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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.
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 underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
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.
Heat a large griddle or frying pan over medium heat. Heat the tortillas for about a minute per side, until warm and softened slightly.
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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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This is such a cool idea – love it! I’ll be making these all the time.
These jicama tortillas were so good! It was a fun adventure to try something different, and we will be enjoying these frequently now that we have.
Genius! This is game-changing for my gluten free family. These were so easy and soooo good!
I love that these are low in fat and carbs!! Such an easy recipe! Thanks for posting!
I love that I found this recipe! I would get the jicama wraps from trader joes, but I love these so much more!
So clever!! What a healthy alternative! I am excited to try these with all the different fillings & ways to eat them!
Can’t wait to try Jicama tortillas and French fried options. We are in Mexico and have enjoyed jicama here. We’ve had success w keto and are glad to try this option for fiber and variety! Thank you!
I haven’t tried these as yet. BUT, I have a question: wouldn’t placing the slices in water to get rid of excess starch help lower net carbs?
I wonder if it splatters much, also.
Sadly, it is not jicama season yet…
Wholesome Yum M0
Hi Rebecca, Soaking will not lower the carb count, it would simply soften the jicama.
Wow! Very delicious. I finally found a low carb replacement for white flour tortillas. Very easy to make too.
I’m plant-based/vegan so my diet does consist a lot of carbs which I do try to burn by working out. However, I want to make something different instead of corn tortilla with my tacos and this recipe was just what I was looking for. They taste SOOO GOOD!!!!
I’ve been wanting to make jicama fries, but I saw this and had to make it ASAP!! Gimme all the jicama haha 😉 Love the minimal ingredients in this recipe
Jicamas are difficult to source over here in the UK and are very uneconomic when they can be found (and NOT fresh). Can you suggest an alternative vegetable to substitute for around the same carbs please? These do look fabulous!
Maya | Wholesome Yum0
Hi Doreen, You can find other veggie alternatives in the low carb food list here.
Loved these, although I have never seen jicama that would have large enough slices! Since mine were smaller they were like very delicious chips. absolutely wonderful. Thank you
WOW! This recipe is right up my alley. I love any recipe that you can top with guac and I am loving all the options for other fillings. I loved it! Cheers
I love that these are low in fat and carbs, but are high in flavor! Great meal option for my diet!
Love the simplicity and the deliciousness of this recipe!
Love these! Such a great use of jicama!
I love jicama and these unique way to use them! Just pinned this jicama tortilla recipe to my taco pinterest board and can’t wait to try on a taco Tuesday soon!
I love jicama in salad, but I would never have guessed they can be turned into tortillas. What a genius idea to cut some carb from the regular tortillas. But it turned out perfect!
What a fun idea! I love jicama but would never have thought to use it in tortillas. this is genius and they turned out so well.
Tortillas made out of Jicama are superb as they are healthy! Thanks!
These tortillas are and were so delicious!
I have not tried jicama before but now I’m excited to make these tortillas. You’ve added so much great information that I’m sure I’ll be successful. Great recipe!
I never thought of cooking jicama or slicing it so thinly to made tortillas! It was AMAZING!!
This is so clever. I would never have guessed you could slice jicama like this to use as a wrapping for tacos.
What a fantastic idea to use jicama in place of tortillas!
Oh wow! I’ve made tortillas from a lot of things, but never jicama! And oh how great it was! I love this