Friday, June 22, 2012

Gluten-Free Friday: Rudi’s Flour Tortillas & Steak Fajitas

One of the things I hated having to give up the most were flour tortillas.  Especially warm, chewy flour tortillas wrapped around sizzling meat and vegetables…

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Fajitas used to be on our menu every week because they are fast, simple and flavorful.  When gluten became off limits I tried eating mine with corn tortillas, but it just wasn’t good – all dry and crumbly.  I definitely prefer my corn tortillas crispy.  I still make fajitas pretty regularly though, and Hubs gets the flour tortillas while I enjoy my meat and vegetables with a Mexican-style rice.  Good, sure, but not fajitas.

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Rudi’s to the rescue!  I knew I had to try these the minute I saw them over on Gluten Hates Me.  I spotted them in Whole Foods  and could not resist them, even after seeing the price tag of $6.99 for 8 tortillas (at least they are big).

They’re not exactly like flour tortillas, but for a gluten-free substitute they’re very convincing!  Straight out of the fridge they were too stiff for wrapping, but 15 seconds in the microwave softened them right up, and I finally got to have my fajitas again Smile

We went with beef fajitas last night, my favorite – normally we have chicken but I wanted to indulge! 

Steak Fajitas & Mexican Fried Rice

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Serves 2


  • 2 Rudi’s Gluten-Free flour tortillas
  • 1/2 lb flank steak
  • 1 bell pepper
  • 1/2 sweet onion
  • 3 scallions
  • 1 1/2 cups leftover white rice
  • 1/2 cup tomato sauce
  • Packet gluten-free fajita seasoning (recommended: Ortega)
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt & Pepper
  • Directions

    Season flank steak with about half a packet of the seasoning.  Set aside.

    Slice bell pepper and onion into strips, then chop up a couple of the strips for the rice and reserve.  Chop up the scallions, separating the whites and greens (you will use both in the rice). 

    Heat a large skillet and a medium skillet over medium-high heat and add a drizzle of vegetable oil to each.  Add the bell peppers and onions to the large skillet and cook until charred at the edges, seasoning with a little fajita seasoning and salt and pepper.  Push to the edges and add steak to the skillet and cook to desired temperature (about 3 mins per side for medium rare).  Remove and let rest.

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    Add the scallion whites and reserved chopped bell pepper to the medium skillet and cook until softened, then add the rice, tomato sauce and a drizzle of oil and toss together. Season with the cumin and paprika. Garnish with the reserved green scallions.

    After resting, slice the steak thinly.  Add the steak and vegetables back into the skillet, adding the rest of the fajita seasoning, and toss together until heated through.  Serve immediately in warmed tortillas, with the rice on the side.

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    I thoroughly enjoyed every bite!

    Marlow over at Gluten Hates Me (awesome blog) also had a great idea for using these tortillas to make little taco cups that I will definitely be making next – check out her recipe here.  Aren’t they gorgeous?

    Photo from

    Happy Friday, everyone!  Hope you all enjoy your weekend Smile

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