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Brown Rice Tortillas Recipe

Brown Rice Tortillas Recipe

Lori Walker, MS, RD
If you are looking for a healthy and delicious alternative to traditional wheat flour tortillas, then you need to look no further than these amazing brown rice tortillas.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Mexican
Servings 8
Calories 149 kcal


  • Large Bowl
  • Damp towel
  • Skillet or griddle
  • Cutting Board
  • Spatula


  • 1 cup brown rice flour
  • 3 tablespoons avocado oil melted coconut oil works here too
  • ¾ cup warm to boiling water
  • ½ cup arrowroot starch/flour
  • 1 ½ teaspoons psyllium husk powder
  • 1 teaspoon salt
  • 1 teaspoon lime zest optional


  • Start by combining the dry ingredients in a large bowl. Mix together the brown rice flour, arrowroot powder, psyllium husk powder, salt, and lime zest if using (optional).
  • Add in 3 tablespoons of melted avocado oil or coconut oil and mix it in until all of the dry ingredients are thoroughly incorporated. Now add in the warm to boiling water and stir with a spoon or spatula until it comes together into a ball of dough.
  • Allow the dough to sit for 15 minutes covered with a damp towel so that the psyllium husk can do its job and give structure to the tortillas. Once the 15 minutes are up, split the ball of dough in half and roll each half into a log. Cut each log into 8 equal pieces so that you end up with 16 small balls of dough.
  • Preheat a skillet or griddle to medium heat (around 375 degrees F). Place one of the small balls of dough onto a cutting board and roll it out with a rolling pin until it’s roughly 6-7 inches in diameter.
  • Place the rolled-out tortilla on the preheated skillet and cook for 1 ½ minutes or so on each side. You may need to adjust the heat based on your stovetop but try to keep it at medium heat for best results.
  • Once the tortillas have cooked through, transfer them to a plate and cover them with a damp towel or paper towel while you cook the remaining balls of dough. Serve warm or store in an airtight container in the fridge for up to 5 days.



  • You should always start by preheating your skillet or griddle to medium heat.
  • The dough will be a bit sticky so it’s important to liberally flour your work surface when rolling out the tortillas.
  • When rolling out the dough, make sure you evenly spread out each ball of dough and roll it until it’s roughly 6-7 inches in diameter.
  • Lime zest is optional but adds a nice citrusy flavor to the tortillas.
  • Make sure you cook each side of the tortilla for about 2 minutes or until they start to turn golden brown.
Keyword Brown Rice Tortillas Recipe