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Jicama Wraps πŸ‘ŒπŸ»πŸ˜» An easy and delicious recipe. I added chicken for Bryan but left mine without and to be honest they were just as good or better πŸ™ˆ. I bought the jicama wraps from Trader Joe’s but I’ve made them using the mandolin ❀️.

Why You’ll Jicama Wraps Recipe

These are fresh and delicious. They are a quick and easy lunch, you can have these cuties done in 10 minutes! This recipe is super versatile because you can add your favorite protein, or add more veggies. The tahini sriracha sauce is nutty and spicy, and creates a lovely balance.

Jicama Wraps Recipe

How To Prepare Tahini Sriracha Jicama Wraps

πŸ₯’ First, wrap the cucumber in paper towel to remove the excess moisture.

πŸ‹ Secondly, add the veggies and chicken to the jicama wraps, squeeze a bit of lime, add flaky sea salt, cilantro and cashews.

🌿 Then, wrap tightly and tie with a chive.

🌟 Lastly, mix everything for the sauce and top with black sesame seeds. Enjoy!

Substitutions and Variations

  1. You can use any vegetables of your choice.
  2. You can add shrimp, like my Shrimp Jicama Wraps, or use your protein of choice.
  3. You can adjust the amount of sriracha to your desired level of heat.

Chef Nadia’s Tip

Be very gentle with the jicama wraps so they don’t break. Also, if you want to make your own, use a mandolin!

Similar Recipes

Common Questions

Can I add protein?

Of course! You can add shrimp, chicken, tofu… pretty much anything your heart desires.

Do you make your own jicama wraps?

This time I bought the pre-made ones from Trader Joe’s. I have made them myself using a mandolin.

What tahini do you use?

For this recipe, I used Whole Foods Tahini.

What flaky sea salt do you use?

I use Maldon Sea Salt Flakes.

Jicama Wraps Recipe

By Nadia Aidi
Prep 10 minutes
Cook 0 minutes
Total 10 minutes
Servings: 12
Jicama Wraps with Tahini Sriracha Dipping Sauce πŸ‘ŒπŸ»πŸ˜» I added chicken for Bryan but left mine without and tbh they were just as good or better πŸ™ˆ.
I bought the jicama wraps from Trader Joe’s but I’ve made them using the mandoline ❀️.

Ingredients 

  • 2 Cucumbers, julienned
  • 2 Carrots, julienned
  • Red cabbage, thinly shaved
  • 1 Red bell pepper, I sliced it super thin with a potato peeler
  • Chive strips , for filling and tying the wraps
  • Cilantro, to taste
  • 1 Avocado
  • Cashews , crushed and to taste
  • Flaky sea salt , to taste
  • 12 Jicama wraps

Tahini Sriracha Dipping Sauce

  • 1/4 cup Tahini, you can do 2 tbsp tahini and 2 tbsp peanut butter and yum
  • 2 tbsp Sriracha, adjust for your heat preference
  • 1 tbsp Maple syrup
  • 1 tbsp Rice vinegar
  • 1 Orange, squeezed
  • 1 tsp Ginger, grated
  • 2 tsp Sesame oil
  • 2 tsp Tamari
  • Salt and pepper , to taste

Directions 

  • First, wrap the cucumber in paper towel to remove the excess moisture.
  • Secondly, add the veggies and chicken to the jicama wraps, squeeze a bit of lime, add flaky sea salt, cilantro and cashews.
  • Then, wrap tightly and tie with a chive.
  • Lastly, mix everything for the sauce and top with black sesame seeds. Enjoy!

Nutrition

Calories: 336kcal, Carbohydrates: 66g, Protein: 7g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 151mg, Potassium: 1244mg, Fiber: 35g, Sugar: 16g, Vitamin A: 2239IU, Vitamin C: 157mg, Calcium: 106mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Asian, Mexican

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