gluten-free by default. If you struggle to find gluten-free tortillas or don’t want to pay premium, this recipe is for you.
- Talk about whole foods! This recipe uses minimal ingredients: rice, water, oil, and salt.
- Soft and flexible, these rice tortillas are perfect for folding and filling. Naturally, this means you can use them in a whole bunch of ways!
Key Ingredients
- Cooked rice is the base that blends into a smooth dough. You can do this with many different types of rice, although white rice works best.
- Olive oil adds flexibility and stops your tortillas from sticking to the frying pan.
- Water helps blend everything together into a workable dough.
Hack It!
How to Make Rice Tortillas
Step 1: Add the rice, olive oil, water and salt to a food processor.
Step 2: Blend until a smooth, slightly sticky dough forms. If the mixture is crumbly, add water 1-2 teaspoons at a time until it comes together.
Step 3: Scoop 2–3 tablespoons of dough and place between two sheets of wax or parchment paper.
Step 4: Press into a thin, even circle using your hands or the bottom of a pan. If you have a tortilla press – even better!
Step 5: Heat a non-stick pan over medium heat. Peel off the paper and cook each tortilla for 2-3 minutes, then flip and cook for 1-2 minutes on the other side, until lightly golden and flexible.
Step 6: Serve your rice tortillas as desired. I recommend my spicy cauliflower tacos recipe!
Frequently Asked Questions
Keep in the fridge in a sealed container for up to 3 days. Reheat in a pan or microwave.
Yes! Stack with parchment between each and freeze for up to 2 months.
Yes, just let it cool slightly before blending. You will likely need less water if using freshly cooked rice.
More Plant-Based Basics
- Sweet Potato Tortilla
- Oat Tortillas
- High-Protein Flatbread
- Secret Garden Focaccia
- Easy Bread Machine Recipe
If you enjoy meal planning and want a supportive community, join our Plant Cooking Club on Substack! It’s all about eating more plants – and fiber, too.
The Recipe: Rice Tortillas
Ingredients
- 2 cups cooked rice
- 2 tbsp olive oil
- 1 tbsp water, plus extra if needed
- 1 tsp salt
Equipment
- Food Processor or high-speed blender
- Parchment Paper
- frying pan
- Tortilla press optional
Instructions
- Add the rice, olive oil, water and salt to a food processor. Blend until a smooth, slightly sticky dough forms. If the mixture is crumbly, add water 1–2 teaspoons at a time until it comes together.
- Scoop 2–3 tablespoons of dough and place between two sheets of wax or parchment paper. Press into a thin, even circle using your hands or the bottom of a pan.
- Heat a non-stick pan over medium heat. Peel off the paper and cook each tortilla for 2–3 minutes on the first side, then flip and cook for 1–2 minutes more, until lightly golden and flexible.
- Serve with my spicy cauliflower tacos, or as desired.
Notes
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- Add spices or herbs (like garlic powder or cumin) to flavor the dough.
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- Similarly, you can color your tortillas green using spirulina or spinach powder, pink with beet powder, or yellow with a pinch of turmeric.
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- Sticky white rice varieties are better for this recipe (compared to brown rice, wild rice or basmati). Try this with arborio, sushi rice, or jasmine rice for example.
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- Depending on the type of pan you’re using, you may use some cooking spray or brush the pan with oil.
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- Use them for wraps, sheet pan quesadillas, soft tacos or vegan taquitos. Yum!
- Depending on the size, this recipe produces 6-8 tortillas.