Purslane (Portulaca oleracea L.) and Jew's mallow (Corchorus olitorius L.) leaves have several desirable characteristics as functional ingredients for the production of healthy new foods. In this study, the influence of extrusion conditions including material type, feed moisture content and barrel temperature on techno-functional properties, phytochemical contents and antioxidant activity of rice-based extrudates containing purslane and Jew's mallow leaves powder was investigated. Inclusion of purslane and Jew's mallow leaves powder into the rice flour formula significantly affected the techno-functional, physical properties, phytochemicals and antioxidants activity of the resultant extrudates. Increasing feed moisture content resulted in extrudates with higher bulk density (BD) and breaking strength (BS) and lower phytochemicals content. Higher barrel temperature resulted in extrudates with higher techno-functional properties. Furthermore, statistical analyses revealed that the interactions between process variables were significant. Correlation relationships between techno-functional, physical properties, antioxidant activity and phytochemical contents were noticed. These results will be used to help define optimized process conditions for controlling and predicting qualities and characteristics of extruded products containing purslane and Jew's mallow leaves powder.