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!
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!