Plantain Wraps

Plantain Wraps solve all of the complaints we have with the other gluten free and allergy friendly wraps.  These plantain wraps are super flexible.  I’ve never had one tear or fall apart while eating it.  The darker the plantains you use, the sweeter and more moist the wraps are, so you have full control over that.  Speaking of flavor, they have a ton of it, with only a handful of ingredients.

This recipe for the Plantain Wraps is gluten free, soy free, nut free, egg free, dairy free, vegan, paleo and aip.  It is awesome that the wraps tick all of these boxes, but the best thing about them is how amazing they taste.

They are super easy to make too.  All of the ingredients go into your food processor or blender at once.  Blend the mixture until it looks like a baby food puree.  Then spread the mixture evenly on a parchment lined baking sheet and bake! 

You can make them into any size and shape you prefer.  I spread out the plantain mixture on a full-size sheet pan and cut them into squares or rectangles after they come out of the oven.  You can spread the batter out into circles or any shape you want prior to baking them too.

These Plantain Wraps are fantastic with lunch meat, veggies, avocado, pulled pork and barbecue sauce, my Drunken Braised Brisket or my Sweet & Spicy Chicken.  Throw some Cilantro Awesome Sauce or AIP Basil Awesome Sauce on top and you have just made a crave-worthy lunch!

Plantain Wraps

Sweet ripe plantains are transformed into a soft and delicious wrap that won't crack or break! Great with whatever veggies or meats you want to stuff inside this gluten free Plantain Wrap.

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5 from 4 votes

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Servings 6 large wraps

Calories 130

Ingredients

  

1x2x3x

• 3 large yellow or black plantains (peeled & chopped into 2" chunks)
• 1 Tbsp coconut oil
• 1 small handful fresh cilantro
• ½ tsp Salt
• ¼ tsp pepper
• ½ tsp garlic powder

Instructions

 

• Preheat oven to 350 degrees.
• Peel your plantains. Thoroughly rinse the cilantro and put all ingredients in the food processor or blender.
• Puree all ingredients in blender or food processor until no chunks remain.
• Spread evenly on a parchment lined standard sized baking sheet. Try to get it spread to about 1/8" thick and as close to the edges as possible.
• Bake for 40-45 minutes, or until slightly browned on the edges, dry to the touch on top & it pulls easily from the paper. It should be very pliable & hold together.
• Let cool for a few minutes or until safe to handle, then cut into your preferred size wraps with a pizza cutter.
• Fill with veggies, meat and sauces... whatever makes your mouth happy:-)
• Store in the fridge in an airtight container for a week to 10 days or in the freezer for a few months... They are still great once they've been thawed.

Nutrition

Calories: 130kcalCarbohydrates: 29gProtein: 1gFat: 3gSaturated Fat: 2gSodium: 198mgPotassium: 454mgFiber: 2gSugar: 13gVitamin A: 1054IUVitamin C: 17mgCalcium: 4mgIron: 1mg

Keyword aip, allergy friendly, anti-inflamatory, dairy free, egg free, gluten free, grain free, nut free, paleo, soy free, vegan, vegetarian

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