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!

4.9 from 9 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 and a co-teacher of AIP Certified Coach. 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 has a Master's degree in Human Nutrition and Functional Nutrition, 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 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!

  • Deborah says

    These look so delicious! I am unable to get plantains right now. I do have some Green plantain flour . Do you think this would work? If so, any idea as to the amount I would need do you use? Thank you for your kind answer!

    • Mickey Trescott says

      Hi Deborah! I have not tried this with alternate ingredients. I am sure you could make a wrap with plantain flour, but I haven’t tried it. Let us know if you discover anything good!

  • Michelle N says

    We made these tonight and it is safe to say this is a LIFE CHANGING recipe for us! Thank you!

    • Mickey Trescott says

      I am so happy you like them Michelle!

  • Courtney says

    This recipe caught my interest and I love all the ideas popping in my head of how to use these.

    Do you have any tips for cutting the green plantains, especially getting the peel off? I typically work with yellowish brown plantains so they come off super easily. Thank you!

    • Mickey Trescott says

      Hi Courtney! I score them lengthwise with a knife, and then use my fingers to pry off the peels. Once you get them started they come off pretty easily.

    • Amy says

      Use a spoon instead of your fingers to pry off the peel. Much easier and protects your nail beds. When I use my fingers, something in the plantain eats away at the connective tissue under my nails, which I’ve had confirmed from other folks as well.

  • Esther says

    I have been trying to source organic plantains with absolutely no success in Texas. Any help?

    • Mickey Trescott says

      Hi Esther, have you checked any local markets that stock ethnic ingredients?

  • LaTonya Taylor says

    Thank you for the yummy recipe I have missed bread like food . Made these last night and they are most delicious and are perfect substitute!
    Thank you for your website I am thankful for AIP.
    I have Hypo Hashimoto’s.tried to give 5 stars but not able to get the last star to turn yellow . ⭐️

    • Mickey Trescott says

      Hi LaTonya! Thanks for being here, and I’m so happy that the recipe worked out for you! I agree it is a good one 🙂

  • Evan says

    These have become a staple in our home. I have experimented with adding spinach to them and they turn out really nice. We usually use them as tortillas for tacos and they hold up really well. A little crisp without falling apart.

    • Angie Alt says

      Sounds awesome, Evan!

    • Mickey Trescott says

      Evan – smart call with the spinach!

    • Lizza says

      I used all types of greens! My favorites so far have been collards. Lancino kale is nice too.

  • Julie says

    This recipe has changed my life. Delicious and, huge bonus, these tortillas freeze beautifully. Thank you so much!

    • Mickey Trescott says

      Julie, aren’t they amazing? Glad to know they are freezing well for you!

  • KassieMac says

    Confused newbie here … sorry if this sounds nitpicky but I’m terrified of re-triggering symptoms that have finally started to subside (thanks to you wonderful ladies!) Are plantains allowed in Phase I Elimination? I don’t see them on any of the lists and was wondering if you’re including them with bananas. Also … is there a reason the recipe specifies green plantains? Mom fried them fresh all thru my childhood and I always preferred them ripe … I actually cannot stand the taste of green plátanos … proof that I’m only half-Cuban? 🤭 I can imagine this recipe would taste lovely using ripe, so I guess I’m asking if the texture or consistency is the problem or are ripe plátanos not allowed on AIP?

    Thanks for having this treasure-chest of life-saving information … you’ve given me hope of living again 😅


    • Mickey Trescott says

      Hi KassieMac! Great questions! Yes, plantains, both green and ripe are included in the elimination phase of AIP. And the reason we specify green is that the higher starch content in green plantains translates to a batter wrap texture. You can try them a little riper, but they may not come together well as the higher moisture content in the ripe plantain might throw the mix off. I’ve also noticed if I use plantains that are a hair too ripe they tend to burn more easily and not cook all the way inside. You don’t have to make this recipe though, if you like and can source ripe plantains! I love them just sauteed in coconut oil with a little sea salt. Yum!

  • Rebecca says

    These are AMAZING! Didn’t think it would be possible to be passionate about any kind of wrap/taco shell but I LOVE these. I tried to make a big batch so I can have them ready-made but I’ve stopped doing that since I end up eating them all – just plain as a snack. So good!

    • Mickey Trescott says

      Aren’t they amazing? Thanks for the review Rebecca!

  • Kate says

    I’ve made these a half a dozen times, and just wanted to say thanks for the recipe! They are wonderful: pliable, golden, and a bit chewy. I also appreciate that the ingredients come free from plastic packaging, and are very affordable in my area.

    • Mickey Trescott says

      Those are some extra benefits – glad you enjoyed, Kate!

  • Tamara Connaughton says

    These AIP Plantain Wraps are absolutely delicious and easy to make – a perfect grain-free alternative for those following the Autoimmune Protocol!

  • Lorna says

    I made these for the first time and I must say I was totally impressed. They’re so delicious 😋

Leave a Comment

Rate this recipe: