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This fresh jicama tortillas recipe is just what you need to liven up your taco night! Unlike other keto tortilla or cheese taco shell recipes, this one is 100% veggies. And as great as low carb flours are, let’s face it — jicama nutrition content is higher than any low carb flour tortilla. Plus, the slight crunch and subtle sweetness in these jicama wraps actually works perfectly with many healthy Mexican recipes.
What Is Jicama?
Jicama, sometimes called Mexican potato, Mexican yam bean, Mexican turnip, or Chinese turnip, is a root vegetable with a brown skin and starchy interior. It’s similar to a potato, but is larger, sweeter (a little reminiscent of an apple), and much lower in carbs. Jicama nutrition, mild flavor, and versatility are just a few reasons to include this veggie in your diet.
Jicama can be eaten raw, steamed, or fried with a little oil in a skillet. You can even make them into jicama fries in lieu of French fries.
What Are Jicama Wraps?
Jicama wraps are made from sliced jicama. When using jicama slices to make tacos, you get a low carb alternative to flour or corn tortillas. Plus, they add a unique flavor that enhances jicama tacos.
Jicama nutrition is a good reason to make jicama tortillas for your low carb tacos. Each cup has just 46 calories, 5g net carbs, and 6g fiber. Jicamas also have lots of vitamin C, vitamin B6, and calcium.
Why You’ll Love This Jicama Wraps Recipe
- Neutral base, with spices added for flavor
- Soft and flexible for wrapping or filling
- Just 2 basic ingredients, plus spices to take them up a notch
- Quick and easy to make
- Just 24 calories and 1.3 grams net carbs in each jicama tortilla
- More nutritious than flour tortillas
- Healthy, low carb, keto, gluten-free, paleo, and vegan
Ingredients & Substitutions
This section explains how to choose the best ingredients for jicama wraps, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Jicama – Pick good jicama by choosing ones that are free of blemishes and bruises, and super firm. They should have a smooth exterior and not be shriveled, wet or dried out. If you notice any soft spots, that means it’s already starting to rot.
TIP: Smaller jicama are sweeter and less woody than larger ones.
- Olive Oil – For flavor and warming. Other oils, such as avocado oil, will also work.
- Spices – Sea salt, cumin, and paprika. The spices are optional — you can always omit seasonings if you prefer them without, but they help neutralize the flavor of the sweet jicama. I don’t recommend omitting the salt, as the jicama tastes too sweet without it.
How To Cut Jicama For Tortillas
Are you ready to make a batch of jicama tortillas? They are easier than many veggie tortilla recipes, because you don’t have to shred and mix any kind of batter. Instead, jicama tortillas are basically sliced jicama!
Here’s how you do it:
- Cut off the ends of the jicama, so they are wide and flat.
- Peel the jicama. Placing the jicama flat side down, use a paring knife or peeler to peel off the skin. Start from the top and move down toward the counter, then flip and repeat to get the edges of the other side.
- Use a mandoline to slice the jicama into really thin tortillas. Try to use the thinnest setting whenever possible to get the best results. If you want to know how to thinly slice jicama, this is really the best way. A knife is not recommended, because they will be too thick and will not bend well.
FYI: If your jicama is too large, it might not fit on the mandoline.
If this happens, you can trim it after peeling to make it a bit smaller.
How To Make Jicama Tortillas
This section shows how to make jicama wraps, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Some jicama wrap recipes use the slices raw as-is, but they are less pliable this way, and a little too sweet and crunchy, in my opinion. So, we’ll lightly pan fry them to soften them:
- Season. Brush both sides with olive oil and sprinkle with sea salt, paprika, and cumin.
TIP: Sprinkle seasonings directly from the container if that’s easier.
If you find it hard or annoying to measure the salt and seasonings using measuring spoons, it’s perfectly fine to just eyeball it.
- Warm up. Heat a large frying pan or skillet to medium-high heat and arrange the jicama wraps in a single layer. Flip once during cooking. The jicama tortillas are done when they are warm, have softened slightly, and the white color has become slightly less opaque. The colors of the seasonings will spread a bit.
TIP: You can also warm the tortillas using a steamer or in the microwave.
Are These The Same As Trader Joe’s Jicama Wraps?
Yes, this jicama tortilla recipe is similar to Trader Joe’s jicama wraps. The difference is that they have seasonings and are lightly cooked, which improves the flavor, texture, and pliability. You can also buy the ones from Trader Joe’s and cook them following this recipe.
Store sliced jicama trtillas in the refrigerator for up to 1 week.
You can store uncut jicama unrefrigerated for 1-3 weeks in a cool, dry place, like your pantry.
To warm up jicama tortillas, place them on a microwave-safe plate and heat for a couple of minutes. You could also steam them or heat them up in a skillet.
Can You Freeze Jicama Wraps?
Yes, jicama tortillas can be kept in the freezer for 4-6 months. To reduce texture changes, I recommend pan frying them a little before freezing, but raw ones are okay to freeze as well. Simply thaw the tortillas in the fridge before using and then warm up to eat.
How To Make Tacos With Jicama Tortillas
There are so many delicious options to serve with this jicama tortilla recipe! You can roll them up with fillings inside, but I think jicama tacos are the best way to serve them. Try these taco fillings:
- Proteins – So many to choose from: Beef barbacoa, Instant Pot shredded chicken breast, ground beef with taco seasoning, pork belly, pulled pork, or beef short ribs (pictured in the tacos above).
- Salsa – Try avocado salsa verde (pictured above), classic tomato salsa, pico de gallo, or even pineapple salsa.
- Toppings – Diced avocado (or guacamole), shredded cheese, red or green onions, and/or shredded cabbage (or taco slaw).
- Garnishes – Fresh cilantro and lime wedges.
- Leftovers – You can even use these tortillas for leftovers like leftover taco dip or leftover fajitas.
The jicama tacos pictured above include beef short ribs, red onions, avocado salsa verde, diced avocado, fresh cilantro, and lime.
- Mandoline Slicer – Using a high-quality mandoline will make your life so much easier when it comes to getting consistent cuts and slices. Plus, it’s nearly impossible to slice jicama wraps thinly enough using a knife.
- Gloves – These protect your hands from cuts while using a mandoline.
- Taco Holder – I love how convenient and handy these taco holders are! No more taco shells are falling over when you are trying to fill your jicama tacos.
Jicama Wraps Recipe
Jicama Tortillas (Jicama Wraps Recipe)
An easy jicama tortillas recipe — just 2 ingredients + 7 minutes! These jicama wraps (for tacos and more) that are naturally low carb and healthy.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Peel the jicama using a peeler or knife. Cut off the ends so that they are wide and flat.
Slice the jicama into tortillas thinly using a mandolin. (The thinnest setting, or close to that, is usually best.)
Brush both sides of the tortillas with olive oil. Sprinkle lightly with sea salt, cumin, and paprika, if using, on both sides.
Last Step: Leave A Rating!
Serving size: 3 small tortillas
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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