3-Ingredient Plantain Tortillas

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Wood cutting board with homemade 3-Ingredient Plantain Tortillas covered with a towel to keep them warm

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!

Chopped green plantains ready to be made into plantain tortillas for grain-free tacos

Origins of Tortillas

It is believed that the first tortillas were made of corn and were created in Mesoamerica around 10,000 BC. They were a staple for Aztecs and Mayans and have since become a staple in Mexican cuisine and beyond!

In this recipe, we apply the concept of the tortilla to green plantains!

How to Make Plantain Tortillas

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.”

Boiling green plantains to make homemade grain-free vegan tortillas
Cooked green plantains and salt in a blender

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!

Using a pizza cutter to make round Plantain Tortillas

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.

Cooking a grain-free plantain tortilla in a cast-iron skillet

I hope you LOVE these plantain tortillas! They’re:

Easy to make
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!

Cutting board with grain-free Plantain Tortillas filled with Barbacoa Lentils and guacamole

3-Ingredient Plantain Tortillas

Amazing, 3-ingredient plantain tortillas! A delicious and simple grain-free option for Mexican-inspired dishes and more. Entirely vegan and both gluten- and grain-free.
Author Minimalist Baker
Homemade plantain tortillas wrapped in a linen on a cutting board
4.85 from 73 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10 (tortillas)
Course Side, Snack
Cuisine Gluten-Free, Grain-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 2 large green (unripe) plantains
  • 1 tsp sea salt
  • ~1/4 cup tapioca starch for rolling out (or sub gluten-free flour or arrowroot starch with varied results)
  • coconut oil or avocado oil (for cooking)


  • 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.



*If baking, bake on a parchment-lined baking sheet at 375 degrees F (190C) for 10-15 minutes or until dried out and slightly crisp on the edges, flipping once to ensure even baking. I also think if baked until very crispy, they would make a delicious tostada. Or, if sliced first and then baked, they would make a delicious chip (as long as they are rolled thin enough)! Alternatively, you can make plantain chips this way!
*Nutrition information is a rough estimate.
*Recipe heavily adapted from the talented DoYouEvenPaleo.

Nutrition (1 of 10 servings)

Serving: 1 tortillas Calories: 54 Carbohydrates: 14.1 g Protein: 0.5 g Fat: 0.1 g Saturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 189 mg Fiber: 0.9 g Sugar: 5.5 g

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  1. Lisa says

    Can green plantains be cut and scored in their skins and then frozen in their skins for future use? I ask because all my google searches say to peel the plantains before freezing and this recipe says to boil in their skins! What to do?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we’re not sure it would work to use frozen plantain in this recipe. We think it might end up slimy. Let us know if you try it though!

      • Lisa says

        I froze a cut & scored green plantain in its skin and boiled frozen for 15 minutes. It boiled up just fine! :) I used a small food processor and even found the dough less sticky than my first attempt when I used a fresh, more ripe plantain. I fried the tortillas up in a non-stick pan this time to avoid using oil and that worked great too!

  2. Sonia says

    These were messy and time consuming to make but so so delicious. Definitely worth making again and again. Thanks for your amazing recipes which never seem to disappoint.

  3. Esther says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Esther! Thanks so much for the lovely review and for sharing your tips! xo

  4. Katy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoy our recipes, Katy =) Thanks so much for your kind words and lovely review! xo

  5. DV says

    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!

  6. Rita Kumar says

    Absolutely amazing recipe!!!

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

  7. Keri Ashkenazy says

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

  8. Celine says

    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 ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Celine! We would recommend making sure to use unripe plantains for best results!

  9. Amy says

    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?

  10. Heather Mac says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that was your experience, Heather! Did you make any modifications? We wonder whether the ripeness of the plantains may have varied from what we used?

  11. Nichola says

    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.

  12. Sara says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sue. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. LD says

    Would coconut flour work in substitute of the tapioca flour? I don’t believe tapioca is available where I live (Thailand). Thanks!

  14. Mai says

    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.

  15. Claudia says

    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.

  16. Asha says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Val, we haven’t used green banana flour and aren’t sure how it would work. If you do some experimenting, we would love to hear how it goes!

    • Nola Garavaglia-McGann says

      Hi, I was thinking of trying this too, as green plantain are hard to come by in my area. How did you get on?

    • Darren says

      I have used green banana flour for tortillas and honestly they’re not great. Very strong muddy flavour. Surprisingly though, green banana flour is quite good in muffins and waffles!

  17. Jyoti says

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

  18. Michelle says

    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!

  19. Christina says

    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.

  20. Emma says

    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.

