Sometimes all you need is a quick, easy bite to eat. Today I was thinking about those Trader Joe’s brown rice tortillas in my refrigerator that failed to be successful burrito wraps, and decided to rethink their function. If they aren’t good when they are soft (rubbery) and malleable (like tofu jerky), maybe they would be good when crispy. So, I sprayed a baking sheet with nonstick olive oil and broiled two tortillas on one side, then turned them over and basted one with some leftover garlic spinach pesto from last night and basted the other with Trader Joe’s Tomato chutney, putting them back into the broiler until crispy and golden. The results? A very tasty and flavorful flatbread that felt like a meal, albeit a small one. So, if you’ve got some of those wretched things or other undesirable GF tortillas lurking in your fridge, why not try them as a crispy flatbread?