Jicama Wraps

Ingredients & Substitutions

Here I explain the best ingredients for my jicama wraps recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Jicama – These root vegetables have a crisp, slightly sweet flavor — kind of like a cross between an apple and a potato. Sometimes I see it at the store labeled as Mexican potato, Mexican yam bean, or Chinese turnip. For jicama wraps or tortillas, I go for smaller ones because they’re sweeter, less woody, and easier to slice thin. Just make sure it’s firm, smooth, and free of bruises or soft spots. If you’ve got extra jicama, try making jicama fries too!
• Olive Oil – I use this to add a little flavor and help warm up the wraps. Avocado oil works too.
• Spices – I like sea salt, cumin, and paprika. The salt is a must because it balances out the sweetness of the jicama, but the others are totally optional.

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How To Cut Jicama For Tortillas

Jicama tortillas are super easy — no shredding, mixing, or batter involved. You’re basically just slicing jicama really thin. Here’s how you do it:

1. Cut & peel. Cut off the ends of the jicama to make flat surfaces, then peel the skin using a paring knife or veggie peeler.
2. Slice thin. I use this mandoline on the thinnest setting to get flexible, tortilla-like slices. It works way better than a knife. If the jicama’s too big, just trim it down after peeling so it fits.

How To Make Jicama Wraps

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season. Brush both sides of the jicama wraps with olive oil and sprinkle with sea salt, cumin, and paprika. You can skip the spices if you want, but I think they add a nice flavor.
2. Warm them up. I fry them in a hot skillet for a minute or two per side. It softens the texture and makes them bend more like a tortilla. You’ll know they’re ready when they’re warm and slightly less opaque.

Serving Ideas

The jicama tacos pictured above are loaded with beef short ribs, red onions, avocado salsa verde, diced avocado, fresh cilantro, and a squeeze of lime. So good. But if you’re looking for more taco filling ideas, I’ve got you covered:

• Protein – I like filling these with something flavorful like beef barbacoa or seasoned taco meat. Shredded chicken or pulled pork works great too. Just use whatever you have on hand.
• Toppings – A little diced avocado or guac, some crunchy cabbage or onions, and a spoonful of fresh salsa or avocado salsa make these jicama tortillas super satisfying. Don’t forget the lettuce and cheese.
• Leftovers – Got leftover steak fajitas or chicken fajitas, or maybe some taco dip? These Trader Joe’s jicama wraps are perfect for scooping, stuffing, or turning leftovers into something fun and fresh.