Easy Jicama Wraps Recipe For Low-Carb Tacos
This Jicama Wraps Recipe is a fresh, low-carb alternative to tortillas—perfect for tacos, snacks, or light meals. Crunchy, gluten-free, and ready in minutes, it's a healthy option packed with flavor and texture.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.