, , , , , , ,

Living Primal style is mostly a no brainer, yes you do get strange looks and mutterings from friends and colleagues as you pour cream on everything. But that’s not really a problem is it?  However many of you will agree that when you don’t eat grains it’s darn hard to find something to wrap your lunch stuff around. This spicy wrap sorts out the problem nicely and in addition, like all primal/paleo food, has a number of healthy bonus points to add to it.

The recipe uses plantain bananas.  Larger than normal bananas they are used in cooking in many tropical areas in a similar way to potatoes.  As they are very starchy they are perfect to bind together in a spicy wrap. 

Plantains and for that matter green bananas have some very interesting health benefits as they are a fantastic source of Resistant Starch (RS). In essence, RS is indigestible and it travels through us pretty unscathed. When it reaches the colon however, our gut bugs (colonic flora) eat it up. Marks Daily Apple nicely describes RS as top-shelf food for our colon bugs. This makes for a truck load of very happy good bugs!

Add to all of the above and with a big thanks to Paleo Secret for the original recipe, these wraps are awesomely simple to throw together.  In no time at all you can stuff them with your favourite fillings and feast on their deliciousness.   



Spicy Wraps

  • Servings: 4
  • Difficulty: easy
  • Print

1 large green plantain or two green bananas, sliced and peeled
2  eggs, free range
2 tsp arrowroot powder
1 tsp lemon or lime juice
2 tbsp melted coconut oil
1 tsp chilli powder, less or more depending on required heat
1/4 tsp salt
1 clove garlic, crushed – optional
Pepper – freshly ground

  • Preheat oven to 180c/350f
  • Slice and peel your plantain or green bananas
  • Place all ingredients into a food processor and process until the mix is as smooth as possible.
  • Line two large baking trays with cooking/parchment paper.
  • Spoon the mixture into 4 rounds or rectangles if that rings your bell!
  • Spread each out so they are reasonably thin.
  • Bake for 10 – 12 mins
  • Remove and gently roll each wrap as this makes it easier to roll when you have your filling.
  • Full with whatever you want, roll carefully, eat!

Suggested fillings
Pesto, rocket, tomato, feta and a spoon of Hollandaise sauce.
Ham, pickles, lettuce and tomato
Chicken, homemade mayo, brie and cranberries

Other variations
Use as a tortilla for your favourite mince (ground meat) recipe that requires a tortilla.
Make smaller, thicker wraps to use as naan with  any curry or to top with cream cheese and smoked salmon, blini fashion.