jicama-tortillas

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.

Ingredient

1 large jicama

Direction

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 them for up to a week in a resealable plastic bag in the fridge.