Plantain Tortillas

An excellent replacement for corn or wheat tortillas. These green plantain tortillas are packed with resistant starch - your gut bacteria will love them.

Ingredients

8 very green plantains 
Tapioca flour

Method

Cut the ends off the plantains and then cut the body of the plantain into 2-inch pieces, leave the skin on, 

Add the plantain to boiling water for 20 minutes - until the skins turn brown and start to peel off easily.

Drain the plantains. Once cool enough to handle, peel the skin off.

Add the skinless plantains to a large bowl and start mashing. You can use a potato masher or food processor (we highly recommend a high power food processor like a Vitamix or a Blendtec to avoid burning out the motor).

You’ll know the mixture is good when you can form it easily into small balls or one large ball of smooth dough.

Add tapioca flour to dry out the dough - add sufficient so that the dough isn’t sticky. Roll the dough into balls.

Press each ball between two sheets of plastic (like an opened up ziplock bag) on a tortilla press or between two plates or just roll it out with a rolling pin on plastic.

To cook: heat a non-stick pan over a medium heat. Heat each tortilla for about 2 to 3 minutes on the first side until lightly browned, carefully flip and heat the other side.

Store refrigerated in a clean cloth towel.

The tortillas freeze and reheat very well. The options of fillings are endless.Tacos al pastor, shrimp with pesto, avocado with salt, leftovers, breakfast tacos with smoked salmon avocado and cherry tomato.

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This is one of the dishes served on our Rēset programs as part of our anti-inflammatory buffet which is gluten free, dairy free and contains no refined seed oils, corn or soy (except for traditionally fermented Tamari sauce) on our Rēset Programs. Read more about our Food Principals.