While experimenting with plantain chips and garlicky guac (<- a must-try recipe, btw), I had a few leftover plantains and was up for some experimenting.
Per usual, the big, wide internet didn’t let me down. And, in fact, it led me to discover that, among the many things you can do with plantains, you can make TORTILLAS with them.
I know! It’s crazy. It’s magic. It’s delicious. Let’s do this!
This recipe is so easy, requiring just 3 INGREDIENTS. Again, I know! It’s crazy!
You start by boiling sliced green plantains for 15 minutes to soften and tenderize the fruit. Then you just peel, throw them into a blender or a food processor with salt, and blend until you have a sticky “dough.”
Next, to roll out, I went with tapioca flour to keep this recipe both gluten-free and grain-free.
You can also try smashing the tortillas between wax paper or plastic bags, but I found this to yield super sticky dough that was unmanageable – tapioca to the rescue!
All that’s left is a quick cook in a skillet (5-6 minutes total) and you have real-life tortillas on your hands!
I know what you’re thinking – they are probably doughy in the middle and gross and not sturdy. But no! They cook all the way through, aren’t doughy in the slightest, and are SO sturdy I would bet money they’d hold more toppings than a traditional corn tortilla.
Yeah, I said it.
I hope you LOVE these plantain tortillas! They’re:
Easy to make
Tender
Customizable (add garlic or herbs!)
Flexible + sturdy
Neutral in flavor
& Super delicious
These would make the perfect vessel for things like Vegan Barbacoa, Vegan “Pulled Pork,” Quinoa Taco Meat, Garlicky Guacamole, Roasted Jalapeño Vegan Queso, Saucy Portobello Mushrooms, and 10-Minute Chimichurri. I also bet they would work wonderfully for enchiladas (next on my list)!
I also think, if baked, they would make a delicious tostada. Or, if sliced and then baked, they would make a delicious chip (see notes)!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistaker on Instagram so we can see your tortillas in action. Cheers, friends!
- 2 large green (unripe) plantains
- 1 tsp sea salt
- ~1/4 cup (30 g) tapioca starch for rolling out (or sub gluten-free flour or arrowroot starch with varied results)
- For cooking: coconut oil or avocado oil
- 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 is needed. Repeat until all tortillas are formed (~10-12).
- 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.
*Nutrition information is a rough estimate for 1 of ~10 tortillas.
*Recipe heavily adapted from the talented DoYouEvenPaleo.
This sounds so easy to do compared to all the other gluten-free tortilla recipes I’ve searched for! Will definitely be making these tonight!
Hi
Instead of unripe plantain and then cooking it, could you just use very ripe and not cook it before blending?
Cheers
Pete
I honestly don’t think that would work because bananas are too soft, but if you try it let me know how it goes!
Just had a thought!!! Could use very ripe banana/plantain that has been frozen (used them for smoothies) and blend them up. I like the idea of using coconut oil on hands to separate the mixture and then possibly dry fry them……
Hi,
bananas don’t have to be cooked but plantains do, both green and yellow HAVE to be cooked.
Just curious. I see that there are two 4 star reviews but both the people who did this Didn’t say anything about trying the recipe. Is that true or am I missing something?
I tried this recipe with ripe plantains and the result was very different, it wasn’t like a dough but more like a pancake, thicker, creamier and sweeter. I really loved it!
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! 🙌
Lovely! Thanks for sharing, Erin. And next time would you mind leaving a rating? That really helps us out! xoxo
Whoops – I swore I clicked the 5-star rating when I posted my comment, but it didn’t show! Thanks, Dana!
Did you try this in your tortilla press? If so, did it stick and how did it turn out?
I can’t get Plantains here, Would it work with under ripe bananas? Lol
Totally have the same question about using bananas. If they are still quite green, would it work in the same way? From my understanding, American is the only country that eats bananas ripe. Other countries eat them and cook them like one would make potatoes. And that’s why I think there is a good possility of bananas working.
I honestly don’t think that would work because bananas are too soft, but if you try it let me know how it goes!
We have a full stalk of bananas about ready to come down and I will try this with the green bananas which we use instead of potatoes, etc. I’ll report results. Aloha!
Hi there. Would corn starch work instead of arrowroot or tapioca flor?
That should work! And if not gluten-free, all purpose flour.
Would oat flour work instead of tapioca? I somehow ended up with 2 unopened packages of oats in my house! Thank you :)
It will affect the flavor, but yes, that should work.
Thank you!! Can’t wait to try!
Can you use regular flour or corn starch instead of the tapioca?
Yes! That should work.
Hey Dana,
I live in Seattle, where can I find plantains here?
Recipe looks great!
I found mine at Whole Foods!
Okay, I’ve read the write up and the recipe and looked at the photo, but I’m confused. You slice they plantain *with* the peel on, then boil them *with* the peel on, then you peel them? I am missing the purpose off the peel being on, it why they need to be boiled in their peel. What am I not understanding? All your recipes are great, so I know there must be a reason.
I just finished cooking my plantains. Unless you use a knife, you can’t get the peels off when they’re raw. After they’re cooked, I could easily take the peel off with my fingers. I’m guessing that’s the reason?
Hi! The reason you boil it with the peel on is because it is easier to peel afterwards, it is difficult to do when the plantains are not ripe. Hope this helps, happy cooking!
Thanks! Couldn’t figure that out, but it makes sense.
Unripped plantains would be harder to peak. Once boiled the pile comes off easily.
Oops I had not seen that she had replied to you! :-)
Plantain was a staple in my house growing up. :-)
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 :)
Oh wow. I really feel these would be so great to make regularly!!
Thanks for the post. I hope I can have them. I tend to react to bananas, but maybe plantains will not harm me….maybe I will ask my very dear Filipino friend if I could taste one of her plantains to see (she always talks about plantains).
Genial! Recetas así de rápidas, saludables y bajo costo me fascinan! Probaré
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!
Yay! Thanks for sharing!
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. 😉
This is amazing! I wonder if this would work as pizza crust. I would give it a try this week!
pizza crust? great idea!!! have to try it!
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 :)
These look amazing!! do you think they would freeze well? maybe if I put parchment paper between each tortilla and then wrapped them in plastic?
Hi! Yes you can freeze them!
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!
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
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!!!
Can I leave out the salt?
Yep!
Hi, these are sooooo delicious, amazing recipe, thank you!
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
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.
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 am still struggling with the stickiness, but the ones I have been able to make are delicious. I will try them with guacamole.
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 love chips and guac so much and I am so excited to try this recipe!! I might have to try to squeeze it in sometime this weekend! Thanks so much for sharing, I have officially fallen in love with your blog!
xoxo -Amber
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!!
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!
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.
These are amazing and so simple and easy. Best paleo tortilla substitute that I have made!
Wow! Easy and delicious recipe! Thanks!
These tortillas are a game-changer!! My husband has a corn sensitivity and because of it we’ve had to cut out tortillas (SO sad). I can’t wait to try these. Thanks for sharing!
Sarah
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!
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!
Nice recipe. I am from originally from Venezuela and we have “Tostones” and “Patacones” which are made out of pressed unripe plantain. They are so delicious but thicker than this. I’ll try this recipe, I am very curious to know how they taste in a thin Tortilla.
Thanks for sharing : ) Love your site.
Cheers
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!
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 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
I made plantain tortillas and they are awesome I can eat fajitas again
Could I use potato starch instead of tapioca starch? Just curious!
Hi Hilary! That should work!