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Delicious low-carb "tortillas" for tacos and enchiladas made with jicama. These are grain-free, keto, and vegan-friendly. You can eat them raw for a crispy texture or steam them if you like a softer texture.
Ingredients
- 1 large jicama
Directions
Step 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.
Step 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.
Step 3
Use them immediately as crisp tortillas, or store them for up to a week in a resealable plastic bag in the fridge.
Tips
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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 25 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium3mg | 0% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber3g | 12% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C14mg | 68% |
| Calcium8mg | 1% |
| Iron0mg | 2% |
| Potassium100mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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