It’s a WRAP! A Plantain Wrap!

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.

NOPE!

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:

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And without further ado, here’s the recipe:

 
Author:
Ingredients
  • 2 yellow plantains
  • 1 teaspoon chopped shallots
  • ½ teaspoon ground cumin
  • ¼ cup filtered water
  • 4-5 tablespoons olive or coconut oil
Instructions
  1. Pre-heat oven to 400
  2. Blend all the ingredients together until you have a smooth and creamy batter
  3. Line two baking sheets with parchment paper (can use baking mats)
  4. 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.
  5. 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.
  6. Bake for 8-10 minutes then flip (WHEN ABLE) and bake for another 6-8 minutes.
  7. 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!

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