  21. Rebecca Weber says

    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.

  22. Rachel Herrington says

    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.

  23. Melinda says

    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!

  24. Amy P says

    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!!

  25. Susan says

    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.

  26. Carrie says

    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.

  27. Isabella says

    Hey! :) Thank you for this great recipe! I just found ripe plantains and would like to do it with chickpea flour, would this work too?
    Thank you,

  28. Daisy says

    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!!

  29. Barbara Slegers-Hudson says

    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!

  30. Whitney B says

    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!! :)

  31. Rian says

    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.

  32. Natalie says

    My “dough “ was super super sticky. Do you think I boiled too long? Also I thought they had somewhat of a bitter taste but my daughter that is 3 gobbled then up. Did anyone else find them bitter or was it me? I’m curious about putting some flour in with the dough while blending to see if that helps bc I struggled to roll them. They stuck but when I added too much flour they cracked. Based on others reviews it seems I have done something wrong or just really stink at this lol.

  33. Kathleen says

    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.

  34. ilovetychy says

    I was very pleased to search out this net-site.I wished to thanks in your time for this wonderful learn!! I definitely enjoying each little bit of it and I have you bookmarked to check out new stuff you blog post.

  35. Sue Murray says

    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.

  36. Rita Mmm says

    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!

  37. Deanna McVay says

    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.

    • Amanda says

      ** I refrigerated some boiled plantains that I did not have time to blend and make into tortillas after doing a batch– Chilled, they didn’t pull together well. Wonder if reheating to boiled temp, then slightly cooling again would have helped, or not? – warmed a bit, but also attempted to make dessert empanadas — used too much clove/allspice.. with a touch of butter flavored Olive oil… didn’t quite turn out as desired– will have to play more and measure spices better. usually eyeballing doesn’t steer me too poorly.. in this case… I don’t recommend.

  38. Amanda says

    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!

  39. Becky B says

    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 :)

  40. Collett De says

    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.

  41. Beth says

    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?

  42. Barbara Z says

    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!

  43. Kathleen says

    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

  44. Nadine says

    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.

  45. Maru says

    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!

  46. Diana says

    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.

  47. Brigitte says

    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!

  48. christee fontanez says

    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!

  49. Sarah says

    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!


  50. Lori says

    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.

  51. Carol says

    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!

  52. Randi says

    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!!

  53. Amber says

    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

  54. Teri W says

    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.

  55. Sam Andaluz says

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

  56. Pamela says

    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.

  57. Aysha says

    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.

  58. Davina says

    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!

    • April says

      Why would you want to leave out the salt? anyone who is fearful of salt should read the book called the salt fix. I use unprocessed sea salt & Himalayan salt liberally everyday and have perfect blood pressure

  59. Sheri says

    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!!!

  60. Amy says

    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

  61. Kaitlyn says

    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!

  62. Megan says

    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?

  63. Inna says

    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 :)

  64. Angela H. says

    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. ?

  65. Rose says

    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!

  66. Victoria the Justice Pirate says

    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).

  67. Jimmy says

    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 :)

  68. Brian says

    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.

    • Peggy says

      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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

      • Dutchess says

        Oops I had not seen that she had replied to you! :-)
        Plantain was a staple in my house growing up. :-)

  69. Gina says

    Would oat flour work instead of tapioca? I somehow ended up with 2 unopened packages of oats in my house! Thank you :)

    • Kristy Tillman says

      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.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        I honestly don’t think that would work because bananas are too soft, but if you try it let me know how it goes!

    • Tracy E Mills says

      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!

  70. Erin says

    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! ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Erin. And next time would you mind leaving a rating? That really helps us out! xoxo

      • Erin says

        Whoops – I swore I clicked the 5-star rating when I posted my comment, but it didn’t show! Thanks, Dana!

  71. Pete Rogers says


    Instead of unripe plantain and then cooking it, could you just use very ripe and not cook it before blending?



    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I honestly don’t think that would work because bananas are too soft, but if you try it let me know how it goes!

      • Pete Rogers says

        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……

      • Ali says

        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?

        • Carrine says

          These tortillas far exceeded my expectations. I originally saw the recipe and thought “there is no way these are going to work…” BUT, I was dead wrong. My whole family loves them. We have made them multiple times and they come out great each time. This is a very simple, yet KILLER recipe! Thanks for sharing it!

    • Milena says

      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!

      • Aileen says

        I agree, I thought my plantains were still fairly green but I got the same results – more like a pancake and sweet. I would suggest only very green plantains be used if you want a tortilla. And make sure you roll them very thin.

  72. Kena Shah says

    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!