Thinking Outside Of The Box
This past year I have been working hard on my healing journey, through removing toxins and eating healing foods.
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. Yes…it can be done and actually inspired me to create this very recipe.
(Psst…don’t miss the very special offer below the recipe that I KNOW you’re going to love)!!
Fruits, Vegetables, Wild Foods & Herbs
Getting rid of these trigger foods has 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 created a recipe that I think is pretty darn good, in fact, it’s better than good, it’s incredible!
And what’s even better is that it’s made with healing plantains!
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!
Plantain Tortilla Recipe {Gluten Free, Grain Free, Egg Free, Paleo}
Prep Time: 20 minutes- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: varies
- Category: paleo, gluten-free, dairy-free
- Method: baking
- Cuisine: mexican
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This plantain tortilla recipe tastes so good and perfect for sandwich roll-ups.
Ingredients
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.
Instructions
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.
One Final Note & A Free Book Offer…
Earlier I mentioned my healing journey and I wanted to share with you my book, which has had a HUGE impact on helping me, and others, heal and live a more natural lifestyle.
For a limited time, I’m offering this book to you FOR FREE (all I ask is that you help me out with the shipping)!
What’s the catch? There is none! This is my contribution — to help change the lives of as many people that I can.
As you can imagine, this offer won’t be around for long…so grab your free copy today!
I am a human and as such I would very much like to have a print option for your recipes……It is too time consuming to try copying, pasting and correcting…..
Hi Bettie,
I am currently switching over my recipes to another service that will offer a print option, thank you so much for your feedback!
Ripe or unripe plantains?
Either works Shari! I have used both, if they are ripe, they are a tad sweeter and if they are unripe, they have a little less sweetness.
I used to love to eat plaintain but last year I was diagnose as allergic to bananas. Since bananas and plaintain look very similar I have been very hesitant to eat plaintain again. Do you know if they are related? Thank you
I would talk to your healthcare provider before trying plantains Reba, I am not sure.
Green or yellow plantain?
I’ve used both! Either will work.
Do you have to boil with skin on? I would rather not. Sometimes skins might contain chemicals.
I haven’t tried boiling them without the skins, it might be hard to remove them if they are not boiled. If you do want to remove them, I’d try getting a more ripe plantain so the peel removes easier.
I tried this recipe today, and Oh My Goodness, it was FABULOUS!! I had super ripe plantains, so I didn’t even have to boil them, just peeled and threw into my Vitamix with some oil and blended and the batter was ready!
So easy, so delicious. THANKS!
★★★★★
So happy you enjoyed this Kelli and glad to see you didn’t have to boil the plantains if they are indeed ripe enough!
I don’t have a food processor, can I use a blender or an omega juicer,? I make almond butter, coconut cream and almond milk in my omega
I love your videos. Thank you, Nancy.
Hi Nancy,
Yes a blender should work just fine!
Do you have to boil them first? I have made similar ones but just peeled and processed, then baked.
No, you do not need to boil them if they are extremely ripe.
This is my second time making these. Some were thinner, so they turned out crispy, and I loved it 😉 The softer ones I used instead of bread in my sandwich. Thank you so much for this wonderful and very easy recipe!
So happy you like them Lana!
We don’t have an oven as we live in our semi truck. I do have an electric skillet. Can these be cooked in that instead, fried in the skillet?
I just want to tell you that you are a genious! Thank you so much for posting this, I just got a blood test for allergens and I have almost no grain I can eat! These are amazing! And the whole family likes them!
So happy you are enjoying them Shannon!
Looks delicious and easy to make. Will definitely try this one.
★★★★★