Peel the plantains and place into a blender or food processor.
Add the olive oil, water, egg whites, and salt. Blend until thick and creamy.
Pour the mixture on a parchment-lined baking sheet and spread evenly (about ¼” thick).
Place plantain mixture into the oven and bake for 15-20 minutes, or until edges become slightly brown and center is set (soft, yet baked through. It should feel soft like a flatbread). If you are worried about the thickness consistency of the tortilla, you can carefully flip the tortilla and gently flatten it out with a rolling pin. Let cool.
To roast the peppers, turn the oven up to 500 degrees. Place the red peppers on a baking sheet and let roast in the oven for 20-25 minutes. Once cooled, scrape out the seeds, peel off the skin, and place in a food processor or blender.
Drain the cashews that have been soaked in water overnight and place into the blender with the roasted red pepper. Add the salt, coconut cream, and lemon juice, then blend until creamy.
Cut the cooled tortilla in half (vertically). This makes rolling easier.
Generously spread the cashew mixture on top and add the sliced basil and prosciutto. *Option: tear the prosciutto into smaller slices to make eating easier.
Start to roll the tortillas horizontally, gently using your fingers to push the cashew cream and prosciutto in towards the rolled tortilla, so the mixture doesn’t snowball out at the end.
With a sharp, serrated knife, carefully cut the rolled tortilla into 2” sections. If needed, you can secure each individual pinwheel with a toothpick.
Serve immediately or refrigerate until ready to serve.
Find more healthy gluten-free recipes at cookeatwell.com