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Paleo and Gluten-Free Plantain Tortillas

April 10th, 2014
Paleo and Gluten-Free Plantain Tortillas

The first time we made these bad boys, we didn’t know what to expect.

All we knew was that after making a bunch of plantain chips and seriously undercooking them, the texture was just like a soft flour tortilla. Eureka.

Our fortunate mistake led us to some serious R&D in the kitchen to come up with the perfect tortilla.

In the past, we found that every time we had paleo taco Tuesday, the tortilla that we made from coconut or almond flour just came out too dry, too hard and broke as soon as we picked it up.

Such a disappointment.

So with some experimenting, we found that arrowroot powder was the perfect addition to making tortillas bendy and flexible, and the combination of lime juice and chili powder was the perfect way to tone down the sweetness of the plantain.

And just like that, the perfect Paleo, GF and nut-free tortilla was born.

Say hello to my little friend.

Paleo and Gluten-Free Plantain Tortillas


1 large green plantain, roughly sliced

2 eggs

2 tbsp arrowroot powder

1 tsp garlic powder

2 tbsp melted coconut oil

1 tsp lime juice

1 tsp chili powder

1 tsp salt or to taste

A dash of pepper



Put everything in a food processor and mix until the texture is smooth and creamy.

Put parchment paper on a baking sheet and spoon the mixture onto the parchment paper (6 tortillas on each baking sheet).

If you used a large plantain, your mixture should yield about 10-12 tortillas.

Make sure to flatten the tortillas with a spoon and that each tortilla is the same thickness from the center to the edge.

You’ll want these roughly 1/8 inch thick, and about 4-5 inches in diameter.

Paleo Tortilla

Cook at 350 degrees for 10-15 minutes until the edges start to turn a nice golden brown.

Once they’re done, wait for a minute for them to cool down and peel them off the parchment paper.

They come off like buttah.

Plantain Tortillas

These tortillas a perfect wrappers for just about anything!

So far, we’ve made Peking duck tacos…

Paleo Tortilla

Pulled pork tacos…

Pulled Pork Tacos

And we even tried making a HUGE breakfast burrito with sausage, egg and sweet potato and OMG it was awesome!

Paleo and Gluten-Free Plantain Tortillas

So, if you want the best paleo, gluten-free, grain-free, nut-free tortillas that you’ve ever had in less than 20 minutes, congratulations, you’ve found the recipe.

Now make some and enjoy.

For more healthy recipes, get a free sample of our Coobook here!

Susan Tie
Paleo Secret Contributor



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Paleo and Gluten-Free Plantain Tortillas
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9 Responses

  1. Sam says:

    Do you happen to know how long these will keep/store for and how would you store them? I’m in Australia and have found a shop (finally) that sells plantains but have never used them or even heard of them prior to going paleo!

    • chris.clark says:

      Hey Sam, we don’t know! Every time we’ve made these they get eaten immediately.. The longest we’ve kept them was over night, and they were fantastic the next morning. Sorry I don’t have a better answer, but my bet is if you make them they won’t last long either. 😉

  2. Vanessa says:

    Sadly, these didn’t really work for me. I had to keep them relatively thick in order to get them to peel off the parchment, and even the ones that did peel off weren’t bendable. They’d split right in half when we tried to fold them. Maybe a bit more arrowroot would help that. Thanks for sharing, though.

  3. Virginia Wolf says:

    I tried these today, and they worked pretty good – I only got 9 tortillas, and they didn’t want to bend very well, but at least I was able to enjoy tacos! Yea !

  4. Adrian says:

    Tried this recipe but thought I’d made it too small, so just poured a giant tortilla in the middle of a baking sheet. Wound up about 1cm thick when cooked, and made for a great pizza crust! :9 Gonna try it again with some baking powder added, to see if I can get a more fluffy/bready crust…

  5. Melane says:

    So so good! And easy to make! Thanks for another winner!

  6. Paula says:

    I just made these and they are fabulous. Fresh out of the oven they bend very well. I would recommend using them immediately if you want to fold for a taco. I’ve used other recipes that were good but they didn’t fold well at all even fresh warm from the oven. This one has a little better flavor too with the chili powder and lime juice. Hopefully it will be as good in the morning when I wand one for a breakfast burrito.

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