Plantain Tortilla Recipe |

Plantain Tortilla Recipe {Gluten Free, Grain Free, Egg Free, Paleo}

  • Author: Halle Cottis
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: varies
  • Category: paleo, gluten-free, dairy-free
  • Method: baking
  • Cuisine: mexican


This plantain tortilla recipe tastes so good and perfect for sandwich roll-ups.


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:

  1. Cut the plantains into 1″ chunks, with the skin on.
  2. Place into a medium size pot and cover with water and bring to a boil.
  3. Simmer for 25-30 minutes or until the plantains are tender.
  4. Preheat the oven to 400F.
  5. 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).
  6. 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.
  7. Bake for 20-30 minutes or until golden brown.  Remove from oven and allow to cool for 5 minutes.
  8. After 5 minutes, gently flip the tortilla to the other side and allow them to fully cool.
  9. 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.