Plantain Tortillas 




Submitted by ellie7
These tortillas are a wheat-free and gluten-free alternative to storebought tortillas. These are a great for soft tacos.
Cal: 214 Fat: 18g Carbs: 8g Protein: 6g Fiber: 1g
More Nutrition...
More Nutrition...
Original recipe serves 2
Directions
Prep: 15 min | Cook: 15 min | Ready in: 30 min
- Preheat an oven to 350F (175C).
- Combine all ingredients in a food processor and blend until smooth.
- Line a large baking sheet (or two) with parchment paper.
- Pour enough batter onto the parchment to make a thin layer, about 5 or 6 inches in diameter, in a round tortilla shape, The batter will not expand when the tortilla is baking, so the shape made on the parchment paper will stay put.
- Repeat with the rest of the batter.
- Bake for 10 to 15 minutes or until the edges of the tortillas begin to brown.
- Remove from the oven, and allow to cool for a minute before peeling the tortillas from the parchment paper.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
10.7
--
2.8
2.9
28
62
11.5
3.1
Calories: 213.6
Total Sugars: 0.5g
Carb.: 8.3g
Fiber: 0.7g
Total Fats: 18.2g
Cholesterol: 186.1mg
Protein: 5.7g
Sodium: 74.9mg
*Data provided by USDA




PJ on 2016-08-01
This is now my go-to for tortillas and will no longer buy flour tortillas from the store. I was able to get 8 tortillas for soft tacos out of this recipe with a very large plantain.
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