If you are vegan or looking to cut your cholesterol levels, this recipe is for you. This wrap is a healthy and oil-free meal with low calories; perfect for people with specific dietary needs.
The taste is unique because it combines the sweetness of ripe plantains with the spiciness of the spinach filling. It’s super easy to make so you can definitely get it on the first try.
Another reason why we love it is that the ingredients are cheap and easy to find in the market. Let’s get to it…
For the plantain, you will need;
1 ripe plantain
Salt & ground black pepper to taste
And for the filling;
2 cups of chopped spinach
Red bell pepper
1 tbsp of ground chilli pepper
1 tbsp of blended ginger and garlic mix
1 tbsp soy sauce (reduced salt version)- We chose the reduced salt soy sauce to avoid over salting since the spinach would still be seasoned.
- Preheat your oven to 400F.
- Peel and cut the plantain lengthwise into 3 or 4 slices.
- Place the slices of plantain on an oven tray lined with aluminium foil.
- Sprinkle with a pinch of salt and black pepper.
- Place in the oven for 15-20 minutes, or until the slices are fully cooked and golden in colour.
Note: Do not bake the plantain till it is too crispy. You need the slices to be malleable, so they can easily be rolled during the wrapping process.
- Chop the spinach and bell pepper.
- Put the chopped spinach and pepper in a pan with the soy sauce and place on medium heat.
- Season with ginger, garlic and chilli pepper.
- Do not cook for more than 3 minutes. This is to prevent the spinach from going too limp and losing freshness.
- Wrap the slices of plantain into little rolls and use a toothpick to hold them in shape.
- Scoop a spoonful of the spinach filling into each plantain wrap
- Serve immediately with a cold glass of orange juice for that extra kick.
We sincerely hope you enjoy this dish and other recipes on our blog. Give it a try and share your thoughts in the comment box.