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Plantain Tortillas

August 17, 2013 by zenbelly 179 Comments

Long story short, these plantain tortillas were pretty much an accident, due to the ripeness of the plantains I had: Green plantains are great for making chips or tostones, and ripe plantains are great for mashed plantains or used for baking. The ones I had were yellow; not quite ripe, not quite green. But it turns out they were perfect for thisย accident invention: Plantain tortillas!

plantain tortillas

When I decided to make fajitas with the grassfed flat iron I got at the farmers market this week, I knew I wanted to give it a coffee rub and grill it, but I wasn’t sure about the wrapper. Classic paleo problem, right?

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Lettuce leaves are always a good option, but let’s face it: They’re not a tortilla. Jicama is one of my favorites, but a bit of a mess with juicy fillings; better as a crispy taco shell than a stand-in for a flour tortilla. Cauliflower tortillas are delicious, and what I planned to go with on this occasion, until I got to the store and saw the yellow plantains.

I wasn’t sure how they’d hold up; I wanted a tortilla that folded without breaking and was sturdy enough to hold the hearty fajita fillings. But I also wanted them to be soft like a homemade corn or flour tortilla. The result?

Perfection!

paleo plantain tortillas

The process is a little bit messy, but extremely simple:

Everything gets pureed in the food processor and then baked in the oven.

The tortilla batter is dropped onto a baking sheet, about 2 tablespoons each.

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A ladle is used to spread out the batter about half way.

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Once they’re about half the size they need to be, wet fingers are used to get them as thin as possible

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Like this:

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Four will fit on a standard baking sheet, so you may have to cook them in batches. They reheat well, so making ahead is a good option!

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Need some more tutelage? Check out this video!

 

 

video made by Jesse Kane / American Made Films

There are two types of plantains I’ve seen regularly in stores:
The more common are the larger ones, that look like bananas,   and there are also shorter, fatter ones that are somewhat triangular.  I tried this recipe with both, using 3 of the larger, more common kind, and 4 of the shorter, fatter ones.

The recipe worked great both times. Since it’s not a baked good, and the starch in the plantains are a good part of what makes plantain tortillas work, the measurement doesn’t need to be 100% exact.  

I’m guessing that the color of the plantain does have a lot to do with the outcome, though; green will not puree smoothly when raw, and if it’s gotten more brown than yellow, it will likely turn the tortilla quite sweet.

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Once they’re all cooked, these plantain tortillas can be grilled or slightly charred on a gas flame. Or just eaten as-is! They were perfect for our fajita spread, and I have a feeling will become a part of our regular rotation. If I was packing kids’ lunches, these would definitely be making an appearance!

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Plantain Tortillas

paleo plantain tortillas
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5 from 3 reviews

  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 tortillas
  • Category: breads and wraps

Ingredients

  • 3 large or 4 small yellow plantains, (about 2–2.5 pounds before peeling *)
  • 1/3 cup egg whites, (about 2 eggs worth)
  • 3 tablespoons lard or coconut oil, (melted (I highly recommend lard if you have it!))
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350ยบF.
  2. Peel and chop your plantains and place in a food processor.
  3. Puree until somewhat pureed, and then add the melted lard, egg whites, salt and lime juice. Puree until smooth.
  4. Drop about 2 tablespoons at a time onto a baking sheet lined with a lightly greased sheet of parchment paper, 4 per standard baking sheet (spaced as shown above)
  5. Smooth into a circle with the bottom of a ladle, getting as thin as possible, switching to wet fingers once the ladle stops being efficient.
  6. Bake for 15 minutes, until dry to the touch, and just starting to brown on the edges.

Notes

These tortillas store, freeze, and reheat beautifully. Reheat them over a gas flame for 20 seconds on each side, turning as needed, or in the oven or on a grill.ย 

Did you make this recipe?

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Filed Under: Dinner, Essentials, Lunch, potluck, savory breads, TACOS, Vegetarian Tagged With: glutenfree fajitas, glutenfree tortillas, glutenfree wraps, paleo fajitas, paleo mexican, paleo tortillas, paleo tortillas recipe, paleo wraps, plantain tortillas, yellow plantain recipe

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Comments

  1. Catgross says

    August 17, 2013 at 9:26 pm

    Do you think it would work with just regular bananas. Or do you need the starch that’s in Plantation bananas?

    Reply
    • zenbellyblog says

      August 18, 2013 at 9:55 am

      Definitely need plantains. Bananas won’t hold up the way plantains do. I’m guessing they’d just turn to mush if you baked them this way…

      Reply
      • Catgross says

        August 18, 2013 at 3:44 pm

        Ah, that sad that regular bananas won’t work. The starch in Plantation are just too much, but that’s probably why the recipe works. ๐Ÿ™

      • Cristina says

        August 29, 2014 at 10:41 am

        Is this recipe in your book? ๐Ÿ™‚

      • zenbellyblog says

        August 29, 2014 at 11:47 am

        Yup! About 10 or 12 of my most popular recipes from the blog made it in there!

      • Orlando Satchell says

        November 17, 2014 at 11:02 pm

        nice idea ,i have be doing it for while in Saint Lucia , in your photo ,you have family mamber of the banan , which is call macbo ,its like a plantain but dose not get as sweet when ripe, the main part of the family is banana ,plantain and macbo , i am sure they many various around the world

    • Celebrine says

      January 22, 2014 at 12:49 pm

      I’ve been making pancakes lately using just bananas and eggs. The texture is very much like a crepe but they do have a tendency to crack when you fold them. If you don’t mind that, I’d think you could use banana instead of plantain in these and get similar results.
      A sprinkle of arrowroot might help, but I haven’t played around with that.

      Reply
  2. Meg says

    August 18, 2013 at 8:49 am

    Yes! Taco nights are fun again! I will definitely make these, thanks for the recipe!

    Reply
  3. grassfedgirl says

    August 18, 2013 at 10:09 am

    looks amazeballs! Way to go!

    Reply
  4. Michelle Scott says

    August 18, 2013 at 10:22 am

    I am in awe!!! The one thing I’ve missed is something to make wraps/tacos in… I am soooo making these!!! I bow to your cooking creativeness!

    Reply
  5. Alexandra Jabr says

    August 18, 2013 at 10:22 am

    Fantastic! Do they taste sweet at all?

    Reply
    • zenbellyblog says

      August 18, 2013 at 3:57 pm

      They’re a tiny bit sweet, but not overpoweringly at all. I made them once with lard and once with coconut oil, and the lard version was definitely less sweet than the coconut oil.

