This unripe fruit makes an excellent starch which is used to make a tortilla/wrap for a number of sandwich or taco fillings. It is heavier than most tortillas so it is very satisfying and “no grain” at all so ideal for Paleo or Corn-Free or Gluten free type of diets.
Total time: 5 hours – Servings: 4
INGREDIENTS for Taco “Meat”
1 Tbsp. coconut or avocado oil
1 cup mushrooms, chopped
1 cup walnuts, chopped
1 cup shredded carrots
1 avocado
Iceberg lettuce leaves
INGREDIENTS for Sauce
1 cup fresh basil leaves
1/2 cup coconut cream
1/2 lemon, juiced
1 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1 tsp. minced garlic
Sea salt and black pepper to taste
INGREDIENTS for Tortilla
1 large green plantain
METHOD
- Heat medium skillet over low heat and add coconut or avocado oil. Add walnuts and mushrooms and sauté until browned. Add in shredded carrots.
- Add all sauce ingredients to the blender and mix until smooth.
- Heat 2 to 4 cups of water to a boil. Slice plantain with skin on and add to water for 2 to 5 minutes. Peel plantain slices and add to food processor. Will create a dough-like ball. Cut into 4 equal-sized pieces and roll into a ball.
- Cut open a large plastic sandwich bag so it is one piece. Put the “dough” between the plastic and roll into a tortilla.
- Heat skillet with cooking oil or coconut oil and add plantain tortilla, cook each side until lightly browned.
- Add the filling, sauce, avocado, and greens to the tortilla and enjoy.
