These wraps have been on repeat! A sweet plantain flavour with hints of coconut that makes anything you put in them taste incredible. Made in a dehydrator, they are flexible and perfect for lighter, healthier meals.
1. If you’re not using fresh coconut pulp, soak the dried unsweetened coconut flakes in warm water for 30 minutes to soften. This prevents crumbling and helps the wraps stay flexible.
2. Peel and chop ripe plantains into chunks. In a high-speed blender, combine the chopped plantains, coconut, ground flaxseed and sea salt. Blend until you get a thick, spreadable batter—not too runny. Add a little filtered water only if it’s too thick to blend.
3. On nonstick dehydrator sheets (like silicone or parchment paper), spread the batter into thin, even circles or rectangles about 1/8 - 1/4 inch thick.
4. Dehydrate at 113 °F for 6–7 hours, or until the tops are dry to the touch. Flip, peel off the liner, and dehydrate another hour until pliable but not brittle.
Let cool completely before cutting.
Store in an airtight container for up to 1 week in the fridge or freeze with parchment between layers.
For soft, rollable wraps, don’t overdry—check flexibility after flipping!
