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Plantain Tortillas  

These tortillas are a wheat-free and gluten-free alternative to storebought tortillas. These are a great for soft tacos.

Cal: 208 Fat: 18g Carbs: 8g Protein: 6g Fiber: 1g
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Original recipe serves 2

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 2)

  • 1 large plantains ; cut into chunks
  • 2 tablespoons arrowroot powder
  • 1 teaspoon chili powder
  • 1 teaspoon lime juice
  • 2 tablespoons coconut oil ; melted
  • salt ; to taste
  • black pepper ; to taste
  • 2 egg(s)
  • Directions

    1. Preheat an oven to 350F (175C).
    2. Combine all ingredients in a food processor and blend until smooth.
    3. Line a large baking sheet (or two) with parchment paper.
    4. Pour enough batter onto the parchment to make a thin layer, about 5 or 6 inches in diameter, in a round tortilla shape,  The batter will not expand when the tortilla is baking, so the shape made on the parchment paper will stay put.
    5. Repeat with the rest of the batter.
    6. Bake for 10 to 15 minutes or until the edges of the tortillas begin to brown.
    7. Remove from the oven, and allow to cool for a minute before peeling the tortillas from the parchment paper.
    This recipe makes enough batter to make 5 or 6 tortillas, depending on how big you make them.

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    PJ on 2016-08-01

    This is now my go-to for tortillas and will no longer buy flour tortillas from the store. I was able to get 8 tortillas for soft tacos out of this recipe with a very large plantain.