3-Ingredient Plantain Tortillas

Oh my goodness!!! These plantain tortillas are heavenly! Thank you, thank you, thank you!!! I made them for my bean burritos last week and, while the squeakiness of the tapioca flour makes me shiver a little, I loved them so much and I started thinking how else I could use them. I don’t have room for a rolling pin right now, so used a thermos and I didn’t get them paper thin, but I cooked them for longer on low heat (flipped them twice on both sides) and it was fine. Yesterday I dreamed of a warm sandwich with peanut butter and the homemade berry jam my friend made me- using these tortillas to substitute for bread. I made that this morning for breakfast and it was soooo delicious! I just used my hands to pat the tortillas flattish this time to save washing the thermos, and that was fine for me. Thank you again!

These came out great! I recommend using the greenest plantains you can find. I tried different ways of rolling it out and other than tortilla press (which I want to invest in now) is to lay wax paper down and cover a rolling pin in cling wrap. No tapioca needed. I cooked them in a nonstick pan with no oil. I also made extra tortillas and layered them in wax paper uncooked and kept in the freezer. They cooked well straight from the freezer to pan.

The best recipe ever! The tortillas were just perfect! Thank you!

I really liked these! It’s definitely a little bit of a learning experience, but I think I had it figured out by the end. They are super great and held together really well for our tacos ◡̈
The plantains I used were a little more ripe than they should have been, so based on other reviews, I only boiled for 7 minutes and they worked great.
Some other things I figured out as I went along:
– less oil is way better! I accidentally made some chips at the beginning.
– low heat (about 1/3 of the way up on my stove) for the full 3 minutes per side works really well – I accidentally started the heat too high which also caused some extra crunch in the first few.
– the dough got easier to work with as it cooled – I will wait for it to cool down completely next time!
– I only used about 1-2 Tbsp of dough per tortilla, and that made a great taco sized circle when rolled out.
I will definitely make these again! We were huge fans. Thanks for the recipe!

Wow! So delicious. I don’t even have a rolling pin or tortilla press and they still turned out excellent. I used almond oil instead of coconut oil and it turned out perfect, thanks @minimalistbaker I can always count on you for delicious recipies!

Wow, delicious and so much easier than I expected. Don’t know why I was intimidated to try this. I think you could safely call it a 2-ingredient recipe as we didn’t need any starch. Followed directions and mixed in a food processor. Cut and rolled into 10 balls. Squeezed each in a tortilla press using plastic wrap on top and wax paper on the bottom. Cooked in a hot seasoned cast iron pan, no oil needed. Made a delicious, pliable tortilla. We were all amazed and will be making many more in the future. Thank you!

Absolutely amazing recipe!!!

Followed it to a T and was an absolute hit with the children and so so healthy!!!

This was the best recipe I’ve ever found!! Thank you so much! We love these better than corn tortillas!!

Pretty genius idea to make tortillas with plantains! Mine were a little ripe so I just boiled them for half the time. The dough was not dissimilar to overly hydrated (corn) masa. I didn’t have great success rolling them out (they were hard to pick up without tearing) so I used a tortilla press (with a ball of dough [rolled in cornstarch: I didn’t have arrowroot on hand] sandwiched between two pieces of plastic, same process as with corn tortillas) which yielded super thin, perfectly round little tortillas that were much easier to pick up and transfer to the pan. I found a hot, nonstick pan wiped down with a little high-smoke-point oil between each tortillas worked best. You really have to wait for the first side to be cooked before turning otherwise it just mushes when you try to slide a spatula under.
These tortillas even puff up like a good corn tortilla!
Next time I’ll be making with 3 plantains in case the first few that I make again end up ugly and reserved for, um, eating in private ;)

I was so pleased to find an egg free, grain free tortilla that actually tastes good, is sturdy and works to roll up with a filling! I used cassava flour and followed another reviewer’s suggestion to add the flour to the mix, then rolled mine between parchment and ta da delicious lunch! It is a sticky dough for sure but worth it. Thanks Dana?

