Name: Easy Jicama Wraps Recipe For Low-Carb Tacos
Prep time: 15 min
Total time: 15 min
Yield: 12 wraps
Cuisine: Mexican
Ingredients: 1 large Jicama (peeled and thinly sliced into tortillas); 1 tablespoon Olive Oil (optional – for a softer texture if heated); ¼ teaspoon Sea Salt; ½ teaspoon Cumin Powder; ½ teaspoon Paprika Powder

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If you’ve ever craved tacos but didn’t want to mess with heavy tortillas, this Jicama Wraps Recipe might be your new kitchen trick.

The first time I tried using jicama as a tortilla alternative, I was skeptical. But one bite into a crisp jicama taco and I was hooked. It’s fresh, crunchy, and the flavor is so light that it lets your taco fillings really shine.

Think of it as the ultimate low-carb tortilla swap that won’t leave you missing the real thing. And let me tell you—these wraps are not just for tacos. They’re great for wraps, snacks, and even breakfast roll-ups.

What Are Jicama Wraps?

Jicama wraps are thin, round slices of raw jicama used in place of tortillas. They’re light, crisp, and mildly sweet—perfect for tacos, lettuce wrap swaps, or creative lunch roll-ups.

You’ll often see them in stores labeled as jicama tortillas, but making them fresh at home gives you better control over thickness and flavor.

Best Ever Jicama Wraps Recipe With Step-By-Step

This jicama wraps recipe is a quick and refreshing way to upgrade your taco game using thinly sliced jicama as a crisp and low-carb tortilla alternative.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Cuisine: Mexican-inspired
Course: Appetizer, Main, Snack
Difficulty: Easy

Yield: 12 wraps
Calories Per Serving: 20 kcal (per wrap)

Ingredients

1 large Jicama (peeled and thinly sliced into tortillas)

1 tablespoon Olive Oil (optional – for a softer texture if heated)
¼ teaspoon Sea Salt
½ teaspoon Cumin Powder

½ teaspoon Paprika Powder

Ingredient Notes & Substitutions

Jicama: This root vegetable is the star. Choose one that’s heavy and firm with smooth skin.
Mandoline Slicer: A sharp one makes your life easier and ensures even, thin slices for that tortilla feel.

Spices: Cumin and paprika give a little flavor boost, especially if you’re eating the wraps on their own.
Substitutions: You can skip the olive oil and spices if you’re just using jicama wraps as neutral carriers for taco fillings.

Instructions

Step 1: Peel The Jicama

Start by peeling the thick skin off the jicama. I use a vegetable peeler first, then clean up the edges with a knife if needed. Be careful—it’s tough but worth it.

Step 2: Slice The Jicama Into Tortillas

Here’s where the magic happens. Use a mandoline slicer to get super thin slices that resemble tortillas. About 1/16 inch is perfect—thin enough to bend but strong enough to hold your fillings.

Tip: If you don’t have a mandoline, use a very sharp knife. But be patient—uneven slices can crack when you fold them.

Step 3: Season (Optional)

If you’re eating these wraps solo or as snack roll-ups, toss the slices with olive oil, cumin powder, paprika, and a pinch of sea salt. This adds a nice flavor and softens them just a touch.

Step 4: (Optional) Light Heat

You can lightly warm the jicama slices in a pan for 10-15 seconds per side. This helps if you’re looking to make them more pliable, especially for rolling. Don’t overdo it—they should still be crisp.

How To Cut Jicama For Tortillas

Cutting jicama for wraps is easy with the right tools. After peeling, use a mandoline for even, thin slices. You’re aiming for discs that resemble small tortillas in size and shape.

No mandoline? Use a knife to carefully slice as evenly as possible. A mandolin slicer is safer and quicker, though.

What Does A Jicama Wrap Taste Like?

Think crisp apple meets cucumber, but less sweet. The taste is light, with a neutral flavor that works well with savory, spicy, or tangy taco fillings. It adds crunch without overpowering your other ingredients.

Are Jicama Wraps Healthy?

Absolutely. Jicama nutrition is pretty impressive. It’s high in fiber, low in calories, and packed with water and vitamin C. If you’re watching your carbs, calories, or just trying to eat cleaner, jicama is your friend.

Are Jicama Wraps Low Carb?

Yes, they are a low-carb tortilla alternative. One medium slice has only about 1 gram of net carbs, making it perfect for keto or low-carb diets.

Can Jicama Wraps Be Heated?

Yes, but lightly. You can toss them in a dry skillet or steam them for a few seconds to make them more bendable. Just don’t overcook—too much heat and they’ll lose that signature crunch.

Are Jicama Wraps Good For Taco Night?

Oh yes! These are perfect for taco night—especially if you’re serving a variety of fillings. From grilled shrimp and spicy beef to black beans and guac, jicama wraps hold it all together while keeping things light.

How Can I Make Jicama Wraps Look Like A Tortilla?

Slice them evenly and make sure the diameter is similar to a regular tortilla—about 5 to 6 inches across. You can even use a large cookie cutter to clean up the edges if you’re going for that “store-bought” tortilla look.

Pairing & Serving Suggestions

Here’s how I love using my jicama tortillas:

Tacos: Load them with carne asada, fish, or spicy black beans.
Breakfast wraps: Scrambled eggs, avocado, and salsa.

Mini snack rolls: Hummus and veggies for a midday bite.
Party platters: Rolled with cream cheese and smoked salmon or turkey.

Pair these with iced tea, a squeeze of lime, or even a margarita if you’re having friends over!

Expert Tips For The Perfect Jicama Wraps

Pick The Right Jicama: Look for smooth skin and a firm texture.
Mandoline Safety: Always use the guard—trust me on this one.
Storage Tip: Store leftover wraps between paper towels in a sealed container. They stay crisp for 2–3 days.

Softening Trick: Microwaving the wraps between two damp paper towels for 15 seconds helps if you’re prepping for rolling.
Flavor Boost: Add a little lime zest or chili powder to your jicama slices if you want an extra kick.

Give this jicama wraps recipe a shot and you’ll see why I’m obsessed. Whether you’re cutting back on carbs or just want to try something new, these wraps are a fun way to shake up your mealtime.

I’d love to hear how you use yours—drop your favorite fillings in the comments or tag me if you try this at home. And if you’re looking for more tortilla swaps or fresh ideas, stick around. I’ve got more where this came from!

Frequently Asked Questions

Can I Buy Pre-Sliced Jicama Tortillas?

Yes, some grocery stores sell jicama tortillas in the produce section. But slicing them fresh at home gives you better texture and flexibility.

What Can I Use Instead Of Jicama?

Other tortilla alternatives include lettuce leaves, cabbage leaves, or coconut wraps—but jicama offers a unique crunch that’s hard to beat.

Do Jicama Wraps Get Soggy?

Not quickly. They hold up better than lettuce and stay crisp longer. Just avoid storing with wet fillings.

Can I Freeze Jicama Wraps?

I don’t recommend it. Freezing messes with the texture and can make the slices rubbery.

Is Jicama Safe To Eat Raw?

Yes! That’s how it’s meant to be eaten. Just peel it properly before slicing.