Plantain Wraps

I first tasted these when my sister-in-law made them as a gluten-free option on taco night.  Yum!  Recently, I've been grabbing a few green plantains at Aldi every time I stop by (so cheap!), and these wraps have become a regular snack in our house.  Click this link to see a photo of the finished product.  I follow the recipe exactly and always get perfect plantain wraps that are versatile for taco fillings, sandwich meat and cheese, avocado and bacon, or pretty much whatever you like to put into a wrap!  The flavor isn't too strong as long as you choose green plantains, otherwise your wraps will have a hint of banana flavor in them!


3 green plantains, peeled and chopped (I usually have to "peel" the plantains with a knife)
1 cup water
1/3 cup olive oil
1 tsp salt

Preheat oven to 375.

Put all ingredients in an industrial blender (like a Vitamix).  Blend everything until you have a smooth batter.

Line a 17x13 baking sheet with parchment paper.  This is important, otherwise the wraps will stick!  Pour batter on the parchment-line pan and spread evenly with a spatula.  Bake 30-35 minutes.  It will puff up a little and should start to look a bit golden in spots.

Use a pizza cutter to divide in six even rectangle wraps.  Fill and enjoy!