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Home » Recipe » Plantain Tortillas (AIP, Paleo, Gluten Free)

Plantain Tortillas (AIP, Paleo, Gluten Free)

Published April 4, 2018. Last modified June 22, 2020 By Anne Marie 14 Comments

3970 shares
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These Plantain Tortillas have only 4 ingredients and are quick and easy to make – no rolling out or flipping on a skillet! They are pliable and puffy, and while they taste amazing, they're also AIP, Paleo, Whole 30, and gluten free!

These Plantain Tortillas have only 4 ingredients and are quick and easy to make - no rolling or flipping on a skillet! They are pliable and puffy, and while they taste amazing, they're also #AIP, #Paleo, #Whole30, and #glutenfree!

These Plantain Tortillas have only 4 ingredients and are quick and easy to make - no rolling or flipping on a skillet! They are pliable and puffy, and while they taste amazing, they're also #AIP, #Paleo, #Whole30, and #glutenfree!

I followed my first autoimmune protocol (AIP) back in October of 2014, and this recipe for Plantain Tortillas was the first AIP compliant recipe I perfected.

Fast forward to present day (April 2018) when I realized I never shared it! Obviously I had to remedy that near-fatal error, as these Plantain Tortillas are money.

These Plantain Tortillas have only 4 ingredients and are quick and easy to make - no rolling or flipping on a skillet! They are pliable and puffy, and while they taste amazing, they're also #AIP, #Paleo, #Whole30, and #glutenfree!

About the ingredients in these Plantain Tortillas…

Plantains

I prefer to make these with green plantains, since the plantain is a great resistant starch and prebiotic source when it's not quite ripe. However, you can make these plantain tortillas with yellow plantains, or even brown spotted ones. The color and flavor of the finished product will vary depending on the ripeness of the plantain. A rule of thumb is that the green plantains will be less sweet and a bit lighter in color, while a yellow or brown plantain will be more sweet and deeper in color.

Avocado Oil or Olive Oil

Avocado oil is a wonderful oil to use in this recipe, as it is very neutral in flavor. The olive oil still works well, but does have a stronger flavor.

Why do I offer olive oil as an option at all? One thing to keep in mind about avocado oil is that it is a refined oil. Refined oils are typically purified using harmful chemicals, so it isn't a good idea to purchase just any bottle you find. There are a select few brands of avocado oil that I trust, as they use a cold press technique to extract the oil without using any chemical solvents. My favorite bran of avocado oil is Primal Kitchen.

Sea Salt

I add pink Himalayan sea salt liberally to all my meals and dishes, and this one is no different. While it seasons the dish with a bit of flavor, it also provides over 80 trace minerals including calcium, magnesium, and iron. I use this brand.

Water

While it may seem silly to even explain water, I wanted to bring up the importance of using appropriately filtered water. Unfortunately, the city water supply in most every US city is unclean at its best, and detrimental to our health at its worst.

My family uses the Big Berkey water filter, which is just about the only free-standing water filter I recommend. With this filter you can take water from any outside source and create completely purified drinking water. It's a bit of an investment, but I highly recommend saving up for one.

These Plantain Tortillas have only 4 ingredients and are quick and easy to make - no rolling or flipping on a skillet! They are pliable and puffy, and while they taste amazing, they're also #AIP, #Paleo, #Whole30, and #glutenfree!

Now, let's talk about how I enjoy these Plantain Tortillas…

I have several recipes forthcoming that feature these puffy tortillas, like AIP and dairy free Lox and Cream Cheese pinwheels and Chicken Salad wraps. In the meantime, you can enjoy them as I often do – with nightshade-free tacos. Saute your choice of protein (fish, steak, and chicken are great options) with caramelized onions and top with a crisp cabbage salad and my dairy free Cheese Dip.

… and now all I can think about are fish tacos. Yum! Let me know in the comments what you paired with these tortillas!

These Plantain Tortillas have only 4 ingredients and are quick and easy to make - no rolling or flipping on a skillet! They are pliable and puffy, and while they taste amazing, they're also #AIP, #Paleo, #Whole30, and #glutenfree!

These Plantain Tortillas have only 4 ingredients and are quick and easy to make - no rolling or flipping on a skillet! They are pliable and puffy, and while they taste amazing, they're also #AIP, #Paleo, #Whole30, and #glutenfree!
Print Recipe
4.09 from 12 votes

Plantain Torillas (AIP, Paleo, Gluten Free)

These Plantain Tortillas have only 4 ingredients and are quick and easy to make - no rolling or flipping on a skillet! They are pliable and puffy, and while they taste amazing, they're also AIP, Paleo, Whole 30, and gluten free!
Prep Time5 mins
Cook Time19 hrs 12 mins
Total Time19 hrs 12 mins
Servings: 16 tortillas

Ingredients

  • 2 medium sized plantains1/4 cup avocado oil or olive oil1 tsp sea salt1/4 cup water, as needed

Instructions

  • Preheat oven to 400°. Place a sheet of unbleached parchment paper on a baking sheet.Peel and chop plantains and place in the carafe of a high powered blender along with the oil and sea salt (I used a Blendtec). Blend on high, stopping to scrap the sides down with a rubber spatula. Depending on the exact size of plantains you use, you may need to add water in order to get the batter to be a creamy consistency. Add water to your blender carafe as needed, 1 tablespoon at a time. The end consistency should be very thick, but completely smooth.Use a spoon or spatula to spread the batter into 16 individual tortillas on the parchment paper. You may need more than one baking sheet depending on the size. Mine were about 1/4" thick and about 6-ish inches.Bake for 15 minutes, remove from oven and flip, then bake another 5-10 minutes.Store in a sealed container in the fridge for 2-3 days, or freeze between sheets of parchment paper for several weeks. The plantain tortillas will be most pilable fresh out of the oven.

