3-Ingredient Plantain Tortillas
User Reviews
4.9
3-Ingredient Plantain Tortillas
Description
The recipe "3-Ingredient Plantain Tortillas" uses green plantains boiled to soften before blending with salt into a sticky dough. Tapioca starch is used to dust the dough during rolling, which helps achieve a thin, pliable tortilla while preventing sticking. Cooking in a lightly greased skillet gives tortillas a gentle golden surface and soft texture. The plantains provide subtle sweetness balanced by salt. The finished tortillas can be served like traditional corn tortillas or baked for crispness, making them versatile for various dishes including tostadas or chips if sliced thin.
The dough’s stickiness necessitates careful dusting with starch or flour during rolling and shaping, and cooking carefully over medium heat prevents burning. Optional trimming can make round edges. This recipe uses minimal ingredients to produce a flexible, mildly sweet wrap that holds fillings well.
If desired, tortillas can be baked on a parchment-lined sheet until edges are crisp for tostadas or sliced thin and baked into chips. This expands their use beyond traditional tortillas.
Overall, these tortillas offer a gluten-free alternative relying on plantain starch and gentle preparation for soft, mildly flavored wraps with practical uses.
Ingredients
- 2 large plantain green (unripe
- 1 tsp salt sea salt
- ~1/4 cup tapioca starch for rolling out, or substitute gluten-free flour or arrowroot starch
- coconut oil for cooking, or avocado oil
Instructions
- Slice plantains into 4 sections, and then halve those sections lengthwise (top to bottom // see photo).
- Bring a pot of water to a boil and add plantains. Boil for 15 minutes to tenderize the plantains. Then drain and let cool slightly.
- Peel plantains and discard the peel. Then add the plantain and salt to a blender or a food processor. Blend until a ball forms (~30 seconds) - it will be sticky (this is normal).
- Dust a clean surface with tapioca and take small (~3 Tbsp) amounts of the dough and dust with tapioca. Dust a rolling pin with tapioca and roll out until almost paper thin (see photo). The dough is sticky so add more tapioca as needed. Repeat until all tortillas are formed (~10-12 as original recipe is written).
- Optional: you can use a knife or pizza cutter to make the edges a perfect circle, but this is optional!
- To cook, heat a large skillet over medium heat and lightly grease with coconut or avocado oil. Once hot, add one to two tortillas at a time (or however many fit comfortably in the pan) and cook until dried out and slightly browned on either side (~ 3 min per side). Continue until all tortillas are cooked (no need to continue adding more oil). See notes for baking instructions.
- Enjoy immediately as a vessel for things like Vegan Barbacoa, Quinoa Taco Meat, Guacamole, and more!
- Store cooled leftovers covered in the refrigerator up to 3-4 days (though best when fresh), or in the freezer up to 1 month. If frozen, thaw before use. Heat in a 350 degree F (176 C) oven, or on the stovetop.
Notes
- Dust the surface and rolling pin generously with tapioca starch to prevent the sticky dough from sticking during rolling.
- Cooking tortillas over medium heat with a light coating of coconut or avocado oil helps achieve a gentle golden color without burning.
- After rolling, tortillas can be trimmed with a knife or pizza cutter for a neater round shape, though this step is optional.
- For crisp tostadas, bake tortillas on a parchment-lined baking sheet at 375°F for 10–15 minutes, flipping once, until edges are crisp.
- Thinly sliced baked tortillas can also make plantain chips if rolled thin enough before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(tortillas)
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Serving | 1tortilla | |
| Calories | 54 | 3% |
| Carbohydrates | 14.1g | 5% |
| Protein | 0.5g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.1g | 1% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 189mg | 8% |
| Fiber | 0.9g | 4% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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