      Reply
      • Tammy says

        August 20, 2013 at 12:39 am

        Do you think clarified butter would work?

      • zenbellyblog says

        August 20, 2013 at 9:41 am

        Probably! I have made them with coconut oil and lard; both worked well. The difference I noticed was really just in the flavor, so I think any kind of fat would work great. Let me know how they turn out if you try it!

  6. primalporvida says

    August 18, 2013 at 11:42 am

    I can’t wait to try these out. My wedding is coming up and i would love to have these as a tortilla option for myself and some of our paleo guests:)

    Reply
  7. Kim says

    August 18, 2013 at 7:13 pm

    Any chance you could measure the volume of mashed plantain? Or weigh it on a kitchen scale? just saying that leaving the amount of plantain to your and my estimate of ‘large’ or ‘small’ leaves a lot of wiggle room… ๐Ÿ™‚

    Reply
    • zenbellyblog says

      August 18, 2013 at 8:09 pm

      I did just that with my banana bread recipe, for that very reason. But I didn’t mash these before I pureed them in the food processor, so didn’t get a good cup measurement. I would estimate weight to be about 1.5 pounds. I used the plantains (4 small) pictured above one time, and 3 large plantains the other, and they came out exactly the same.

      Reply
      • MrsPistachio says

        February 24, 2014 at 9:30 pm

        I used two large plantains that came to over a pound with skins. The recipe came out great though I did make them a little thick, I think. I found out about this recipe from the latest Paleo magazine. The instructions are good and so is the flavor. I used some rendered fat from pork. I thought mine had enough black in the skin but they were really firm so I was nervous that they wouldn’t turn out right. I’m going to try to riff off of this with some herbs and such.

  8. Sheryl Peters says

    August 18, 2013 at 8:24 pm

    I love all your recipes! I made these tonight for our soft tacos, and they turned out great!! I appreciate having a nut free paleo tortilla!! Thank-you thank-you!!!

    Reply
    • zenbellyblog says

      August 19, 2013 at 11:07 pm

      Thanks Sheryl! I’m so glad you loved them!

      Reply
  9. The Saffron Girl says

    August 19, 2013 at 5:22 am

    Wow! these are genius!! Love them and will definitely try this! Thank you for sharing.

    Reply
  10. C.M. Cole says

    August 19, 2013 at 6:18 am

    1. Could another starchy veg (like say cassava/taro) work?
    2. Could you give grams/weight for ingredients (3 small is not a very exact measure, and my impression of small or medium may be different than yours)

    Reply
    • zenbellyblog says

      August 19, 2013 at 10:46 am

      I have no idea how another starchy vegetable would work, I’ve only tried plantains. Let me know if you try it!
      I’m guessing about 1.5 pounds. I used the plantains (4 small) pictured above one time, and 3 large plantains the other, and they came out exactly the same.

      Reply
    • zenbellyblog says

      August 19, 2013 at 11:00 am

      Actually, let’s go with 2-2.5 pounds. I’ll make the edits in the post. ๐Ÿ™‚

      Reply
  11. katie teresi says

    August 20, 2013 at 11:15 am

    that is pretty genius!

    Reply
  12. joy says

    August 20, 2013 at 12:37 pm

    Hi, we have weekly taco night at my house and I am so excited to try the plantain tortillas. I LOVE anything that involves a palntain! I do have a question, if I was to make these a day or two before I eat them, how do I store them, the fridge or dry? and will they even last a few days, or should I just plan on eating them right after I make them? Thanks for the recipe!

    Reply
    • zenbellyblog says

      August 20, 2013 at 5:32 pm

      I hope these are a great addition to your taco night! They store beautifully; just put them in either a ziploc bag or in an airtight container, and store them in the fridge. I actually just ate the last two from a batch I made 4 days ago, and they were still really good. You can reheat them by steaming, grilling, over a gas burner, in the oven, or in a pan. I’ve done almost all of these options to reheat them, and they all work great!

      Reply
  13. Andrea @Pencils and Pancakes says

    August 21, 2013 at 8:58 am

    Could you cut the recipe in half?

    Reply
    • zenbellyblog says

      August 21, 2013 at 10:30 am

      I don’t see why not! Just go with about a pound of plantains and cut the rest in half.

      Reply
  14. Susy says

    August 21, 2013 at 1:48 pm

    Hi there, what would happen if i used the whole egg?

    Reply
    • zenbellyblog says

      August 21, 2013 at 7:40 pm

      They’d be more…. eggy? ๐Ÿ™‚ I honestly can’t say for sure without trying it. I didn’t leave out the yolk because I avoid them (I know they’re the healthiest part), but for taste / texture purposes. They should still work though, but the end result will be a bit different, I’m guessing.

      Reply
      • Susy says

        August 21, 2013 at 10:13 pm

        Thank you for the reply. My sister made them this evening, with the whole egg and from what I could tell, they turned out great ๐Ÿ™‚ so she loved your recipe. I’ll have to try next!

  15. Aimee says

    August 22, 2013 at 10:49 am

    This would be great to make at the same time as mayo or chocolate pudding so I can use the whites and yolks both right away ๐Ÿ™‚ I love my tacos with fried tortillas. Do you think these would be good fried or just weird?

    Reply
    • zenbellyblog says

      August 22, 2013 at 8:12 pm

      For sure! I always feel pressured to make something with the yolks when I only use the whites. Good to go in with a plan ๐Ÿ™‚ As for frying: I definitely thought about how they’d turn out, but haven’t tried it yet. If it works, they’ll be GOOD. Please let me know how it goes it you try it before I do!

      Reply
      • MrsPistachio says

        February 25, 2014 at 1:59 pm

        I save my egg whites (use the yokes for some other baking recipes) in the fridge for just such an occasion. Now I have a great way to move the egg whites out of the fridge. ๐Ÿ˜€ Thanks. These are nice and firm and don’t tear like lettuce leaves do.

  16. Sophie says

    August 23, 2013 at 11:43 am

    Your recipe worked beautifully! It’s a keeper!

    Reply
  17. Abby says

    August 23, 2013 at 7:02 pm

    I love plantains, and these look delicious! Do you think this recipe could also work with pre-cooked sweet potatoes?

    Reply
    • zenbellyblog says

      August 24, 2013 at 9:17 am

      Maybe! I think a lot of what makes this recipe work is the starchiness of the plantains. So if sweet potatoes have a similar starchiness, they should work. Not sure if they’ll wind up with the same elastic quality as when plantains are used, though. LEt me know how they turn out if you try!

