AIP Plantain Wraps

BY IN Uncategorized 102 COMMENTS

This is a very similar recipe to my AIP Plantain Pizza recipe, which was an adaption of this Plantain Cracker recipe.  I love to make my “pizza,” but to be honest, while it is totally delicious – it is kind of floppy.  I’ve somewhat adapted the recipe to make wraps.  They are amazing!  So delicious, and very neutral! :)  They hold up better than any gluten free wrap I’ve ever seen, for sure!  I find that square wraps are easier to use and more efficient to bake – so I bake them on a sheet tray and cut them into 6 wraps.  Enjoy! :)
*Fair warning: they don’t have a super long shelf life, and are best warm from the oven.  It is possible to immediately freeze and reheat, but they are not as good.

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AIP Plantain Wraps

3 Green Plantains
1 cup water
1/3 cup extra virgin olive oil
1 tsp. sea salt

1. Heat your oven to 375 degrees.  Peel and chop your green plantains.  It should come to 4 cups of cubed plantains.

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2. Place all the ingredients in your high speed blender.  (See below for food processor instructions.)

3. Using the tamper to push the ingredients into the blades, puree until it is smooth.

4. Spread on a parchment lined baking sheet.  My baking sheet is 17″ by 13″ approximately.

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5. Bake for 25-30 minutes.  It should puff a little and look like this:

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6. Cut it into 6 pieces:

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7. Stuff with whatever fillings you wish!

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This one is stuffed with seasoned lamb and romaine.

Other ideas are homemade sausage and roasted broccoli, or

Bacon, Avocado and Romaine,

Or anything, really!

*If you don’t have a high speed blender:

1. Peel and chop your green plantains – you should have 4 cups of cubed plantains.

2. Puree the plantains as much as you can in your food processor.  It will be a rough chop.

3. Add the remaining ingredients and puree for a minute or two, but as much as you need to, to make it as smooth as possible.  Scrape down the sides so any larger chunks get incorporated.

4. Spread onto a parchment lined sheet tray -mine is 17″x13.”  It won’t look quite as smooth as the pictures above, but it will work just fine. :)

5. Bake at 375 degrees for 25-30 minutes.

6. Cut into 6 pieces and stuff with yummy food – enjoy! :)

Recipe shared on Paleo AIP Recipe Roundtable. :)

 

102 Comments

  1. Allie Marquez |

    This looks like an awesome recipe! Thank you so much for sharing! I can’t wait to try it–I’ve been missing bread and tortillas :)

    Reply
  2. Joy |

    Sounds delicious! I needed something like this! :) …and I love plantains!
    I wonder, how good are they for warming up? I don’t use a microwave, so I imagine I’d perhaps wet them a little and in the oven to warm. I wanted to know as I was thinking of making them ahead of time and warming it up for serving at dinner. Does it warm well? if so, what do you recommend?

    Reply
  3. Andria |

    Thank you for such a great recipe! They are delicious! how long do they keep refrigerated? Can they be frozen?

    Reply
    • Mary Lapp |

      I’m so glad you like them! They can be frozen… I would freeze them immediately, then warm them up before you use them. They don’t spoil quickly in the refrigerator, but I find they don’t bend as well, but they do better after you warm them. The very best is fresh, though :) Enjoy!

      Reply
  4. Karolyn |

    I had leftovers, so I warmed them up and ate them pancake style with maple syrup, raspberries, and coconut cream. Really good!

    Reply
  5. Caroline |

    We just made these tonight – and ate them with venison rendang (a Malaysian dish) and lettuce. So good and so yummy! Even my 8 year old stuffed himself. Thank you for the recipe!

    Reply
  6. Grace |

    They look great ! I don’t have access to fresh plantains but I do have plantain flour – any idea if I could substitute? and if so how much would I need?

    Thanks!

    Reply
    • Mary Lapp |

      I have never used plantain flour and am not sure how to convert it. Let us know if you have success!

      Reply
  7. Randa |

    So yummy! Made these today and we ate them stuffed with beef chili. My husband thanked me for making them. :)

    Reply
  8. Salixisme |

    I think I overcooked mine – they cracked when I tried to fold them. I also think that the tray I used might not have been big enough so they were too thick. Very, very tasty though, and the kids loved them, but we couldn’t use them as wraps as they were too thick to fold properly and cracked…. the kids compromised by using a knife and fork and eating the filling and wrap that way.

