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Jicama Tortillas

Rated as 3 out of 5 Stars

"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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15 m servings 25
Original recipe yields 18 servings (18 tortillas)


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  1. 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.
  2. 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.
  3. 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

Per Serving: 25 calories; 0.1 5.9 0.5 0 3 Full nutrition

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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 ...