Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.


Recipe Summary

15 mins
15 mins
18 tortillas


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


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.

  • 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