3 carrots, cubed
3 medium-size red potatoes, cubed
2 tablespoons chives, chopped
1/3 cup Tom Sawyer gluten free flour
2 sprigs fresh thyme
1 bay leaf
1 1/2 pounds boneless, skinless chicken thighs
kosher salt and black pepper
2 rice wraps
1/3 lactose free yogurt
1/4 cup grated cheddar cheese
Preheat oven to 325 degrees. In a 4- to 6-quart stoneware casserole, mix together the potatoes, carrots, chives, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper. Cover and cook until the chicken and vegetables are tender, about 1 hour. Add the yogurt and stir to combine. Place one rice wrap in bottom of pie plate (snip about ½ into edge around circumference so it will lay flat). Pour chicken and vegetable mixture over wrap. Sprinkle shredded cheese over mixture. Place remaining rice wrap over cheese and press down firmly. Return to oven to melt cheese (about 6-8 minutes).
Adapted from Real Simple
Rice wraps (or tortillas) come in handy for sandwiches, but I recently started experimenting with them as an easy, gluten free crust. Trader Joe's rice tortillas are reasonably priced, and can perform remarkably well as a crust. However, they tend to crumble as a sandwich wrap.
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