Add plantains to a blender or food processor and make puree.
Add pureed plantain and remaining ingredients to a large bowl. Mix well, until you have a thick, smooth dough.
On a large baking sheet that is lined with parchment paper (use some oil or spray on the paper to reduce the risk of sticking), add 2-3 tablespoon dollops of your mixture. Use the back of a spoon to smooth the mixture into a round, flat circle. It should come out to be about 3 inches in diameter, and less than ¼ inch thick.
Bake for 20-25 minutes or until buns just begin to turn golden. For a chewier bun, remove 5 minutes early. For a crispier bun, wait until you see the edges turn a more defined golden colour.
Notes
To freeze these wraps, simply make up a batch (or 2 or 3) and then put a piece of parchment paper in between each bread. Put into a bag or freezer-safe container and freeze.When you want to eat them, add over low heat in a pan or in the oven for a few minutes. Then use as desired.