plantain wraps {aip, paleo, gluten free}
When your diet and lifestyle demands that you go grain free, there is that moment when you stare into space and think you will never eat again and if you do, you certainly are not going to enjoy it. I am going to tell you that there are delicious, amazingly tasteful options to have in your recipe box.
Plantains which are often considered a starchy vegetable, is actually a fruit similar to bananas, but is very different. They are a potassium rich food, that helps to regulate digestion and can boost your immune the system. They contain vitamin C, vitamin A and are rich sources of B complex vitamins, particularly B6. High in carbohydrates and fiber, this banana-like fruit can be consumed in many creative ways.
Plantains are a staple in many Puerto Rican dishes and can be used to make Tostones (fried plantains). For this recipe I choose plantains that were turning yellow, more ripe than their green counterparts. When you find ripened plantains, they are a bit sweeter. These tortillas are great vehicles for tacos, wraps or even crepes.
What you will need
3 Plantains (try to choose ones that are beginning to turn yellow, if not put them in a cool, dark place for a few days, to ripen)
1/4 cup Extra Virgin olive oil
1/4 cup warm water
1/2 tsp. sea salt
Directions
Place sliced plantains in food processor
Add olive oil, water and salt
Blend until smooth (may take a few minutes)
Take plantain paste and make tortilla circles on parchment paper lines baking sheet
Will look like this
Bake at 350°F for 25 minutes or until slightly browned
I flip them around the 15 minute mark so the other side can brown. If they are still too soft to flip, leave them in a bit longer.
Will make about 12 depending on the size
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