      Reply
  18. Haley Stene says

    August 28, 2013 at 7:58 pm

    I made them with plantains that sadly turned brown before I used them. They are indeed much sweeter than I would expect the yellow plantains to have turned out. But they aren’t bad at all. It was a nice accent to my shredded beef tacos. ๐Ÿ™‚

    Reply
    • zenbellyblog says

      August 30, 2013 at 9:19 pm

      Yes, ripe vs yellow makes a big difference… I made them with pretty ripe plantains and they were a bit banana tasting. Glad they still worked, though!

      Reply
  19. Naked Paleo (@MyPaleoLife) says

    August 31, 2013 at 6:47 pm

    Awesome!! I do something similar for Tamales. I didn’t have enough plantain so used a banana and some plantain flour I have which worked out well. Do not use banana unless you want them to taste like banana bread lol

    http://instagram.com/p/dsuGa0AZ43/

    Reply
  20. Jen says

    September 2, 2013 at 2:22 pm

    My husband asked me three times why I was so happy last night. He said the goofy grin and contented sighs were too much. I had to keep telling him how happy I was to have finally found a paleo tortilla that holds together and keeps well. You have changed my life! True story.

    Reply
    • zenbellyblog says

      September 2, 2013 at 8:05 pm

      Oh my goodness Jen, this comment made me so happy, and maybe even tear up a little. Thanks so much!

      Reply
  21. Milliann Johnson says

    September 5, 2013 at 8:10 pm

    great recipe i used two huge yellow plantains the rest per ur recipe for soft tacos, they were realllllllllly good, held together…& i believe the flavor was better than a flour tortilla………thx

    Reply
  22. Nichole says

    September 13, 2013 at 1:18 pm

    Wonder if flax eggs would work in place of the egg whites? My son has an egg allergy. Otherwise though, these look great. Love plantains!

    Reply
    • Rawria says

      October 2, 2013 at 8:21 pm

      Did you try them with flax eggs yet ? My daughter also has an egg allergy and I was wondering if this would work. ๐Ÿ™‚

      Reply
      • Nichole says

        October 6, 2013 at 3:25 pm

        I haven’t yet, but I probably will this week. Have you tried it yet?

      • Nichole says

        October 8, 2013 at 5:38 pm

        I don’t know how these turn out with real eggs, but they turn out great with flax eggs. Go for it!

      • zenbellyblog says

        October 8, 2013 at 7:17 pm

        Awesome! Thanks so much for trying that out. Lots of people are going to be VERY excited to hear this.

      • Rawria says

        November 5, 2013 at 10:32 am

        Thank you Nichole!!

    • Ann says

      January 5, 2014 at 12:49 pm

      Hi – how many flax eggs did you use? 1 or 2 TBS and how much water? Thanks – can’t wait to try these!

      Reply
      • Nichole says

        January 5, 2014 at 5:09 pm

        The ratio for a flax egg is 1 T flax to 3 T water. I mixed them up in a big liquid measure and poured off the little bit of excess to ensure I had the 1/3 Cup called for.

    • Jen says

      July 2, 2014 at 3:53 pm

      Made these with 1 1/2 tablespoon ground chia and 3 1/2 tablespoon plus on teaspoon warm water. I also used olive oil and applecider vinagar and they turned out great! i also made it following the recipe and it is great either way.

      Reply
  23. Amy Fox says

    September 15, 2013 at 10:51 am

    I made these last night and they were great! Texture was incredible! My plantains were really ripe so they came out pretty sweet, but ended up being a really good compliment to the Kalua pork I served them with. Even the gluten eaters in the group proclaimed them better than the corn & flour tortillas also on offer!!!

    Reply
  24. clintncindy says

    September 17, 2013 at 9:48 am

    I don’t have an oven. Just curious if anyone has made these in a pan on the stove. Do you think it would work?

    Reply
    • zenbellyblog says

      September 17, 2013 at 8:55 pm

      I’m fairly certain they would stick to a pan… I don’t often recommend using non-stick, but that might be what you need for these! I’d try a half recipe to test it, so you don’t waste too many ingredients if it doesn’t work out. Please report back if you do try it! I’d love to know how it works.

      Reply
    • Larry says

      January 29, 2015 at 3:19 pm

      Lay a piece of parchemnt paper down in the pan and then cook them on the parchment paper. That will keep them from sticking.

      Reply
  25. Dillon Ross (@burlapdesign) says

    September 22, 2013 at 7:32 pm

    Have done this about 3 times now and the kids usually finish it before the rest of us can get to this. Made a bigger batch today and took on our outing and it was great. Thanks for this.

    Reply
  26. Theresa Diaz Gray says

    October 1, 2013 at 3:31 pm

    It looks like you use ripe plantains but not overripe ones in your photo, but you say something about mushy in the recipe. How ripe are they? Yellow but no black spots? I have been looking for a tortilla substitute to serve guests, these will work well.

    I’m a big fan of plantains, I buy them green and use them for tostones, also called patacones or aplastados depending on where in Latin America you are from. When I was in Panama, they made big patacones and served them with cheese or other toppings as and appetizer.

    You can sub them for potatoes in stews too. As they get riper they go into fufu which is similar to Puerto Rican mofungo. Ot I bake them. When they get really ripe then they are sliced into rounds, fried and served as maduros.

    Here you can buy them on the street as either chips or fried as a dessert served with cream on top.

    Reply
    • zenbellyblog says

      October 1, 2013 at 9:02 pm

      You’ll get the best results if you use yellow plantains with no brown spots. The tortillas will still work if the plantains are a bit riper, but will be sweeter. I love plantains, too! There’s a Puerto Rican place I love that serves tostones with melted cheese, avocado, and a perfect slice of tomato. One of my favorite things! It sounds like you’ve got a great plantain repertoire. I’ll have to use them in a stew instead of potato next time I make one. Thanks, Theresa!

      Reply
  27. Katherine says

    October 6, 2013 at 5:24 pm

    These were a total winner. I’d never worked with plantains before, and was making carnitas for the first time this weekend, so thought I’d pair them together. It was fantastic, and just made me so happy to have something to capture the goodness vs. just making it into a salad/plate! Thank you!

    Reply
  28. Kristine says

    October 7, 2013 at 4:42 pm

    Made these bad boys tonight. Will be making them again. Next time I will be bolder about thinning them out. I only got 10 and they were on the thick side.

