These plantain wraps have changed my life. Seriously. No lie. One of the biggest challenges I faced when cleaning up my diet was how I would eat Mexican food without flour or corn tortillas. I knew I wouldn’t go the rest of my days without a taco or burrito so I thought I would be doomed to have the flour wraps occasionally.
A friend introduced plantain wraps to me and life has forever been better! I love these things! Thank you Elisa Haggarty! I have made and filled these things will all sorts of things – veggies like bell peppers, onions and mushrooms; shredded chicken and cilantro coleslaw; curried ground turkey with sautéed kale; etc. ENDLESS OPTIONS!
Note: I don’t always make them as big as this. Generally, I use a 1/4 measuring cup to make these. You can create any size you’d like, just adjust baking time accordingly.
Here’s what I filled these big boys with – BBQ Black-bean & Quinoa Wraps with Cilantro Slaw:
And without further ado, here’s the recipe:
- 2 yellow plantains
- 1 teaspoon chopped shallots
- ½ teaspoon ground cumin
- ¼ cup filtered water
- 4-5 tablespoons olive or coconut oil
- Pre-heat oven to 400
- Blend all the ingredients together until you have a smooth and creamy batter
- Line two baking sheets with parchment paper (can use baking mats)
- Using ¼ measuring cup, pour the mixture into small dollops onto baking sheet. You should be able to get 6 wraps on a single baking sheet.
- Make sure the dollops are even in thickness and size by shaking the tray in each direction just a little; to move the batter around, evening it out.
- Bake for 8-10 minutes then flip (WHEN ABLE) and bake for another 6-8 minutes.
- This recipe should make between 9-12 wraps, depending on your size.
Definitely let me know what you think about these. Even my mother loves these – she even makes them often and she doesn’t love to cook! Give these a whirl!