Whole30 Plantain Wraps with Bacon and Eggs
Servings 6 wraps
Ingredients
Plantain Wraps
- 4 green plantains that are starting to turn yellow
- 6 cups water
- 1 tsp kosher salt
- 1 tsp ghee
Toppings
- 6 fried eggs
- 12 slices cooked bacon
- avocado slices
- tomato slices
- compatible hot sauce optional, to taste
Instructions
- MAKE three to four lengthwise slits along each plantain. Then cut each plantain into 4 pieces.
- ADD the plantain pieces to a saucepan with enough water to completely submerge all of the pieces (about 6 cups), then add the salt, give it a quick stir, and cover. Add the saucepan to medium heat and bring to a boil. Boil until the plantains are fork-tender (about 10 minutes).
- REMOVE the hot plantains from the skins (tongs are perfect for this step), then add to a food processor.
- PROCESS on high until the plantains are smooth (about 1 minute) and come together to form a “dough” ball.
- SEPARATE the processed plantains into 6 equal parts (about 1/3 cup of crushed plantains per ball). Then, add a tiny bit of oil to the palm of your hands and roll each into a ball.
- PLACE each ball, one at a time, in a tortilla press lined with parchment paper and press until you have a thin, round plantain wrap. If you don’t have a tortilla press, place each plantain ball between two sheets of parchment paper and roll it into a thin disk using a rolling pin.
- ADD ghee to a hot skillet on medium heat. Then add the plantain wraps, one at a time). Cook for 30 seconds on each side, then remove the wraps and let rest on a few sheets of paper towel to remove any excess ghee.
- FILL your wraps with your preferred breakfast or anytime toppings. I love adding bacon, topped with a fried egg and hot sauce.