Is it just me, or, every time you start cooking, you end up with something totally different that what originally planned? Believe or not, these paleo plantain tortillas were actually supposed to be gnocchi!
…I should clarify. I was making the nightshade-free gnocchi from my AIP Italian Cookbook for the 50th time, but since I had some leftover boiled green plantain sitting on my kitchen counter, I needed to come up with an idea.
I am extremely jealous of my AIP Gnocchi recipe (I tested it so many times and it’s just good as regular gnocchi) and I want that to remain exclusive for those who buy my AIP Italian Cookbook. But, since I also wanted to share something delicious with you on the blog, I decided to make a food that those on grain free and autoimmune protocol diets miss very much: tortillas!
During the elimination phase of the AIP, the only thing I could think of was bread in all its forms and I even created an AIP Bread Board on my Pinterest! …Hence, I am assuming that for those who need to stay away from (gluten free) grains, these paleo plantain tortillas will be a breath of fresh air, because, YES, they taste and hold like regular tortillas!
Just to clarify: this recipe is not AIP compliant because it contains eggs, which is an AIP reintro food (check out these posts to learn about the YES & NO foods on the AIP and on reintroducing foods on the AIP).
These paleo plantain tortillas are FREE from gluten, dairy, grains, nuts and Whole 30 compliant as well!
One last thing before we get to to the recipe: make sure you use GREEN plantain for this paleo tortillas. When plantains ripen and start turning yellow, they become sweeter and acquire a subtle taste of banana that does not do well in savory dishes.
Why You'll Love These Paleo Plantain Tortillas:
- They only require 3 ingredients to make.
- They hold well in the refrigerator for a couple days.
- They are soft but not chewy and they bend well without breaking when you fold them into tacos.
NOTE: If you are looking for a grain free wrap that’s also free from eggs, make sure you check out the recipe for my Paleo AIP Piadina (a typical Italian wrap) that can be found in my “Paleo AIP Italian Cookbook“.
Paleo Plantain Tortillas (GF, DF, Whole 30)
- 300 gr boiled Green Plantain (about 1 1/2 plantains)
- 1 free range Egg
- 2 tbsp Tigernut Flour
- 1/4 tsp Dried Italian Herbs
- 1/4 tsp Himalayan Salt
- 1 tsp Coconut Oil (for greasing the pan)
- Peel the green plantains, chop them in pieces 1,5″ thick, and put them in a pot with boiling water. Cook for about 15 minutes or until soft.
- Drain it with a skimmer and place it in a food processor. Add in the egg, tigernut flour, salt and herbs and process until you have a nice ball of dough (it’s ok if it’s a bit sticky).
- Place the dough in between two sheets of parchment paper and gently start to press it down with your hands to create a circle of dough underneath.
- After you flattened it down by hand, take a rolling pin and help the process along unitl 1/8″ thick.
- Carefully pull off the top piece of parchment paper, cut the flattened dough in circles helping yourself with a small soup bowl and a knife.
- Gently pass a large knife under the circles of dough to detach the plantain tortillas from the bottom piece of parchment paper.
- Grease a cast iron skillet or non stick pan with coconut oil and heat it over medium heat.
- Cook each tortilla for 1-2 minutes on each side or until brown “bubbles” form. Repeat this procedure until you are out of dough.
- Serve your paleo plantain tortillas stuffed with your favorite foods or store them in an airtight container in the fridge. Reheat before use.
I can’t wait for you to try these paleo plantain tortillas and I would love to know what you stuffed them with in a comment below!
Please, share this recipe with your friends and family on Facebook so they can try it too! And make sure to save it on your favorite Pinterest board and subscribe to my weekly newsletter so that you never miss a post!!
Lots of love!!