    Thanks for another great idea!

    Reply
    • Maura says

      March 23, 2015 at 10:51 am

      That’s funny Kristine – I was thinking the opposite. I think I made mine a little too thin because I was worried they’d be fluffy. But I ended up using 2 together like you sometimes see with fresh tortillas, and it worked like a charm.

      Reply
  29. paleohuntress says

    October 9, 2013 at 3:26 pm

    My husband is Latino and grew up eating green plantains in place of potatoes. (Tostones!) Anyway, it’s my understanding that when green, the starch in plantains is mostly the resistant variety, so very little impact on BG. I’m not into the idea of a sweet wrap, but I’d love to try one from a green plantain instead. Thoughts?

    Reply
    • zenbellyblog says

      October 9, 2013 at 5:25 pm

      I try to use plantains that are just yellow, barely. They just have a tiny bit of sweetness, but not much. You could probably make them with green plantains, as long as they could be pureed. Let me know if you try it!

      Reply
      • Martin says

        April 30, 2014 at 2:27 pm

        When I make fufu I boil the green plantain to make it soft enough to pound. The boiling should work here too and the green ones are of course less sweet.

  30. Katy D says

    October 14, 2013 at 4:06 pm

    For all who were wondering-I tried them with sweet potatoes!!

    Close, very close, and delicious, but no tortilla. they will roll but will not withstand food on top of them without crumbling. Sweet potatoes need a little more help (and I even tried adding a friendly 1/2 tsp of guar gum).

    Moral of this story: Stick to Plantains! I will next time ๐Ÿ™‚

    Reply
  31. Cait C says

    October 19, 2013 at 5:56 pm

    Oh man…these are freaking AMAZING!! Mine are a bit more yellow and slightly sweet, but still delicious. Even the picky, no-paleo hubby gave his seal of approval!! Thank you!!

    Reply
    • zenbellyblog says

      October 20, 2013 at 3:05 pm

      Awesome! Glad you loved them!

      Reply
  32. jessica says

    October 20, 2013 at 10:04 am

    I used the whole egg and didn’t flatten as much and they made good pancakes.

    Reply
  33. Ellen Christian (@scentednights) says

    October 27, 2013 at 5:52 am

    This is a great idea. I have been searching for a tortilla alternative.

    Reply
  34. M Viquez says

    October 28, 2013 at 7:57 pm

    These were amazing tonight! The whole family loved them. Perfect finger food for my 1 year old too!

    Reply
  35. Matt says

    October 31, 2013 at 6:21 am

    Ugh. I guess I’m the only person who failed at this recipe. Tried them last night, and despite using copious amount of coconut oil cooking spray on the wax, I couldn’t separate the plantillas from the wax paper. Will give them another shot at some point, because what I scraped off was tasty. But that was frustrating.

    Reply
    • NicholeK says

      October 31, 2013 at 9:57 am

      Try parchment paper instead. It’s different from wax paper, which melts and bonds to the food when heated.

      Reply
    • zenbellyblog says

      October 31, 2013 at 10:09 am

      Yeah, wax paper is probably the problem here… Like Nichole said, it melts, which is probably why your tortillas stuck. Sorry it didn’t work out, but definitely try them with parchment paper next time!

      Reply
      • Maura says

        March 23, 2015 at 10:52 am

        I used a silpat and a fish spatula and was able to get them all up easily – to me Silpats pay for themselves in just one use!

  36. Mara Martinez says

    November 3, 2013 at 2:16 pm

    Oh my. Can I just say I’m addicted? I have done these twice and every time I eat them all by myself. I’m a tortilla lover, backed by my latin background, and these are just amazing. Thank you for this recipe.

    Reply
    • zenbellyblog says

      November 3, 2013 at 8:34 pm

      Thanks Mara! I’m so glad you can have tortillas in your life again ๐Ÿ™‚

      Reply
  37. jag says

    November 4, 2013 at 10:44 pm

    It worked!!!! I didn’t want to get my hopes up, even after reading all the comments but these are absolutely like having what I remember = GAME CHANGER. My fiancee is so excited & Mexican father said they remind him off how homemade corn tortillas use to taste!
    My notes: used bacon grease instead of lard & worked wonderfully. Don’t forget to lightly grease the parchment paper with each batch ๐Ÿ™‚ make enough cause these puppies go quick. Fast & easy to make again but will most likely double my next batch to freeze extras.
    So many ideas- savory & sweet now swimming through my imagination/taste buds. Thank you

    Reply
  38. vin says

    November 5, 2013 at 5:16 pm

    ever consider just buying plantain flour to make these?

    Reply
    • zenbellyblog says

      November 5, 2013 at 9:54 pm

      That’s funny, I actually have a bunch! I didn’t think of using it here, though. It would be a whole new recipe, but would be worth experimenting with!

      Reply
      • Vinny says

        November 6, 2013 at 6:41 am

        cool… there are some recipes online that look like they could use some tweaking..

  39. Jordan says

    November 10, 2013 at 9:15 am

    made these, and they were the bomb!

    Reply
  40. Jessica Kim says

    November 18, 2013 at 3:53 pm

    So I just made these for dinner and they’re a gift from the foodie god!! I just started the paleo lifestyle a month ago and have been searching for a tortilla that’s paleo approved. I’ve tried the cauliflower and sweet potato but wasn’t big on the way they formed. These are perfect and they’re quenching my tortiwrap ( tortilla + wrap lol! ) fix!

    Side note: my first batch on these stuck to my parchment paper do you think it’s because I went too thin?

    Reply
    • zenbellyblog says

      November 21, 2013 at 7:40 pm

      So glad you love them! The sticking could have been b/c they were too thin, or possibly the parchment needed a bit more oil. I find each batch varies a bit, depending on the starchiness of the particular batch of plantains… I’ve had some difficult first batches too, like pancakes ๐Ÿ™‚

      Reply
  41. Anna Przychodzki says

    December 5, 2013 at 3:33 pm

    These are excellent. They really fill a void in my diet and I make them regularly now. Thank you SO much for sharing this recipe! You are very generous.

    Reply
  42. Sheryl says

    December 7, 2013 at 11:40 am

    I love these! As an endurance athlete I rely on yams but these take things to a different level for me. Thank you so much!