I figured I should review this since I actually made it (unlike a lot of the 5 star reviews which haven’t made it, they’re just “looking forward to making it!”).
I had a very hard time with this recipe (and I’m an experienced cook!). The ingredients were minimalist, but the prep was not. The dough came out way too sticky, and even after adding a lot of arrowroot starch, it still wouldn’t stop sticking. I tried rolling it between parchment paper, but that still didn’t help. I managed to get one on my pan, but it just didn’t cook right. It came out kind of gooey. It did taste good though!
I decided to bake the rest of the dough between parchment paper. Unfortunately, some of it burned, while the rest just stuck between the paper. I’ve made tortillas in the past with sweet potato and flour, then rolled out the dough and baked it between parchment.
I assume adding more flour would have done the trick, but I’m definitely not going to be making this again.

I made these today. They were simple and delicious. I was on a hunt for more Paleo recipes involving plantains. My son commented on how these plantain tortillas had just the right amount of sweetness and seasoning (I used Himalayan Pink salt, garlic powder, onion powder, and minced onion flakes). He also mentioned that these tasted far better than corn tortillas, which he hates. Now, he is asking for these tomorrow for dinner.

Made these on the weekend. They were delicious and held together very well when stuffed with toppings for a taco. Better than anything store-bought I’ve had. Not sure if I’ll make them again though, as they were quite challenging to make, time consuming and created one heck of a sticky mess in the kitchen. It’s true they are a beast to roll out and require a good and repeated dose of flour (I used Bob’s 1:1 gf flour blend). Note in case anyone makes the same mistake…I missed the part about boiling the plantains with the skin on and I peeled them before boiling, I caught my mistake and boiled them for half the time instead. That worked just fine.

This was absolutely delicious. My plantains were too ripe so dough was really wet. But the taste was soooo good!

we were all super impressed with how good these were!!! toddlers included! AMAZING recipe. I found that i had to dust tapioca flour often for the dough not to stick, otherwise this is my to go to tortilla recipe from now on.

Oh. My. GOD! These are amazing! I have tried making various different wraps as I follow the AIP way of eating but due to the restricted amount of ingredients I can use, none have come close to tasting or feeling like regular wraps or tortillas. These are, by far, the very best I have tried. I followed the recipe as written and they were perfect – robust enough that they did not fall apart with copious amounts of filling.
Thank you so much for this recipe, Dana.

I took the feedback from other reviewers and blended the plantain along with the tapioca flour right in the food processor. I then broke off chunks, rolled it into a ball, flattened slightly by hand and then rolled between parchment. Very tasty and great texture! I was happy with them.

These tortillas taste even better than corn tortillas! Thanks for the great recipe!

Thank you for this! Such a simple recipe. Made this today, mine looked nothing like your’s but they were yum!!

These came out awesome! I am so happy I finally have something to satisfy my bread craving! So easy to make!

These are LEGIT. I have been struggling to find an EASY recipe for torts. You could dress them up with spices but they are great as is. I make a double batch and eat them for a few days. They are best fresh but the next day I warm them up in the microwave at work and they come out just fine. It is great eating a tortilla that has familiar fresh ingredients instead of packaged ones with all the additives and ingredients that you cannot pronounce! I highly recommend these!

These are amazing! This is super simple, delicious and life changing.

My family LOVED these! We eat Paleo but cannot have eggs, so we are constantly on the search for good alternatives. This is yummy and was a hit with my toddler boys! My only comment is that I saved making these until I was finishing a fish taco recipe on the stove. These needed too much attention to make them alongside the rest of my dinner. I will make them ahead next time and maybe keep them warm in the oven. Mouths were happy with dinner, but my kitchen was a complete and utter disaster from making these. They may be 3 ingredients, but they do make a mess. :) Oh, and I do keep avocado oil in a spray bottle for myself, and I ended up using this between each flip of my wrap so it could help cook up the white tapioca flour. I had a bit of a difficult time getting that to absorb in from my cutting board.

Made with green [unripe] banana’s. Came out great!

Found this recipe today and made it for dinner! It’s absolutely wonderful, thank you for this recipe! Also tried out the barbacoa, which is stunning too! Will definitely be making these again.

