Burrito-style Chicken Wrap

In Gluten-free on May 4, 2015 at 7:32 am

Today, my husband surprised me with lunch. I was supposed to cook some shrimp dish, but he prepared a delicious gluten-free burrito-style chicken wrap instead. I am so blessed. 


For the wrap, combine the following thoroughly:

  • 1 cup of rice flour
  • 1/2 cup of potato starch
  • 1/4 cup of tapioca starch
  • 1/8 teaspoon salt
  • 1 1/2 cup of water
  • 2 tablespoons sunflower oil
  • 1 egg white (beaten to a soft peak)
  • Pour a dollop on a greased (my husband sprayed ours with sunflower oil) and heated prata pan. Cook on both sides. Repeat till the batter is finished.

    Serve with RiCo™ Corn Rice, garlic sauce, baby arugula, shredded carrots and cucumbers, roasted mushrooms, bell peppers and tomatoes, shredded cooked chicken, jalapeños, whathaveyou.

    You can use the same wrap recipe for fresh lumpia or lumpiang ubod.



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