    Reply
  43. Jemena says

    December 16, 2013 at 7:04 pm

    Hooray! I JUST made these, haven’t taken a bite yet, waiting for the hubby to get home from the store with the rest of the taco fixins. ๐Ÿ™‚

    1 comment and 1 question:

    #1 – on my 2nd batch I used a wet rubber spatula to smear out the batter (the little kind that fits into small-mouth jars) and it worked AMAZINGLY.

    #2 – have you (or any other commenters) ever tried making them bigger?
    (Sorry, both of these may have been addressed already, I didn’t read through all the comments.

    Yea! He’s home! Time to try them!!

    Reply
    • zenbellyblog says

      December 17, 2013 at 9:54 am

      Hooray! How’d they come out?

      1: Wet rubber spatula: GREAT idea! I’ll have to try that.
      2: I HAVE made them bigger, and made super burritos out of them! Amazing. We wrapped them in foil and everything, and my native SF burrito loving boyfriend was in heaven, and he’s picky about that type of thing. I’ve also made them medium and used them for breakfast burritos. Also amazing. They’re really versatile!

      Reply
      • Jemena says

        January 2, 2014 at 10:17 am

        Awesome – glad to know they still turn out good when big! They were a delicious new alternative to lettuce wraps! Thank you so much for posting this!

      • Kate says

        January 27, 2014 at 4:23 pm

        I am glad I kept reading. I’m cool with my lettuce wrap tacos, but I seriously crave the occasional wrap/burrito. ๐Ÿ™‚

        Whaddya say, double up the portion for each tortilla to make a burrito wrap size?

        I’m pumped to try these sometime!

      • zenbellyblog says

        January 28, 2014 at 10:55 am

        oh my gosh, I have totally made these huge and made then super burritos. They were amazing. My native San Franciscan burrito loving fiancรฉ was even blown away. Definitely try it! I still have to post my recipe for refried squash…

      • Kate says

        January 30, 2014 at 7:28 pm

        Omgosh, refried squash sounds AMAZING. Please share!!
        Beans are the one part of my tacos I have trouble sacrificing most, even more than cheese.

  44. Kimm says

    January 7, 2014 at 4:57 pm

    I have been dying to try this recipe and finally did today…. I was so disappointed when they stuck to the paper! I couldn’t for the life of me get one to come out whole. If I lightly grease then it’s a nightmare to get them to spread. .. help?

    Reply
    • zenbellyblog says

      January 7, 2014 at 7:11 pm

      The parchment needs to be greased! It’s sort of messy, but if you use a rubber spatula and oiled hands, you should be able to get them to spread them thin enough. I’m SO sorry it didn’t work out for you! I know how disappointing that is. ๐Ÿ™

      Reply
      • kimm says

        January 7, 2014 at 7:15 pm

        I tried them on a silicone cake pan liner I had and they came out great! I’m going to try these with lime/cilantro tomorrow. Yay! Thanks so much!

    • Jemena says

      January 7, 2014 at 11:20 pm

      Weird – I didn’t grease my parchment paper at all and they didn’t stick in the slightest. I wonder what the difference was. Did you use coconut oil? Green plantains? Any deviations?

      Reply
      • kimm says

        January 7, 2014 at 11:37 pm

        No deviation, I used lard…

    • Jemena says

      January 7, 2014 at 11:31 pm

      Also, Kimm – you used PARCHMENT paper, right? (Not wax) Dumb question, I’m sure. They would definitely stick to waxed paper.

      Reply
      • Mikhail says

        January 22, 2014 at 7:11 pm

        Glad I’m reading this as mine are in the oven on wax paper. I’m new to this whole cooking thing. Well, sounds like test batch 1 will be stuck. At least I can taste them right?

    • zenbellyblog says

      January 8, 2014 at 8:19 am

      Glad the silicone liner worked! In regards to the parchment and greasing / not greasing: I’m willing to bet that there’s a bit of a variation in parchment papers… Some are likely to be more non-stick than others. I’m going to buy a few different kinds and check them out.

      Reply
  45. Hunts Brook Farm says

    January 12, 2014 at 6:48 pm

    I used 2 large plantains, 1 whole egg, lemon juice (didn’t have lime), and salt and these were absolutely, fantastic!! Genius. I am so happy about this recipe!!

    Reply
  46. Ann says

    January 16, 2014 at 6:21 pm

    I made these tonight, perfect!! I used 2 yellow and 1 green plantain and bacon flavored lard. I ate them with slow cooked pork shoulder with cilantro and lime and avocado. Delicious! I also used 2 flax eggs and they turned out great. I will use all green plantains for a more neutral flavor and the resistant starch.

    Reply
  47. Amanda says

    January 17, 2014 at 3:59 pm

    I have the actual flour, but not the ripe plantains. Any idea how much flour you would use?

    Reply
    • zenbellyblog says

      January 17, 2014 at 5:26 pm

      I have no idea, that makes it a whole new recipe!

      Reply
  48. Mikhail says

    January 22, 2014 at 7:09 pm

    So I’m trying this recipe, and I used 2 whole eggs (I think maybe I should have used only whites) and 3 relatively large Green Plantains. My puree came out rather thick and hard to spread, I’m curious if maybe I put too much or too little of something in it. I have 3 in the oven now as a test batch.

    Reply
  49. Melissa Hughes, Vitality Enthusiast says

    January 22, 2014 at 11:02 pm

    Unreal!!! Simple. Perfect. Thank you!

    Reply
  50. Tamie says

    January 26, 2014 at 11:52 am

    Can’t wait to try these. Has anyone tried making tortilla chips with them?

    Reply
  51. Megan Rose says

    January 27, 2014 at 8:29 pm

    Not having a tortilla or wrap of some kind has been a major obstacle to me going for paleo- I can’t thank you enough!!!

    Reply
  52. michael says

    January 28, 2014 at 12:18 am

    I learned about plantains in puerto rico this past summer, eating Mofongo and I love this, so now will try this…

    Reply
  53. AJ says

    January 30, 2014 at 6:55 pm

    I had to make these to go with our paleo chili because for some reason chili makes me want bread – any kind – corn bread, tortillas, white bread and butter doesn’t matter… first night I made them into tortillas but I don’t think I made them thin enough and cooked them long enough. My plantains also weren’t quite ripe enough but it worked (with a little water added to thin it out a touch). tonight when I had leftover chili I was in the mood for something crunchy and scoopable to go with. I made the tortillas (but I cooked them at 400 and flipped when the tops started to dry out, and then cut with a pizza cutter into chips and then put back on my pizza rack (open weave tray) and let them crisp up to chip state. They were quite good and held their own against the chili and really satisfied that urge for crunchy and bread. Thanks so much for posting this. i look forward to more of your recipes.

