If you've seen any of my other recipes, you might have noticed a plantain pattern by now. Upon going AIP, I realized that there are close to zero bread or wrap recipes without arrowroot or tapioca ingredients. That is when I discovered plantains and their endless uses. Plantains are extremely anti-inflammatory, healing to the gut, high in fiber, and great for the digestive system. They can also be used for so many different recipes, because the green ones and ripe yellow ones have a totally different flavor and consistency! If you have any plantain recipes send them my way, because I am so down.
These wraps are great, because they are completely bendable, wrapable, and as long as they're warm, they're also crumble proof! They have a mild, but great flavor that doesn't overwhelm whatever's inside. Finally, they taste nothing like bananas as long as you're using green ones and not yellow! Okay, let's get to the recipe.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
-3 green plantains
-1/3 cup avocado oil (or olive)
-Aprox. 1/3 cup water (usually takes around 1 whole cup, but varies upon size and starch of plantains)
-Himalayan Pink Salt
-Step #1: Preheat oven to 400 fahrenheit.
-Step #2: Cut off the ends of plantains. Create a slit from the top to bottom. Peel all plantains. Place in food processor.
-Step #3: Add in avocado oil, water, and Himalayan Pink Salt.
-Step #4: Blend until smooth.
-Step #5: Cover 2 baking sheets in parchment paper.
-Step #6: Spread batter in 6 medium size circles around 1/3 inch thick (or the shape of your choice)
-Step #7: Place in oven and bake for 20-30 minutes (until batter looks like it is no longer doughy. If you wait until it is golden brown, they will crumble when bent. **Much better to undercook than over for bendable wraps)
-Step #8: Use for your favorite wrap! My favorite recipes to come. Enjoy!