I've long been a fan of Food for Life's sprouted breads and cereals, gluten-free wraps and pastas, and even their vegan meats (if you can find Cluckphrey vegan chicken nuggets, they're delish!). So I was excited to try their new Exotic Black Rice Tortillas. They sent me a couple packages to try out.
I will say, though, that these black rice wraps tear a little easier than their brown rice ones. Warming the tortillas a bit is absolutely crucial to prevent breakage. And even then the edges might break anyway. By the time you're mostly done eating your burrito or wrap, it's gonna get messy as the tortilla falls apart. But I guess that's the price you pay for a tasty, gluten-free tortilla made from antioxidant-rich black rice.
I used these to create a new recipe for my vintage vegan cookbook, which will feature veganized versions of popular foods from the past century. For the 1990s chapter, I just have to include a wrap recipe. Wraps were all the rage in the 90s! I made this Mexi-Wrap with Spicy Slaw.
I'm saving the complete recipe for my cookbook, but I can give you the basics. I seasoned black beans with chili powder and smoky flavors. I mashed and salted an avocado. And I made a spicy slaw with red cabbage, carrots, onions, and vegan mayo. Then I layered everything in the tortilla and rolled it up. I really loved this recipe! It's so simple, and they flavors meld so well together. Plus, anything with a mashed avocado is a winner in my book.