    Reply
    • zenbellyblog says

      January 30, 2014 at 7:49 pm

      Ooooh I’m glad they worked as chips! I wish it weren’t such a finicky recipe, but I really do think that the ripeness of the plantains has a lot to do with how well it works… And I hear you about the chili + bread combo… Something about it is so satisfying. Thanks for stopping by, AJ, and I hope you enjoy the recipes!

      Reply
  54. Victoria Sorrels says

    January 30, 2014 at 7:22 pm

    I made these this evening, but used 2 large green plantains, they worked great but A) were not anywhere near the color of yours, b)did not roll as tightly/as pliable as yours. Thinking it may have been the raw vs ripe plantain. Thoughts? THey were delicious nonetheless

    Reply
    • zenbellyblog says

      January 30, 2014 at 7:46 pm

      I think you’re spot on about the ripeness. Green, yellow and brown plantains all behave quite differently, more so than one might think. When they’re still green, they work better in crispy applications, like chips and tostones. They might not be starchy enough at that point to get that pliability that makes these tortillas work so well. I’m glad they were still tasty, and I hope they work better for you next time!

      Reply
  55. Jessie says

    February 1, 2014 at 5:59 pm

    Looking forward to trying these! A quick tip for those of you wondering what to do with the yolks: last time I had a yolk I didn’t want to waste (and I’d already made mayo), I just lightly fried it in butter and ate it. It was delicious, and I couldn’t believe I hadn’t thought of that solution sooner. ๐Ÿ™‚

    Reply
  56. Elaine Sharpe says

    February 2, 2014 at 10:29 am

    Would rendered duck fat work the same way as tallow/schmaltz/bacon fat?

    Reply
  57. Dennis says

    February 15, 2014 at 2:32 pm

    Just made these and they were awesome. Used the recipe exactly as written, but instead of baking, I pressed them between sheets of parchment in my old wooden tortilla press. I then put the whole assembly (parchment and pressed plantain) in a dry hot skillet and cooked it for about a minute. When flipped, the first piece of parchment came off easily. I flipped over again and removed the other piece of parchment.and finished the tortilla the way i used to when i made corn tortillas. Result? Perfectly thin pliable little rounds of tortilla goodness!!
    Thank you so much for the great recipe!

    Reply
  58. samuel holder says

    February 16, 2014 at 2:39 pm

    I was pretty skeptical about these, but wow was a I wrong! I actually found 3 larger fairly green plantains. They were very dry during the peeling process, but the tortillas turned out great. Very moveable. Have you ever tried doubling the size for a chipotle style burrito? I was also wondering if I could add more lime/salt to kill more of the plantain-ness?

    Thanks again, they were epic!

    Reply
    • Ryan says

      February 16, 2014 at 6:19 pm

      I have made these a few times now and add garlic powder, cumin and a dash if chipotle powder. Those seasonings help make them more savory by cutting a little bit of the sweeter plantain flavor. I have also added chopped jalepeno before too, worked very well.

      Reply
      • samuelholder says

        February 17, 2014 at 11:37 am

        Thanks Ryan, I’ll definitely check out chopped jalapeno and chipotle powder.

  59. Viola says

    February 28, 2014 at 8:24 pm

    I just made these and they were delicious! A local question: where in the Bay Area do you find the short, fat plantains? I much prefer them over the longer ones but I have never seen them here.

    Reply
    • zenbellyblog says

      March 3, 2014 at 5:46 pm

      There’s a random little market near me in the outer sunset on Taraval and 41st Ave that has them; if you’re not out this way, I think a lot of the little produce markets in the Mission have them! I don’t know which ones specifically, I just know I’ve seen them…

      Reply
  60. Jennifer says

    March 10, 2014 at 7:00 pm

    These were so amazing! I used a blender, since I don’t have a food processor. It came out a little chunky, but still held together. I just started a GAPS diet, so I made it with an egg substitute, which worked great. This is a game-changer for my restricted diet. I plan on making many and freezing them. Thanks for this delicious recipe!

    Reply
    • Viola says

      March 12, 2014 at 10:09 am

      Jennifer, what egg substitute did you use?

      Reply
    • zenbellyblog says

      March 16, 2014 at 9:11 am

      So glad you love them! They reheat beautifully, so making a large batch is a great idea.

      Reply
    • Magda says

      May 22, 2014 at 12:53 pm

      Jennifer, you might wnat to check on this but I don’t think plaintains are allowed on GAPS (too starchy).

      Reply
  61. Amy Ruddock says

    March 11, 2014 at 3:55 pm

    What if I used plantain flour instead of fresh plantains? Do you know about how much flour to put in? We saw it online and just had to get some

    Reply
    • zenbellyblog says

      March 12, 2014 at 3:42 pm

      It is on my list to figure out a recipe for these that uses plantain flour, but until then, I have no idea! It totally changes the recipe, so I wouldn’t know what to tell you… I’m guessing you’d need more liquid and fat for starters. Let me know if you experiment and come up with something good!

      Reply
  62. Wesley says

    March 15, 2014 at 4:29 pm

    Can you use whole eggs instead of egg whites?

    Reply
    • zenbellyblog says

      March 16, 2014 at 9:07 am

      You can. They might taste a bit more eggy with the whole egg, which is what I was trying to avoid. I didn’t leave out the yolks because I’m yolk-phobic, but for flavor purposes. I save the yolks for mayo!

      Reply
  63. Sarah L says

    March 21, 2014 at 11:14 am

    I made these last night and OMG, they were delish! My flour tortilla loving husband even approved. Thanks for a great recipe!

    Reply
    • zenbellyblog says

      March 22, 2014 at 9:24 pm

      So good to hear, thanks Sarah! ๐Ÿ™‚

      Reply
  64. Sade says

    April 5, 2014 at 6:07 pm

    Can you also use olive oil?

    Reply
    • zenbellyblog says

      April 7, 2014 at 8:11 pm

      Sure! Any oil / fat works.

      Reply
  65. yvette says

    May 4, 2014 at 8:30 pm

    Thanks for the recipe. How ripe were your plantains?

    The color leads me to believe they were fairly unripe?

    I made some using super ripe plantains that were about to turn and they were very yellow an sweet but still very good!

    Reply
    • zenbellyblog says

      May 5, 2014 at 1:06 pm

      Yellow plantains work perfectly for this recipe, so not super ripe, but not super green, either.