I have made these twice now. The first time I baked them and they didn’t turn out very well. They were ok fresh out of the oven but they got very hard and chewy in the middle after being in the fridge. However, the second time I fired them in a little avo oil and they were hands down the best tortillas I have had. They are soft but sturdy. I added a little garlic to give it some flavor. I just want to get them out of the fridge and eat them plain as I’m writing this. Thanks for the recipe! After being on the AIP diet for a year I was longing for something bread like again.

Just made these tonight! Very easy directions to follow. We used them for our chicken tacos and they were pliable, soft, and sturdy. Thanks for the recipe! Will definitely make again.

I have made these before and decided to add a little shortening and a dash of sugar. I truly missed the sweetness of the corn. It made them even better than corn tortillas. Since I am allergic to corn, it was great being able to have that wonderful flavor again. I will definitely try this with the tapioca instead of the shortening (much healthier). Thank you so much for sharing this!

I LOVE these!! I added almond flour directly to the food processor and fry them in a bit of ghee. I also freeze them and they thaw and reheat beautifully. Thank you for such a great alternative to corn tortillas!!

Fabulous recipe! Better than corn tortillas and very easy to make. I added finely diced onion and a bit of chopped cilantro and a squirt of lime juice!!! Thanks.
Susie

Sorry forgot to rate it.

These were hands down the best paleo tortillas I have ever tried and I have tried a few recipes. I subbed cassava flour (Otto’s) instead of tapioca flour and I used just a little less than a quarter cup. I put the flour in the food processor with the plantains to make a less sticky dough. I pressed the tortillas with a tortilla press between 2 sheets of plastic and fried them in a dry cast iron frying pan. PERFECT! Far less fidgety than cassava flour tortillas. I’m going to cut and fry the left overs in a little avocado oil tomorrow to see what they are like as tortilla chips.

Thank you so much for this recipe. I will be making it often.

I made this recipe for dinner tonight, easy to make. Just wish I had a roller! Used fingers for now, turned out great ?? Thank you!!

Great flavor and easily to adapt for different culture tastes. We had them as ‘flat breads’ and as ‘taco’s so super versatile. Only difference I would make…slice the plantains down the length on both sides to peel, cut into the sections and then cook in boiling water. We will be making these again and I’ll be sharing it with my clients!

I made these last night and they were great! The skins fell off on their own in the boiling water and I pulsed in a Vitamix until dough formed. I pressed between parchment in a tortilla press and used a well seasoned cast iron with no additional oil. Only negative was that the stickysticky dough was difficult to clean from the underside of the blade. Next time I’d try it in the food processor which is easier to clean. Great recipe!! :)

Thank you Dana for this recipe! I made them yesterday and instead of using tapioca flower I used cassava flour and the result was great! From now on this are going to be my go to gluten free tortillas.

Oh I cannot thank you enough for this recipe! Being newly GF/DF with a 4 year old mini me who is also, this is a life saver. I’m easy to please…Her not so much, understandably. She hates corn and all GF tortillas and boom, tried this out and she asked for seconds! And it eases my mind knowing she is eating something good for her ? Next batch, I’ll cut down on the salt a tiny bit since my other two kiddos said they prefer less salty.

I am in heaven! The best Tortilla since long time! Thank you sooo much! I can’t stop eating them.

These are so good! Make them!

Cannot say enough good things about this recipe! It was so easy to make and the dough was easier to work with than I expected. I did use Tapioca starch but also put between two pieces of parchment. The wraps are soft and flexible and do not fall apart! Stuck them in the fridge overnight, warmed for about 30 seconds in the microwave then put almond butter on it for a breakfast roll up. I am going to try cooking them in the oven in a muffin tray to see if I can make little fillable cups out of them. So grateful for this recipe as I have so many food restrictions. This is something I can make a batch of and freeze and bring along when I travel or go to a friends house. Thanks Dana for your recipes, for some of us it really means so much more than just food.

