Maisie, because of her allergies has been gluten, egg and dairy free for a couple of years. I have never been a huge bread lover so I haven’t missed not having bread in the house and it’s done us no harm not having all the baked goods either. Then about a year ago I cut all gluten/grains from my diet so gluten-free breads and corn tortillas were no longer on my plate, though Maisie continues to eat them. Not eating grains I have come to love plain burgers on a plate and chicken and various other “sandwich” salads served in lettuce wraps. Then I saw a number of recipes for plantain tortillas/wraps/bread and they captured my attention. Some of the recipes were very plain, plantains, water, salt & pepper and then others included the addition of coconut or tapioca flour. Some of the recipes called for green plantains while others wanted partially ripe yellow ones. In the end I put together my own version and we’ve been happily enjoying them, warm or cold, wrapping a whole variety of foods.
This recipe is beyond simple as all the ingredients are added to a blender and then once smooth, dollops are spread into rounds on a parchment paper lined baking sheet and baked until golden. Easy-peasy!!
Oh and don’t judge but my favorite filling for these Plantain Wraps is a slightly rare, cold, broiled chicken liver…Even if you hate liver, give these Plantain Wraps a try, they’re really quite amazing.
- 3 large yellow plantains
- 1/3 cup olive oil
- 1/3 cup water
- 2 large cloves of garlic
- 1 tsp. Himalayan salt
- 1/2 tsp. baking soda
- 1/2 tsp. apple cider vinegar
Preheat oven to 400F. Line three baking sheets with parchment paper and set aside. Cut each plantain into a few pieces and then score and pry off the peel. Place the peeled plantain pieces and all the other ingredients into a blender and process until smooth and about the consistency of yogurt. Add additional water if necessary. Using a large cookie scoop (approx 3 TBS) portion out the plantain mixture for 6 wraps per sheet (will only have 3-5 on the third baking sheet) and then using a small offset spatula smooth the batter for each wrap to an approximate 5-inch round. Bake for 10 minutes and then rotate the pans to different shelves and turn each pan for even cooking, and bake for approximately 5 minutes longer until the wraps are golden and puffed. Remove from the oven and allow the wraps to cool on the baking sheets. Then easily peel the wraps off the parchment paper and enjoy. Store the wraps in either a Ziplock bag or sealed container in the refrigerator. There is no need to layer parchment between the wraps, they can just be stacked.