These awesome grain-free, dairy-free, and egg-free (if needed) wraps are perfect for wrapping up any Real Food protein and veggie!

Try them on your next Taco Tuesday: they are soft, a tad bit sweet, and just lovely.

Gluten-free, dairy-free, grain-free, vegetarian (vegan if you choose) and delicious! 

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5 from 1 reviews
Plantain Tortillas
Cook time
Total time
Serves: 6
  • 2 Plantain (large green & light yellow)
  • 1 Organic Pasture Egg
  • ½ tsp Sea Salt
  • ¼ cup Coconut Oil (melted, or use butter/ghee, avocado oil)
  • 2 tbsps Water
  1. Pre-heat oven to 400.
  2. Peel plantains by slicing in half, then lengthwise. Or peel off with hands, using paring knife to shave off whatever peel is stubborn.
  3. Roughly chop and place in high speed blender with the egg/egg replacement, salt, and oil.
  4. Process until a smooth batter forms.
  5. Using a ¼ cup measuring cup, scoop batter onto parchment lined cookie sheets, using the back of the cup or a spoon to spread into 4-5 inch circles.
  6. Bake 8-10 minutes, then flip {they pry off easily by hand} and bake another 3-5 minutes if they seem to need more time, they are done when pliable.
  7. Enjoy!
Egg-free: This recipe can be made egg-free by substituting 1 tsp cream of tartar and ½ tsp baking soda right into the blender instead of the egg.

Have fun with flavor!: Add juice from ½ lime and 1-2 tbsp garlic powder to make it more flavorful and a great vehicle for your taco fillings!

Re-heat: Best eaten hot, but they re-heat by microwave quite well, and keep in the refrigerator for 3 days.



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