I used to miss tortillas when I went Paleo…until I figured out how to make tortillas from plantains! These baked beauties have a mellow flavor, making them extremely versatile for a number of dishes. They’re a great substitution for standard corn tortillas and also work well as a wrap for sandwiches, burritos, and the like. For flavor variations, try adding curry powder, cumin, or another spice combination to the mix! This fantastic plantain tortillas recipe can be made using green or yellow plantains; the degree of ripeness does not affect their texture much. For more FREE and delicious Paleo recipes, visit our PaleoPlan Recipe Center.
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Total Time: 30 minutes
Cook Time: 30 minutes
- 4 medium plantain(s) peeled
- 1/3 cup(s) avocado oil
- 1 large eggs
- 1 teaspoon(s) lime juice
- 1 teaspoon(s) sea salt
- 1/2 teaspoon(s) baking soda
- Preheat oven to 350 F and line two baking sheets with parchment paper.
- Peel plantains using a paring knife. Once peeled, chop into chunks and place into food processor (a Vitamix, blender, or potato masher with some elbow grease will also work). Blend until most of the large pieces are broken down.
- Add the avocado oil, egg, and lime juice and continue blending until mixed.
- Add the salt and baking soda, and puree until smooth. If the batter is too thick, add more lime juice.
- Drop equal-sized portions of batter (approximately 2 heaping tablespoons) onto the lined baking sheets to make 12 tortillas, 6 per baking sheet.
- Smooth down each pile of batter using the back of a large spoon or ladle until you have a thin circle, slightly larger in size than a small corn tortilla.
- Bake for 20-25 minutes, or until the edges are lightly browned and they are dry to the touch. Note: If you leave them in the oven longer, they'll become crispy.
- Enjoy hot from the oven, or cool on a wire rack before storing in an airtight container in the fridge.