AIP Plantain Wraps

BY IN Uncategorized 72 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. :)

 

72 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

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