Plantain & Egg Sandwich Wraps
I love a good sandwich wrap for lunch—one loaded with lots of yummy ingredients and super filling. Who’s with me?
This wrap combo is one I have been loving lately. It seems super fancy but in reality, it contains simple ingredients and is easy to whip up. So lets talk about those ingredients.
First we start with your favorite gf wrap (or gluten-filled if that’s your thing). I’ve really been loving Siete Foods
wraps because they taste great and contain simple ingredients (gotta watch out for those weird fillers in gf wraps!) Then we throw on some simple garlic hummus and creamy avocado for texture. Top that off with a tomato and a bunch of greens. Next we have plantains—which are a new obsession of mine.
I love how starchy plantains are. They almost taste like a potato, but have an even more mild flavor. After baking them once and having easy success, I knew that I had to do more with them—thus sharing baked plantains in this recipe was a no-brainer.
Finally we top our wrap off with an egg for protein and more flavor. I know you all with love this recipe and I am so excited to be sharing it. If you give it a try, be sure to leave a comment letting me know what you think and tag me in your photos on instagram @thelocalsprout! Happy wrap making!
Plantain & Egg Sandwich Wraps
Author: The Local Sprout
Recipe type: Main
Cuisine: Gluten Free, Dairy Free
- 1 ripe plantain (yellow & spotty if possible), sliced into french-fry sized strips
- 2 Tbsp coconut oil, melted + extra for greasing
- big pinch favorite spice blend (optional - I used Trader Joe’s 21 Seasoning Salute)
- ¼ tsp salt + extra for sprinkling
- pinch pepper
- 2 gf tortillas (I use Siete Foods coconut + cassava)
- ½ large, ripe avocado
- 2 Tbsp garlic hummus
- 1 roma tomato, sliced
- A couple handfuls of baby spinach
- 2 eggs
- Preheat oven to 400 degrees F. On a large baking sheet, toss the sliced plantains with coconut oil and sprinkle with salt, pepper, and optional spice blend. Spread evenly across pan and bake for 10 minutes on one side, flip and bake for about 10 minutes on the other side-or until crispy on the outside and soft in the center.
- Prepare your tortillas by laying them out on separate plates. Spread a Tbsp. of hummus across one side of each tortilla. Divide your avocado and gently spread/mash across the other side of each tortilla.
- Divide your sliced tomato between the two tortillas and add a handful of baby spinach to each.
- Once plantains are done cooking, divide the slices between the tortillas.
- Preheat a skillet over medium-high heat. Grease with coconut oil and crack two eggs. Sprinkle with salt and pepper Cook to your preference (I like mine with a runny yolk!) and top your wraps with an egg on each.
- Serve immediately. Plantains are ok the second day if store refrigerated in airtight container and reheated in microwave—I recommend eating the day-of though.
The Local Sprout