Delicious low-carb tortillas for tacos and enchiladas made with jicama. You can eat them raw for a crispy texture or steam them if you like a softer tortilla. These are grain-free tortillas that are keto and vegan friendly.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
18
Yield:
18 tortillas
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash jicama thoroughly with cool water and remove all dirt using a vegetable brush. Trim both ends of the jicama and peel with a vegetable peeler, removing all skin and tough flesh.

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  • Cut jicama first in half crosswise, then cut each half into paper thin slices using a sharp knife or the thinnest blade of a mandoline.

  • Use them immediately as crisp tortillas, or store for up to a week in a resealable plastic bag in the fridge.

Cook's Note:

Jicama tortillas can be "softened" in different ways: 1) Place them in a steamer insert and steam over boiling water for 2 minutes. Drain over a kitchen towel. 2) Place them in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 2 minutes. Drain over a kitchen towel. 3) Heat a large griddle over medium heat. Brush jicama tortillas with a small amount of oil and heat 30 seconds per side, until soft.

Nutrition Facts

25 calories; protein 0.5g; carbohydrates 5.9g; fat 0.1g; sodium 2.7mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
07/12/2019
The jicama tortillas were just not for me they're better eaten crunchy when heated even just a bit they developed a weird taste and smell that i just couldn't handle ewww. But cold crunchy not too bad. Read More
(1)
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