A whole grain wrap according to the present invention is manufactured by including 10-30 weight% of non-glutinous brown rice, 10-30 weight% of glutinous brown rice, 0.1-15 weight% of food additives, 0.1-5% of vegetable oil, 0.2-1 weight% of salt, and 50-70 weight% of purified water. The whole grain wrap can further include 0.1-30 weight% of at least one whole grain selected from colored rice, wheat, barley, sorghum, red bean, millet and oat, and/or 0.1-30 weight% of brown rice flour. The whole grain wrap according to the present invention is manufactured by the following steps: a step of mixing non-glutinous brown rice and glutinous brown rice at a ratio (weight ratio) of 30-70:30-70; throughly washing the rice mixture alone, or with other whole grains selected from the other grain group consisting of colored rice, wheat, barley, sorghum, red bean, millet and oat, and soaking in water for 8 hours or more; adding salt, purified water and food additives to the soaked whole grains; and cooking in a pressure cooker for 20-40 minutes. When brown rice flour is added, a step of mixing the cooked rice and brown rice flour, and steaming in a steamer for 20 minutes is further added.
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