I haven't had a real burrito since 2005. When I say the word, "real," I am not referring to food containing gluten. My use of the word real is, "something (I actually want to eat) that doesn't malfunction or taste terrible."
I prefer to blog about gluten free things I enjoy eating, and have had success with. Unfortunately, I cannot say this for any burrito. And the problem I've found so far is the rice tortilla.
Two gluten free south-of-the-border items that I think are pretty easy to make are enchiladas and quesadillas. I actually improvise with corn tortillas and make something like a grilled cheese with them (I call it skillet enchiladas--if you douse them in salsa verde, then, "Salsa Verde Skillet Enchiladas"). Make the quesadilla with a flour tortilla and cheese. No problem.
The problem comes about when you try to wrap up anything with a rice flour tortilla. I think both Food for Life Brown Rice Tortillas and Trader Joe's Brown Rice Tortillas are both great tasting, but unfortunately both are too brittle to make into a burrito, or even a delicious wrap sandwich.
Pretty much, you make the first burrito fold, or the first turn of the wrap, and crack--it's broken into pieces. Mmm...(insert record scratch here)? Plate of tortilla pieces and wrap sandwich fillings?? eeh.
So my question for everyone out there is, do you know any good flour tortillas that are available that are more pliable? I wonder if some company is working on it...might be a good idea...
I wonder if Teff might be a good ingredient; perhaps a combination of flours. I think of this because of the flatbread I've had at Ethopian restaurants.
If you know about, or even manufacture a tortilla that is trying to be more versatile than those I mention here, I would be very interested in knowing about it!