Jicama Tortillas recipe

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Ingredients

1 large jicama

Nutrition Info

25.3 calories
carbohydrate: 5.9 g
cholesterol: : -
fat: 0.1 g
fiber: 3.3 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 2.7 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

18 tortillas

Recipe Note

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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