Notes

  1. I prefer to use avocado oil for it's neutral flavor, but olive oil works as well. 
Did you try this recipe?Tag me @GrassFedSalsa so I can send you some love!

Click here to Pin this recipe!

Other recipes you might like:

Bacon Chicken Ranch Casserole (AIP, Paleo, Whole 30)
Bacon Cheeseburger Nachos (AIP, Paleo, Whole 30)
Dairy Free Cheese Dip (AIP, Paleo, Whole 30)

Anne is a certified Integrative Nutritional Health Coach and Interior Designer who is passionate about whole home and body detox, as well as personalized nutritional therapies tailored to the individual. She's the creator of several online programs and ebooks including Ditch Your Nutritionist, Autoimmune Accomplice, and Detox Your Life.

When she's not creating content for her wellness business and website Grass Fed Salsa, you can find her snuggled up to her daughter GG, her husband James, and their pups Cohen and Kiki.

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Reader Interactions

Comments

  1. Lee

    April 4, 2021 at 7:24 am

    Why does the prep time say 19 hours?

    Reply
  2. Julie

    June 28, 2020 at 10:23 am

    5 stars
    This is a great recipe. I was hesitant after a couple of people said that they stuck to their parchment paper. I didn’t have that problem. I followed the directions as written, putting in only about 1/8c of water. I used a spoon to smooth them out into 12 tortillas on to a silicon baking sheet. 15 minutes and I was able to easily flip them. I suspect that the people who have they stick are using too much water and/or not letting them bake through enough. I just had some with apple butter and it turn out great. Later I’ll make some fish tacos.

    Reply
  3. Tafa

    January 13, 2020 at 5:36 am

    I made these with yellow plantain, and had high hopes. Unfortunately, mine stuck relentlessly to the baking parchment, and had to be scraped off. It was a disaster. I do find that the ripe plantains are stickier (when cooking) than the green, so perhaps that was the problem.

    Reply
  4. Sally Shott

    November 16, 2019 at 10:18 pm

    I have a tremor & cannot use a knife very well. Is it possible to make the batter with plantain flour? If so, how would I do the conversion?

    Reply
    • Anne Marie

      November 18, 2019 at 8:53 am

      Hi Sally! I’m not sure if it would work and what the conversion would be. Since it’s dehydrated as a flour, I would guess it wouldn’t work directly and would need something added to it. Let me know if you try it!

      Reply
  5. Maria

    September 12, 2019 at 6:47 pm

    Hi, I don’t understand how the recipe above yields 16 tortillas… You said “Mine were about 1/4″ thick and about 6-ish inches.” I did that and ended up with four tortillas.

    Reply
    • Anne

      April 18, 2021 at 7:38 am

      Me too. They turned out well, though. This is the first AIP bread that I’ve had any success with.

      Reply
  6. Maria

    September 12, 2019 at 6:06 pm

    I ran out of olive and avocado oil. Would coconut oil work?

    Reply
  7. donna blanchard

    August 12, 2019 at 4:36 pm

    Mine stuck to the parchment…what did I do wrong?

    Reply
    • Anne

      August 16, 2019 at 1:02 pm

      I’m not sure, I’ve never had that happen, and don’t really see how anything could stick to parchment. Were they cooked through all the way?

      Reply
  8. Katie

    March 22, 2019 at 8:39 am

    5 stars
    We love taco nights in our house and have been missing tortillas since making the AIP shift. These are great and have revived taco nights for my family. My husband was cautious, but threw his whole wheat tortillas aside for these! My toddler is obsessed with them! We’ve done ground meat, fajita style chicken, and shrimp tacos on these–all winners! Thanks!

    Reply
  9. Niki

    April 18, 2018 at 9:41 pm

    Not sure if I missed this on my phone but should the plantains be green, yellow, black? Thanks 🙂

    Reply
    • Niki

      April 18, 2018 at 9:47 pm

      Sorry found it!! ?Thanks!

      Reply
  10. Tracy

    April 14, 2018 at 1:51 pm

    5 stars
    These were fantastic! After I whipped up my batter, I realized I was out of parchment paper. I oiled my baking sheet and hoped for the best! Without paper to absorb oil, plus extra oil on the sheet, mine came out crispy! I wrapped up some turkey with them, tasted like a monte crisco!!! Love it! Thank you for sharing this, I really appreciate it.

    Reply

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