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With just two main ingredients, these jicama wraps are a delicious low-carb and easy tortilla swap for taco night. The recipe comes together in just 10 minutes and doesn’t require any mixing or shaping like a traditional tortilla. Use these wraps to make street tacos at home, or freeze them to pull out on a busy night!
save this recipe!If you shop at Trader Joe’s, you’ve probably seen Trader Joe’s jicama wraps and have wondered…what are those? Well, they’re thin slices of jicama rounds that are cut using a commercial mandolin. And they’re so tasty. AND…you can make a mini version at home!
Jicama wraps make a great low-carb tortilla alternative and are a fun way to pack in some more veggies. A single wrap has nearly no carbs (1.3 net carbs, to be exact), but when heated up, they taste very similar to flour tortillas once cooked (when raw and unflavored, jicama tastes somewhere in between a water chestnut, a radish, and an apple). Use them in any way you would use a corn street taco tortilla!
Why you’ll love it
- Perfect for the home cook because you only need a normal-size mandolin. Unlike store-bought ones that are much larger, these are smaller in size, more like a corn tortilla.
- The minimal prep work required is to peel the jicamas – seriously, that’s it!
- You can freeze the wraps, which means you can make a large batch and have them for months to come!
just 2 ingredients
These wraps require very minimal ingredients. They are intended to be used as a simple base, so there isn’t a need for a lot of seasoning for flavor. This is just an overview. Jump to the recipe card for the full quantities and instructions.
- Jicama: This starchy root vegetable resembles a potato but has the texture of an apple. It packs more fiber and fewer carbs per serving than a traditional white potato. Try to pick ones that are 2-3″ in diameter (no bigger than the size of your mandolin slicer).
- Oil & Spices: For extra flavor, they’re brushed with olive oil, salt, garlic powder, and cumin!
picking the right jicama
Most home cooks have mandolins that can only handle ingredients as wide as 3″. Jicama can be much larger than that, so it’s important to pick one about that size so the mandolin can slice it!
How to make jicama tortillas
- Prepare by peeling and slicing the jicama and preheat the oven.
- Slice the jicama with a mandolin on the thinnest setting.
- Cook the slices in the oven after brushing them with oil and spices. Heating them ensures they’ll be pliable and have a similar texture to tortillas!
mandolin safety
Mandolins are super sharp and can be very dangerous if you’re not careful. When making them, stop slicing when you still have a few inches of jicama left to prevent cutting your fingers. You’ll only use the middle slices for making wraps anyway because the ends of the jicama will be too small to make wraps out of (use those for another jicama recipe, like jicama rice).
Storage
Any leftover cooked wraps can be stored in an airtight container in the fridge for up to 4 days. To reheat, pop them in a skillet.
If you want to freeze them before cooking, then saute them in a skillet when ready.
Why this Recipe Works
- They look like tortillas, which is half the battle. We eat with our eyes first, so it’s important that when replicating something else, it looks similar.
- They are so easy to make because it’s just slicing and baking – that’s it!
- Low carb and high fiber make these a great option for those on the keto diet and a sneaky way to enjoy more vegetables.
MANDOLINE SLICER
This tool makes quick and even slicing a breeze!
How to use Jicama wraps
These wraps can be used in almost any way a tortilla can. Here are our favorite ways to use them.
- Make street tacos using Beyond Steak Plant-Based Seared Tips, onions, finely chopped cilantro, and lime juice (like I did for these photos).
- Stuff them with this easy mushroom carnitas filling.
- Serve your tacos alongside salsa and guacamole.
How To Make Jicama Wraps
Ingredients
- 1 medium jicama
- 1 Tbsp olive oil
- ¼ tsp each salt, garlic powder, and cumin
Instructions
- Prep: Preheat oven to 375°F (190°C). Peel the jicama (using either a vegetable peeler or knife).
- Slice: Using a mandolin slicer, slice jicama into thin rounds by applying even pressure as you swipe the jicama over the blade. Stop slicing when you still have a few inches of jicama left to prevent cutting your fingers. You'll only use the middle slices for making wraps anyway because the ends of the jicama will be too small for making wraps out of (use those for another jicama recipe, like jicama rice).
- Cook: In a small bowl, stir together 1 Tbsp olive oil, and ¼ tsp each salt, garlic powder, and cumin. Brush the mixture lightly onto both sides of the jicama slices, then transfer jicama slices to a baking sheet.Bake for about 5 minutes, just to heat them up, watching closely to prevent burning. Serve with your favorite taco fillings!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
How long does jicama wraps last in the refrigerator?
About 1 week! 🙂