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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!
- Preheat your oven to 375 degrees and line two baking sheets with parchment paper.
- 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.
- 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!).
- Bake for 25-30 minutes. Wraps will puff up and lightly brown on the bottom. Allow to cool to room temperature before serving.
- Serve with any filling you wish - like AIP-friendly taco meat or guacamole!