      Reply
  66. Gaby says

    May 12, 2014 at 9:58 am

    is the lime neccessary??

    Reply
    • zenbellyblog says

      May 12, 2014 at 12:01 pm

      I think it’s good for flavor purposes, but shouldn’t be necessary to the success of the recipe.

      Reply
  67. Kellie says

    June 19, 2014 at 5:15 pm

    Thank you soooooo much. I made these for the first time tonight and I love them!!! I used 3 large green plantain and I used ghee instead of lard or oil (because that is what I had), and then followed your instructions.

    I used parchment paper lightly oiled, and spread the mixture with a spoon, and then my wet fingers. On my first pan, I had them a little too thick. The second (larger) pan they turned out better. But the third pan – I used a bowl scraping spatula to get all of the plantain mixture out of the bowl – and that spatula was the TRICK to getting the tortillas very thin and very even!!!! The mixture didn’t stick to the spatula at all.

    I will definitely make these again – and I will probably add the cumin and garlic that Ryan suggested above (and more salt).

    I also extra fried one of them to make chips – I will try baking them longer next time because the fried ones were chewy!!!

    Double Thanks because I also used your trick for making guac not turn brown!!! I used the chips to eat the guac, and we will see what it looks like tomorrow morning!!

    Thank you thank you thank you!!!!!!!!

    Reply
  68. SB says

    June 20, 2014 at 7:28 am

    Made these last night w/ some of the short stubby plantains. Pretty tasty, a bit sweet though, maybe I’d like them better for a dessert (cream cheese wraps w/ fruit perhaps? I’ll report back… Unfortunately, they are a bit messy and time consuming to make, so this will be a special treat. Thanks for posting!

    Reply
  69. Beesting says

    July 2, 2014 at 6:53 pm

    This have given me hope! If you’re questioning if you should try this, just do it!! I’m Hispanic and I’ve always had some sort of tortilla or bread with my meals. Recently I’ve been eating almost entirely paleo. Tortillas are what I miss the most. Quick google search and couldn’t believe a paleo tortilla recipe existed!
    I used:
    3 large plantains two green & one ripe yellow with some brown.
    2 eggs one whole & one only egg whites
    3 tablespoons of ghee
    garlic salt
    Onion powder
    And pepper all to taste
    Came out perfectly baked they were not too sweet and I really couldn’t be happier, I’m totally motivated to keep going and stay strong! Thank you so much!
    In case anyone was wondering these hold together BETTER than corn or flour tortillas. My fajitas guacamole and salsa all stood in place and the tortilla didn’t break down!!

    Reply
  70. Beesting says

    July 3, 2014 at 6:19 am

    Just altered this recipe to make pancakes! 2 large ripe yellow and brown plantains one half a banana 2 whole eggs and 1 tablespoon of ghee! Blueberry and blackberry compote instead of syrup! In the pan and they look just like pancakes!!!(: yay!!! Delicious!

    Reply
  71. tiffany gallehugh says

    August 3, 2014 at 9:33 am

    Could you freeze these for later use? I would like to make alot and freeze.

    Reply
    • Jen says

      August 3, 2014 at 10:09 am

      I freeze them. They are not as good frozen, but they work out of necessity.

      Reply
  72. Renee says

    August 29, 2014 at 11:29 am

    I just made a huge batch of NomNom Paleo’s kalua pork to take on our camping trip to feed 35 people and these would have been perfect. I even saved the fat I skimmed off the juices which I have in the refrigerator waiting for a purpose. I think the fat just found its purpose, but will have to wait until we get back. My mouth is watering!

    Reply
    • zenbellyblog says

      August 29, 2014 at 11:46 am

      YES. Kalua pork and these tortillas are BFFs. ๐Ÿ™‚

      Reply
  73. Jennifer says

    October 1, 2014 at 10:37 am

    I’m new to your blog. I knew I had to try this recipe when I saw your pic of the blackened salmon tacos on ig. I’ve made them twice, and they are awesome!!!!! Thank you!!!!!! I’ve been eating salmon tacos for lunch for the past two weeks. Can’t stop! Won’t stop! I will say the recipe is very forgiving. The first time I made them i measured out 2 lbs of plantains, but then forgot to use one of them. But they turned out fine. I’m not very familiar with plantains, and I freaked out a little when I tasted the batter at how banana-y it tasted. So I added cumin, garlic and chipotle like another commenter said. Once you cook them, though, they have a very neutral flavor. It doesn’t scream plantain to me. And the texture! I love it. As long as you spread them evenly, they hold together awesomely.

    Normally, I stick to things that are naturally paleo. I don’t usually try to re-create things, like bread, crackers, tortillas, etc, For me they’re not worth the time, effort, and expense. But these?!? So easy! and for $3 worth of plantains. I’m happy to be eating fish tacos again! Life is good! Thank you!

    Reply
    • zenbellyblog says

      October 2, 2014 at 2:17 pm

      Welcome, Jennifer! I’m glad you’re here ๐Ÿ™‚ And I’m so glad you love the tortillas. Thanks for stopping by and leaving the sweet note!

      Reply
  74. Kerry says

    October 23, 2014 at 4:19 am

    can I freeze these?

    Reply
    • zenbellyblog says

      October 23, 2014 at 10:25 pm

      Yes! I’ve only refrigerated them personally, but I know others have frozen them with good results. They reheat really well; my favorite way is in a dry pan, or over a gas flame.

      Reply
  75. Natashalh says

    October 27, 2014 at 10:49 pm

    I am very excited to share these with my husband soon! He loves plantains and is a big fan of lard (he’s Cuban!), and he’s been begging for homemade tortillas ever since I made them a few months ago. Thanks for the recipe and I’m glad I found your blog recently!

    Reply
    • zenbellyblog says

      October 28, 2014 at 2:57 pm

      I hope your husband loves them! Let me know what you both think! Glad you found me! ๐Ÿ™‚

      Reply
  76. KarraLynn says

    January 22, 2015 at 7:04 am

    I made the batter for these a week or so ago, and couldn’t bake them right away. So I put the batter in the fridge overnight, and the next day scooped some out, used a wet spoon to shape/thin them and baked as directed. They were AMAZING. I went to make more last night, intending to bake them after mixing up the batter. I found it much more difficult to work with (I have the patience and attention span of a gnat) so I put the batter in the fridge to make tonight. Just a tip!

    Reply
    • zenbellyblog says

      January 22, 2015 at 10:40 am

      Interesting! That is very good to know! I’ll have to experiment that that. Thanks so much!