    Reply
    • Mary Lapp |

      Yes, they need to be quite thin… I’m surprised they cracked! Did you bake them longer than half an hour? Hopefully they will work better if you try them again. Best of luck! Mary :)

      Reply
  9. Cheri |

    Amazing! It has been so long since I have had anything that resembled a tortilla or a wrap, so this recipe was very exciting. Thank you!

    Reply
  10. Gabreial |

    Thank you so much for this recipe. They were yummy! We stuffed them with pork carnitas! So good! I can make nut butter sandwiches and all kinds of stuff with this recipe. Thanks!

    Reply
    • Mary Lapp |

      They need to be green so they are savory, not sweet! They don’t taste right for wraps when they are sweet :)

      Reply
  11. Kathryn R. |

    These look great. Do you know what the nutrition breakdown on them are?

    Reply
    • Mary Lapp |

      I don’t! I never worry much about that kind of thing – you could plug the ingredients into a program if you wanted to find out! :)

      Reply
  12. Mo |

    I LOVE plantains!!! Thanks for this recipe. Btw, can I make this with yellow plantain?

    Reply
    • Mary Lapp |

      Yay! The recipe will work, but it doesn’t taste as good. Not even close – its just a savory recipe and the green ones work best. :) Have fun! Its my very favorite meal. :)

      Reply
  13. Carla |

    We don’t have access to platains….can I make this with green banana’s

    Reply
    • Mary Lapp |

      I’m so sorry, but I don’t think this would work with bananas! You can try it and let me know, but I doubt it. :(

      Reply
  14. Courtney Lynn |

    Do you put the outside of the plantain in the food processor too? I just bought plantains and there are so many recipes out there, but I think this is the one I want to try first!

    Reply
    • Mary Lapp |

      No – peeled plantains! Sorry if it wasn’t clear! :) I hope you enjoy it!

      Reply
  15. Michelle Russell |

    I don’t see a way to make a “printer friendly” version. Can you put one on the page?

    Reply
    • Mary Lapp |

      I haven’t quite pushed my technological skills that far yet – but if you copy and paste it into a word document, it will work just fine! Sorry about that! :)

      Reply
  16. MaryCarolyn |

    Just found your website on FACEBOOK and am looking forward to receiving your newsletters !

    Reply
  17. BJ |

    Mary, these were wonderful! I had 2 of them today with bacon, lettuce, and a little avocado – what a nice soft wrap it was!!! Thank you! I’m off to check out your other recipes!

    Reply
  18. Ginger |

    I just made these wraps and made a roll-up sandwich out of leftover teriyaki chicken (using a new teriyaki coconut amino marinade-yay!) and salad. It was delicious. Thank you so much for posting this recipe.

    Reply
  19. Tasha |

    Hi Mary!
    Thank you for the recipe. Can you please help me figure out what I’m doing wrong? I tried making these tonight and the insides were doughy and gummy. I left them in the oven for an extra 15 minutes and they were still doughy and gummy. Am I making them too thick? Should they be thinner? Are they supposed to be doughy and gummy in the middle? Many thanks!

    Reply
    • Mary Lapp |

      Hi Tasha – How thin did you spread the batter? They are a little doughy and gummy but not bad – actually quite pleasant… but I could see if you spread it too thick it could get unpleasant. It should be about as thin as you can get it… Sorry you are having trouble! Let me know if this helps, Mary :)

      Reply
      • Tasha |

        Thanks Mary! My wraps were about 1/4″ thick. I’ll try spreading out the batter thinner next time. Thanks so much. Really appreciate what you do!

        Reply
  20. Sean |

    Thank you for this fabulous recipe! I have made it twice now with great success! Best part is that I used frozen green plantains the second time I made it and it came out just as good. I usually stock up on green plantains when I see them and chop them and freeze them for future use.

    Reply
    • Mary Lapp |

      You are so welcome! I’m so glad that it worked with frozen plantains, thanks for the tip! :)

      Reply
  21. Paula Sawyer |

    Thank you. A great combination with Mickey Trescott’s liver pate and garlic “mayo” with cucumbers. Such a treat to have a wrap!

