breakfast cuban food eggs gluten free paleo plantains tortillas 

Plantain Tortillas

I love the plantain! I’ve been using it a lot lately, so many different uses for it, during it’s different stages- from green to brown. Plantain is another Cuban food staple that I grew up eating that has made it in to the paleo scene. I love all the creatives ways it has been making it’s way on to people’s plate. Tortillas being one of them!

I love a good crunchy, scoop-able food. Here is my take on the paleo plantain tortilla.

Yields Makes 8-10 3 inch tortillas

Plantain Tortillas

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 4 greenish/yellowing plantains
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • 1 garlic clove
  • 1/4 cup olive oil or avocado oil
  • 1 tsp baking powder
  • 1 tsp vinegar
  • 1/4 cup warm water, a little more if your plantains are really big


  • Pre-heat oven to 400F
  • Peel your plantain- be careful, green plantains are notoriously hard to peel. With a small knife run a slit down the length of the plantain, get your finger in there an peel outwards. Cut your plantain in to 1 inch slices.
  • Place sliced plantain in blender with the rest of the ingredients.
  • Blend on low, mashing down with spatula or blender prod.
  • Gradually increase the speed to keep mixture moving and blend until smooth.
  • You might have to stop and scrape down with a spatula a few times to keep things going.
  • Once you have a smooth yellow paste it's ready.
  • Line sheet pan with parchment paper.
  • Spoon mix out on to sheet pan, use 2 tablespoons for 2-4 inch tortillas or or 2/3 cup for large wraps.
  • Using a spatula spread the plantain mix to shape tortillas or wraps.
  • Bake for 15-20 minutes check, if edges have started to become golden/brown they're ready!
  • If you want them crispier keep them in the oven for another 5 minutes.
  • They will left easily off the parchment paper.

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6 Thoughts to “Plantain Tortillas”

  1. Lovelyn
    Can these be frozen for future use? I'm not sure that we would eat all of the deliciousness in one sitting =)
    1. Yeah! Just freeze them in air tight containers with parchment paper in between them. Re-heat in the oven.
  2. What consistency should the batter be? How thick or thin should it be?
    1. It will be thick, like a paste. You spoon it out on to the parchment paper and with the back of the spoon spread it to a tortilla shape. Is that helpful?
  3. Zoe
    These look amazing! How many does it make? Love your blog :)
    1. Hey Zoe! Thanks for stopping by. I think it makes about 10.

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