Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

Place the plantains in a food processor or blender and pulse a few times to break down. Add the remaining ingredients and pulse until smooth. Ladle a spoonful onto a parchment-lined baking sheet and spread it around into a circle about 6 inches in diameter. Repeat with the remaining batter (3-4 tortillas should fit on each baking sheet).

Place in the oven and bake for 12-15 minutes until firm in the center. Remove from the oven and let cool. These make excellent wraps for everything from lunch meat and tuna salad to almond butter and honey. (Omit onion powder and add 1 teaspoon of honey to make sweet instead of savory.)