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.

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.

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.

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.