I’m so happy to now have a cheap, easy, and delicious tortilla recipe that isn’t flour or corn based. The recipe made 7 tortillas for me, and they weren’t quite as pretty as the pictures, but they sure were tasty, and sturdy enough to take my overstuffing of the taco (quinoa taco meat btw). Will Make again, and again and again!

I made this with Garlic, Italian seasoning and sun-dried tomatoes in the dough. Instead of tortillas, I made lasagna noodles out of it. Used some homemade macadamia nut ricotta and meat sauce…and BAM! Paleo lasagna was born. It turned out delicious. Thank you for such a great recipe.

Made these last night… AWESOME! Held together PERFECT & GREAT Flavor. Very forgiving. Seemed like mine were dry while I was working on other things letting it cool. Used liquids from roasted tomatillo/peppers/onion and it balled up like dough would and formed perfectly. Made the Chimichurri sauce- OMG- WONDERFUL- I think I got the wrong type of parsley (curly & Thick) and just used less (maybe half)-half avocado- and it still tasted Superb. Made the Taco Seasoning, but used it on Chicken – only because I didn’t have time/energy left to do Quinoa. Need to invest in tortilla press- I used plastic wrap in between a wooden cutting board and stood on a cast iron pot. Got them maybe 1/16”.. .like thinner a LOT.. and they held together AMAZING… no tears AT ALL!

I really didn’t think it would work, but I wanted an alternative to corn tortillas. I am now a believer! I even bought a tortilla press, so that I can make this more often. I have noticed that when I add more oil to the pan and add more tapioca flour on the tortilla prior to frying it makes it extra crispy. I made this with the vegan barbacoa for my husband and he said that this is now his favorite meal ever! Thank you for sharing the recipe :)

Hubby and I made the tortillas last night. We enjoyed them with the chickpea scramble, and YUM! These are way better than corn or flour tortillas, and so easy to make! No more store tortilla’s for me! weee, Thanks Dana.

Made these tonight and I was blown away! From the romresco sauce to the plantain tacos, they were a hit! I will definitely be making these again. Your recipies are amazing! The plantain dough was a little sticky and all I had was some brown rice flour. Once I got a generous amount of flour on the dough, they rolled out without a problem. Cleaning the Vitamix was was another story(ugh!!!). All in all, GREAT RECIPIE!!! Thanks?

These were amazing with the cauliflower romresco tacos. We were in heaven, and fighting over who would get the last one. Perfect tortillas! Will definitely make them again!

I made plantain tortillas and they are awesome I can eat fajitas again

I made this yesterday with my daughter and I have to tell you, it was so easy and it turned out fantastic!
They are perfect. I will be making these a lot. Thank you for the time you must of spent coming up with this recipe. You have made my gf needs easier to deal with and that has just made my year.
Thank you

Used this tortilla recipe for fish taco’s and used a gluten-free flour mix to roll them out. I am completely blown away by the result. It’s incredible!
Thanks for sharing, this will become a staple now.

I was born in a tropical country (Venezuela), we’ve been eating plantains every single day, but I’ve never tried them like that. Easy and delicious. I used green plantains. Five stars for this recipe!
Thanks Dana!

I made these last night for a dinner party and served with Hawaiian Pulled Pork and it was so so good! Tortillas were sturdy, but also so tender and delicious. This is my new go to, I plan on making a larger batch next time (I doubled it last night already) and hopefully freezing them. So so good! Thank you!

These were wonderful! I have tried making several different kinds and have spent a LOT of money trying to find a flexible and tasty GF/DF tortilla. Hubby and son are crazy picky! They were literally eating these tortillas as soon as they were coming out of the pan. My only modification, which isn’t really a big one…we live in a “tiny house” and I have very limited counter space…so I mixed the 1/4 cup GF flour IN the food processor with the plantains, as opposed to sprinkling a board….then I could just mash the mixture between 2 small pieces of wax paper (with a teeny spray of non-stick for good measure) with a roller. Zero problems making them and my whole first batch is gone (kind of bummed about that..was hoping for some leftovers) :) Thank you again! This was a good one!

Wow! Easy and delicious recipe! Thanks!

These are amazing and so simple and easy. Best paleo tortilla substitute that I have made!