    Reply
    • Mary Lapp |

      Of course! It will have a bit of a coconut flavor, which may or may not work depending on what you want – but any oil will work! (Lard or avocado oil are some other options…) If you are worried about heating olive oil – because of the moisture evaporating, it really shouldn’t go over 212 degrees, which is fine for EVOO. Some people prefer to not heat the olive oil at all, but classically that is how pizza dough is made, and I like it :)

      Reply
  22. Helen |

    I just tried this recipe with a smaller pan than you had (so they turned out thicker like gordita thickness). I am amazed. I wasn’t sure how well it would hold together, but it does! And it’s AIP! I had it with pork shoulder cooked to perfection. Plantain makes a great combo with pork. I’ve usually had plantains as chips with chimichurri sauce or fried soft alongside a steak or some pork. Anyway, this was a stroke of genius! Cheers to you!

    Reply
  23. Jen |

    I have to thank you for this recipe! It has given us so many more possibilities for dinner and they are SO easy to make! I made them recently for burritos with seasoned ground beef, guacamole and coconut yogurt drizzled on top. DELISH.
    I also use the recipe to make thin pizzas for my family every Friday. (We get to be like “regular folk” and have Friday pizza night!
    I would like to ask permission to post a link to this recipe on my website with a picture and recipe for my toppings. I would be careful not to re-print any of your recipe, just link it here (or to your post at Paleo Mom’s for the ham and pineapple pizza – whichever you prefer).
    Thank you!

    Reply
  24. Lisa |

    I need a bit more info. I did peel mine, due to the outside was hard like tree bark.
    about how many cups do I need? I ended up with about 2 cups of paste. I used 4 plantains peeled. Yes, they were green. I have never cooked/baked with plantains before so I really don’t have a reference point to work from. I am very excited to find something I will be able to use in place of sandwiches.

    Reply
  25. Stacey Hagerty |

    These are awesome. I use them as pizza crust, and blend in garlic, oregano, basil etc when in the blender. So good! Thanks!

    Reply
  26. Tricia |

    I don’t know what I did wrong, but the wraps were stuck to the parchment paper. I could not peel it off the bottom at all. Maybe I need to cook longer than 30 mins?

    Reply
    • Mary Lapp |

      Tricia, hmmmm… Lets trouble shoot. Were the plantains green? Did you use a food processor or a high speed blender? Did you deviate from the recipe in any way? Did you have your oven set to 375 degrees? It has never happened to me, and I make them all the time – so I’m sure we can figure it out! :)

      Reply
    • Sean |

      The first few times I made it it was a little difficult to peel off the parchment paper, but it did come off. The last time I made it I very lightly sprayed the parchment paper with a coconut oil cooking spray (which may not technically be AIP) and it came off much easier.

      Reply
      • Mary Lapp |

        Hmmm… what kind of parchment paper are you using? Is it brown, or white? Mine is brown, and I’ve never had Anything stick to it. I wonder if that makes a difference?

        Reply
  27. Kira Miftari |

    Hi Mary:-) Do you think I can use Coconut oil instead of Olive Oil? I can’t stand the taste of it…

    Reply
  28. Dorrie Berkowitz |

    Looking forward to trying these. Question: Instead of reheating the wraps themselves, what are your thoughts on prepping the mixture in advance and storing that in the fridge or freezer? Then I could make a few batches and have it on hand; just bring to room temperature and then spread and bake. Just thinking ahead…

    Reply
    • Mary Lapp |

      Dorrie, I have not tried it. Refrigerated – I suspect would work fine. Frozen I doubt would just because I think it might separate a little bit. Let us know what happens if you try! :)

      Reply
    • Sean |

      I find the biggest time taker is peeling and cutting the plantains. I do them in big batches and then freeze them. Once that is done, making the batter is pretty easy and quick and I had great success with frozen plantain cubes.

      Reply
      • Lindy |

        May I make a suggestion: I find hat if I cut both ends off of the plantain, then make long slits just deep enough to the depth of the peel all the way down every 3/4′ or so. Then take your pairing knife and grab the top of one of your 3/4′ sections and pull. Repeat on all sections. They come off beautifully. Hope this helps.

