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Plantain Wraps

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


  1. Preheat your oven to 375 degrees and line two baking sheets with parchment paper.

  2. 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.

  3. 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!).

  4. Bake for 25-30 minutes. Wraps will puff up and lightly brown on the bottom. Allow to cool to room temperature before serving.

  5. Serve with any filling you wish - like AIP-friendly taco meat or guacamole!

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