Thinking Outside Of The Box
This past year I have been working hard on my healing journey. Through this journey, my goal has been to have my food serve me or to heal me so to speak.
I had to say goodbye to wheat, dairy and eggs as I heal. That’s been super hard, but once I got into my momentum I started to create some pretty incredible recipes that were made from only wholesome fruits, vegetables, healing herbs and wild foods.
There is one major thing that I’ve missed though, tortillas — I’ve always been a sandwich kind of gal, and I love a good sandwich roll up too.
So I had to get a little creative here and I stumbled upon a recipe that I think is pretty darn good, in fact, it’s better than good, it’s incredible!
Could this quite simply be the perfect roll-up?
Traditionally a sandwich roll-up is made with a flour tortilla. As I mentioned, I don’t do much flour these days so I set out to make something that would work for me.
Enter this plantain tortilla recipe! Oh my goodness, wait until you taste this!
It is sweet but yet somewhat savory. It is pliable and holds up incredibly well with any filling that you throw at it. And the best part…It is super easy to make!!
I think that classifies this tortilla recipe as one of the most perfect sandwich roll-up options out there….it’s that good!
Let’s talk about this plantain tortilla recipe for a sec…
I get that you may have never cooked or brought a plantain into your home. Don’t worry, I’ll walk you through this. It’s really simple.
Most tortillas are rolled out, pressed in a tortilla press and require a little labor to achieve a great tortilla.
Not this recipe…take a look at the batter.
If you are a southern girl or guy, or if you’ve spent any time in the south, then you will quickly make the comparison to creamy grits, right?
The batter has the consistency of a grit-like texture or of a thick brownie mixture (if you’ve never seen or had grits before).
To make the tortilla, you simply spoon a little onto some parchment paper that lines a cookie sheet and spread the batter with the back of your spoon and ta-dah, you have yourself the easiest tortilla EVER!
Bake in a hot oven for 20-30 minutes and they turn out like this!
I mean really, take a closer look. They look like tortillas and dare I say they make a better sandwich roll-up any day of the week!
And check this out…they are super pliable and will bend and twist into the shape you need and won’t break and they even hold up to any liquid you might have in your filling.
I know…pretty cool, right?
So are you ready to sink your teeth into a delicious and healthy tortilla? I promise these won’t disappoint!
You can adjust this recipe for your needs (see example below). Here is what you need to know:
- 1 large plantain will get you 4 small tortillas (shown in pictures), 3 medium size tortillas, or 2 large tortillas
- For every plantain, add 2 tablespoons of olive oil to the batter
- For each plantain, add 1/4 tsp sea salt to the batter
- Add enough water to create a thick grit-like or thick brownie-like mixture (see picture above for the right consistency). Water can vary greatly depending on the ripeness and how long you boil the plantains. I rough estimate is 1/2 cup of water per plantain.
So for example, If you want 4 small tortillas for dinner, use 1 plantain, 2 tablespoons of olive oil and 1/4 tsp of sea salt and about 1/2 cup of water. If you want 8 small tortillas for a family dinner, use 2 plantains, 4 tablespoons olive oil, 1/2 tsp of sea salt and about 1 cup of water. If you want 12 small tortillas, use 3 large plantains, 6 tablespoons of olive oil, 3/4 tsp sea salt and about 1 1/2 cups of water. Adjust the recipe for how many tortillas that you will need.
Here is what you need to do:
- Cut the plantains into 1″ chunks, with the skin on.
- Place into a medium size pot and cover with water and bring to a boil.
- Simmer for 25-30 minutes or until the plantains are tender.
- Preheat the oven to 400F.
- Drain plantains and allow to cool slightly. Once cool, peel off skins/peels and add the plantains to a food processor (I have this one). Add in oil, salt, and water and blend until a smooth and thick mixture is achieved (see picture above).
- Place some parchment paper onto a cookie baking sheet and spoon the mixture onto it creating the desired size of tortilla you are looking for. With the back of the spoon, smooth out mixture to a 1/4″ thick circle.
- Bake for 20-30 minutes or until golden brown. Remove from oven and allow to cool for 5 minutes.
- After 5 minutes, gently flip the tortilla to the other side and allow them to fully cool.
- Store up to 1 week in the refrigerator in between the parchment paper you used (cut it up into squares to fit in between the tortillas) and store in a plastic baggie.