        Reply
  29. Taysha |

    Do you know if these freeze well? I’d like to make a batch and have some in the freezer for quick lunches. Thanks!

    Reply
    • Mary Lapp |

      They freeze ok if they are fresh frozen – but the texture and bend quality is undeniably not as good. I’ve still done it, though! :)

      Reply
    • Sean |

      I did not have great success freezing the cooked wraps. They worked, but definitely not as good as fresh.

      I had better success with refrigerated ones. Pop them on a frying pan for a few minutes and they were pretty good.

      Reply
  30. Jessica |

    I’m new to preparing lamb so I don’t know much about it.. .your preparation looks delicious. Is that shredded lamb shank? How exactly do I make the seasoned lamb you have in the picture? Thanks!

    Reply
    • Mary Lapp |

      Hi Jessica – I’m so sorry it took so long to get back to you – I got busy and let some comments slip by accident. I cook the lamb in my slow cooker. All lamb is grass fed and pastured – even if it is not labeled as such, so I buy my lamb roasts at Costco. I get a boneless leg for about $4.99 per pound. I take the mesh off, open it up (no knife required), fill it with a few cloves of garlic, sprinkle with sea salt – put it in the slow cooker, and cook it for 8 hours on high. After that, it is pretty fork tender. You can eat it like that, or crisp it up in a skillet with a little lard and sea salt. Enjoy! :)

      Reply
  31. Heather |

    I made these today and I’m super excited about the possibilities. I’m a bit nervous to see if I get the painful gas that I get with bananas. If not, they’ll be my new favorite thing!

    Reply
  32. Helen |

    I just made this again, and I must say again that I am so happy to have something delicious to wrap my pork in for a taco! It works so well with it. Really there are so few options for a wrap when on the AIP paleo. So, this is awesome! Thank you!

    Reply
  33. Heather |

    Do you think this would work with a tortilla press? It sounds easier to get them thinner but I don’t want to go buy one if it wouldn’t work.

    Reply
    • Mary Lapp |

      Hey! No – I’m pretty positive that it wouldn’t work in a tortilla press – the batter is too wet. Good thought, though! :)

      Reply
  34. Lindy |

    I just made these today, and must say — THEY ARE THE BEST!! I have tried many versions, some were very dark in colour others too much like leather or more like a very crispy cracker that was hard to chew. I am eating them with nut butter and sliced bananas as I can’t have desert. Thank you so very much.

    Reply
    • Mary Lapp |

      I don’t think it will work! I don’t think you will be able to flip it. Sorry… :(

      Reply
  35. Lindy |

    With the cold weather setting in and the leaves turning colours, I decided to make home made chicken soup. I was wondering, other than the vegetables, what could I put into the pot to bulk it up a bit. I had some plantain wraps in the fridge and thought, what if I sliced them in long thin strips and add them just before serving. Well I just have to say I have discovered a new pasta for other dishes. The wraps must be previously baked, and mine had been in the fridge for about 3 days. I am thrilled with this as I can only eat so much spaghetti squash, and we love saucy food. So happy!!
    Thanks again Mary for this recipe. :)

    Reply
    • Mary Lapp |

      What an awesome idea!! I may just use them like that in a recipe eventually! Thanks for sharing! :)

      Reply
  36. EMILY OWEN |

    Hi! Looking forward to trying these. Ive been trying to stay away from heated olive oil as there is research supporting that the changed molecular structure promotes free radical formation. So I pretty much use coconut oil for everything. Do you think it would be ok in this recipe? This is a fabulous idea, thanks so much for all of your website.

    Reply
    • Mary Lapp |

      Hi Emily! You can use whatever oil you would like. :) I’m a trained chef and olive oil is what was classically used – for things such as focaccia, pizza and wraps. My logic is that with evaporation, the wraps never get much over 212. I have had several people point it out to me, but I still like it that way. You can use any oil you wish! I would (as an Nutritional Therapy Practitioner) caution you from using only one oil for everything, though! Variety is always best! :) Avocado oil or melted lard would also work. Have fun with it! They are super yummy :) Best, Mary

      Reply

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