AIP Plantain Wraps

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

This recipe for plantain wraps comes courtesy of our friend Mary Lapp, an original member of the AIP blogging community. When she decided to transition her website to focus on new endeavors, she wanted to know if we’d be happy hosting some of her classic recipes, and of course we said yes!

These plantain wraps are incredibly simple and versatile. Just be sure you use green (read: not yellow or black!) plantains, measure your cubed plantain carefully, and you can’t go wrong. Thanks Mary for sharing this winner with us!

5.0 from 1 reviews
AIP Plantain Wraps
Prep time
Cook time
Total time
Serves: 6 wraps
  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!

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.


  • Melissa says

    These look fabulous! How do you store leftovers? Room temp or refrigerator? Can you freeze? I know although I’d like to, I probably shouldn’t eat 6 at once! 🙂

    • Mickey Trescott says

      Hi Melissa! I stored them for a couple of days in a container in the fridge and they were perfect with a little reheat! I haven’t done it, but I bet they freeze well also.

  • Tonya says

    My husband made these tonight and they are wonderful! Thank you for the recipe!

  • Salma says

    I’m interested in making these plantain wraps but was just wondering if they have to be baked. Can they be cooked on a fry pan too? I would want to see how they taste first before making them, so I thought it’d be a better idea to make a smaller batch. Looking forward to your thoughts!

    • Mickey Trescott says

      Salma, I have not made them in a fry pan, but you could try making them like pancakes! Let us know how it goes!

Leave a Comment

Rate this recipe: