This easy 1 ingredient plantain tortilla recipe, just needs fresh plantains. It comes out so soft and fluffy, can be used as a wrap or flatbread.
If your looking for an alternative to corn or flour tortillas, this gluten-free, grain-free, and nut-free option is perfect.
Check out this 1-Ingredient Cassava Tortillas Recipe!!
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Fresh Plantains
For this tortilla recipe, unripe plantain is best.
Unripe plantains will be firm and green or will begin to ripen to yellow. You’ll notice some parts of the fruit will be slightly green and other parts yellow with some dark spots.
Cooking The Plantain
The easiest way to cook the plantain will be by boiling it until fork tender. It can be boiled with the skin or without the skin.
Check out this post for more details on the boiling method.
Smooth Dough
A smooth dough is key to this recipe, you do not want too many chunky bits, which will cause the tortilla to break during cooking.
Use a food processor or blender and pulse until it’s smooth and just comes together.
A large mortar pestle to pound it smooth or break it up with a fork and push it through a fine sieve or strainer with a bowl under it
Flattening The Dough
The easiest way to flatten the dough evenly is with a tortilla press.
Place the dough between two pieces of parchment paper and press until flattened. Try not to flatten it too thin because when it’s cooked it will become crispy.
Alternatives to the press would be using the parchment paper with the dough between it and rolling it out using a rolling pin or pressing down with a heavy cast iron skillet.
Leftovers and Storage
This recipe needs one large plantain which is about 1 ⅓ cups of mashed plantain. It makes about 6 street-size tacos or 4 larger tortillas.
I’ve easily doubled and tripled this recipe to make sure I have leftovers for meal prep and freezing.
Store in an airtight container or zip bag in the refrigerator for up to 3 days or in the freezer for up to 2 months.
How To Serve Plantain Tortillas
Plantain tortillas can be used with eggs for breakfast tacos, authentic street tacos, or add cheese for a delicious quesadilla.
Mini pizzas with lots of toppings or dessert pizza with Nutella and bananas. Yum.
As a flatbread or roti for curries and stews or wrap chicken salad, beans, and crispy vegetables.
The flavor is mild and neutral which makes it so versatile for many recipes.
Step By Step Photos and Directions
- Wash and cut fresh plantain into large chunks. Place into a saucepan and cover with water. Cook for about 25 minutes until fully cooked and fork tender.
2. Place boiled plantain into a food processor or small blender, to form a very smooth dough, a few pulses until it comes together. You can also use a large mortar and pestle, a fine sieve or mesh strainer, and a bowl.
3. Remove the smooth dough into a bowl. Add salt if you prefer.
4. Make about 4-6 tortilla balls, depending on the size of the tortilla you would like. Take the portion dough and place between two pieces of parchment paper.
5. Press down using a tortilla press or roll it out using a rolling pin. Try not to press down too much or roll it too thin.
6. Cook them on a hot griddle about medium high, with a spritz or cooking spray or oil.
7. A couple of minutes on each side, until golden brown.
8. Serve warm, Enjoy.
1-Ingredient Plantain Tortillas
Equipment
- Food Processor or Small Blender
- Tortilla Press
- Saucepan
- Knife and Cutting Board
- Bowl
- Measuring Tools
- Parchment Paper
- Cast Iron Griddle
Ingredients
- 1 Large Fresh Plantain Unripe or Green
- Water
- Cooking Spray or Oil
- Salt (optional)
Instructions
- Wash and cut fresh plantain into large chunks. Place into a saucepan and cover with water. Cook for about 25 minutes until fully cooked and fork tender.
- Place boiled plantain into a food processor or small blender, to form a very smooth dough, a few pulses until it comes together. You can also use a large mortar and pestle, a fine sieve or mesh strainer, and a bowl.
- Remove the smooth dough into a bowl. Add salt if you prefer. Make about 4-6 balls, depending on the size of the tortilla you would like. About 2 tablespoons for street size tacos or ¼ cup for a larger tortilla.
- Take the portion dough and place between two pieces of parchment paper and press down using a tortilla press or roll it out using a rolling pin. Try not to press down too much or roll it too thin.
- Cook them on a hot griddle about medium-high, with a spritz of cooking spray or oil. A couple of minutes on each side, until golden brown. Serve warm, Enjoy.
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