Makes 6 wraps
Macros per wrap: 220cal, fat 12g, carbs 31g, protein 1g, fibre 2g
4 cups cubed green plantain (about 2-3 large)
1 cup filtered water
⅓ cup extra-virgin olive oil
1 teaspoon sea salt
Preheat your oven to 375 degrees and line two baking sheets with parchment paper.
Place all ingredients in a high-speed blender or food processor, and blend until thoroughly combined (if using a blender, use a tamper to get all material into the blades, and if using a food processor, stop periodically to scrape the sides). Your mixture should be like thick pancake batter.
Spread into 6 even wraps on the two baking sheets, using a spatula to spread them out to about ¼-inch thickness (don't make them too thick, or they will turn out gooey inside!).
Bake for 25-30 minutes. Wraps will puff up and lightly brown on the bottom. Allow to cool to room temperature before serving.
Serve with any filling you wish - like AIP-friendly taco meat or guacamole!