      Reply
  77. Maura says

    March 24, 2015 at 6:48 pm

    I totally agree with another commenter that these spread more easily when they’ve been in the fridge overnight. Also, I had the brilliant idea of using an offset spatula to spread my second batch and it was a dream. My fingers made the tortillas too inconsistent, but the spatula makes them perfectly even and flat. I’ve been using them as a wrap for shredded chicken, bacon, lettuce, tomato, and avocado mayo. It’s SO good!! Thank you!!

    Reply
    • zenbellyblog says

      March 29, 2015 at 3:41 pm

      Awesome! That is a great idea ๐Ÿ™‚ And those wraps sound amazing!

      Reply
  78. Lydia miller says

    March 31, 2015 at 4:08 pm

    I have my first three in the oven…however, I forgot to lightly grease the parchment paper. Ha!!

    Reply
  79. Lydia miller says

    March 31, 2015 at 4:37 pm

    Ok, turns out I didn’t need to grease the parchment paper, they didn’t stick ๐Ÿ™‚ however, I think they are too sweet for me. My plantains were yellow. They are good, just not for tacos in my opinion:)

    Reply
  80. Debbie Madison says

    April 23, 2015 at 5:44 pm

    Wow! I just made these for soft tacos for dinner tonight. Soooooo awesomely good! My husband, who hates plantains, loved them! I have your cookbook on my Kindle – LOVE the loaded banana bread!

    Reply
  81. Donna says

    July 13, 2015 at 9:48 am

    Sorry to be so dense here, but when you said two eggs worth, do you mean 2 whole eggs, or 2 eggs of just whites?? I really want to try. Not crazy about addition of egg as I’m allergic. One would be a little better for me. Can one be omitted by any chance?? Thanks for post. I’ve recently found that banana flour is a great option for baking and cooking. Haven’t found a tortilla recipe tho. I am interested in bread, tortillas , muffins and pancakes using a replacement for flour and NOT almond flour. Thanks again.

    Reply
    • zenbellyblog says

      July 13, 2015 at 11:51 am

      Just whites- you need a quarter cup of whites, and it will take about 2 eggs to get that amount. If you’re allergic to eggs, I’d recommend not eating them? I’m not sure if they can be omitted in this recipe, I haven’t tried it. They help with the texture, but you could try without and see how it works!

      Reply
      • nicholek says

        July 13, 2015 at 12:44 pm

        I routinely make this recipe without eggs, and it works beautifully. Just substitute flax eggs (1 tbsp ground flax +3 tbsp water= 1 egg) for the eggs/egg whites.

  82. Jessie says

    August 26, 2015 at 7:00 pm

    I made these yesterday for the first time. They were an epic win, and I felt like a kitchen goddess. In fact, it was such an ego boost that last night I dreamed Anthony Bourdain fell in love with me for my mad cooking skills.

    Reply
    • zenbellyblog says

      September 4, 2015 at 8:46 am

      OMG best dream ever! I’m totally jealous. But don’t think that’s happening in real life, because Bourdain is MINE ๐Ÿ˜‰

      Reply
  83. YV says

    February 16, 2016 at 9:42 am

    These are pretty amazing! I made a batch a few months ago and forgot about them in the freezer. Found them last night, defrosted for a few hours in the fridge and nuked for 40 seconds. They held up (folded in half for a soft shell taco to hold carnitas) and tasted great.

    Reply
    • zenbellyblog says

      February 17, 2016 at 10:49 am

      That’s so great! I love how well they freeze and reheat. Finding tortillas in your freezer- score! ๐Ÿ™‚

      Reply
  84. Olivia says

    March 23, 2016 at 3:47 pm

    Now that’s a unique recipe! How long would the tortillas last? A week in the fridge? Freezer? Or just leave it outside?

    Reply
    • zenbellyblog says

      March 23, 2016 at 6:35 pm

      They last for several days in the fridge, and months in the freezer. They reheat wonderfully, ideally over a gas flame or on a grill, or in the oven if those aren’t options.

      Reply
  85. BRENDA DUNN says

    June 5, 2016 at 7:32 am

    When I was in Hawaii I had taro tortillas. Do you have a recipe for this?

    Reply
    • zenbellyblog says

      June 5, 2016 at 7:40 pm

      I haven’t, but would love to figure them out!

      Reply
  86. pete says

    August 17, 2016 at 6:32 pm

    Sorry if this was answered already there’s a lot of comments and I may have missed it. Can these be made in a cast iron pan instead of the oven?

    Reply
    • zenbellyblog says

      August 24, 2016 at 2:33 pm

      I don’t see why not! You’d just to play with the temp to get them crispy and cooked through.

      Reply
  87. Chris says

    December 24, 2016 at 11:27 am

    This recipe, the first I read here, made me a subscriber! These sound like they’d be fabulous with pork and poultry, and they encourage me to try paleo much more than a cauliflower version!

    Reply
  88. jason zachman says

    July 30, 2018 at 5:05 pm

    Just got done eating tacos with these and they turned out great. I normally make my shells with green plantains boiled then rolled out and cooked on stove top. But my plantain got to ripe for that so I thought I would try this. I used one plantain and did not measure out the egg maybe used 75% of one egg white and I did not use salt or lime. I was able to take these out of the oven after they set up and roll them out a bit. I think I will make these with greener plantains next because I think I will like them even more that way and they are easier than my other shell recipes.

    Reply
  89. Charlotte Rhoads says

    May 5, 2019 at 2:52 pm

    Great recipe! The tortillas turned out great and I didnโ€™t have any significant problems spreading them out..Really, really happy with the Reich. Will stuff them with roasted shrimp tonight. Thank you!

    Reply
    • zenbelly says

      May 6, 2019 at 9:04 am

      Thanks, Charlotte! I’m so glad you loved them!

      Reply
  90. Nakia L Alfter-Maxey says

    May 25, 2019 at 11:31 pm

    These tortila’s look good. Am on the hunts for some recipes; Just coming into a more similar to paleo (after the whole30) way of eating. Can these be made any bigger and still hold together, do you think? Thanks >^..^<

    Reply
    • zenbelly says

      May 28, 2019 at 10:57 am

      Yup! They can be made as big as you want. I’ve made them into large shells and used them for super burritos.

      Reply
  91. Marisa Johnson says

    March 25, 2021 at 4:50 pm

    Delicious ๐Ÿ™‚

    Reply

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