These are delicious. I just made them for the first time and I am certain they will be a staple in my house. Thank you so much.
Very easy to make. I followed the recipe exactly.

My husband says you are a genius for creating this recipe. Theses were amazing! We want to quadruple the recipe so we have these on hand since we are taco freaks. These are even better than corn and flour tortillas and so easy to make!

There are no words. Honestly. These were phenomenal. Thank you for creating these! We have a few sensitivities in this house and living without tortillas or wraps has been hard. All of your incredible recipes have revolutionized our lives, thank you!!

Made the plantain tortillas today. Excellent! Will make these whenever I need tortillas! Thank you! Made Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut Chutney to go with them. (veganricha.com) YUM.

I am still struggling with the stickiness, but the ones I have been able to make are delicious. I will try them with guacamole.

Dana, thank you for the fabulous recipe! I’m trying to stick to a real food diet (I.e. no vegetable oils) so I figured I’d give your recipe a try. I used whole wheat flour and it turned out perfectly! My 2 plantains turned into 8 tortillas and I loved that the taste was very neutral (I used them for grilled fish tacos and would use them with beef and chicken) and I was thrilled that they didn’t break when stuffed.

I made these and they tasted great, but they gave me so much trouble. I boiled them for a little longer than 15 minutes, so either that wasn’t long enough or I don’t have a powerful enough blender like a Vitamix, because they wouldn’t blend up. I steamed them and that softened them enough to roll out but I used WAY more AP flour than the 1/4 cup tapioca called for (maybe ~2 cups?) and it took awhile to roll out. I’d like to try the recipe again because I liked the end product but it was more work than I was planning to do on a meal-prep Sunday.

Wow! Just made these tonight and they were delicious! I’ve been wanting a healthy tortilla recipe for awhile, and these definitely fit the bill. You are a genius!
Davina

Hi, these are sooooo delicious, amazing recipe, thank you!

I have been gluten and egg free for three years, so I was so excited to see this recipe. I made them last night for chicken Caesar wraps, and it completely exceeded my expectation in every way! They were soft, strong, flexible, tasted very neutral. It was hands down the best flour-like tortilla I have eaten in years, and so easy to make. This will become a staple recipe in my kitchen for any kind of Mexican food, wraps, etc. Thank you Dana!!!

Made these tonight…Huge Hit! Everyone loved them! I used our farm-raised lard to fry them in. They weren’t as pretty as yours. But, super delicious! Thanks for the recipe

Just made these tonight– super delicious! I tried both frying and baking to cook them, and both turned out great. I’d actually recommend baking if you want a more hands-off approach (they get crispy edges which are my favorite). I was amazed at how sturdy they were– didn’t break AT ALL even with lots of taco toppings! Will definitely make again!

I made this recipe last night and my boyfriend and i loved it!
Used regular flour instead of tapioca and did find it difficult to gage how much flour to use at first as the plantain was so sticky. Much more than I expected but the result was awesome :)

Just tried these out and they were great! Added a touch of garlic and cayenne for a little kick; may try cumin next time. My first green plantain experience! tge only downside was de-gunking my Vitamix afterward. ?

I JUST made this and they were AMAZING. After a failed attempt at
making tortillas using another recipe, I was extremely hesitant about making this. To be honest the thought of using plantains didn’t sound appealing. I thought the taste would be too powerful and that it would come out a sticky mess, but it was anything but that! It was so easy, durable and DELICIOUS!

These were a much easier to make than I expected! They’re pliable, strong, and the best tortilla I’ve ever had, period! They were neutral-tasting so I think I’ll throw in some herbs and aromatics next time. I can’t wait to try these in different recipes!

Thanks, Dana :)

After I saw your instagram post about these a while back I had to look them up and try them! They were so simple to make that after the first time we invested in a tortilla press from Amazon (well worth the $25.. we eat tacos at least once a week). I put just a liiittle bit of coconut oil on my hands before separating the dough into sections and it made it much easier to handle – I was able to roll out between parchment paper with no issues. I liked these better than corn tortillas and they do. not. fall apart! ?