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Tahini Sriracha Jicama Wraps 👌🏻😻 I added chicken for Bryan but left mine without and tbh they were just as good or better 🙈. I bought the jicama wraps from Trader Joe’s but I’ve made them using the mandoline ❤️.
Why You’ll Tahini Sriracha Jicama Wraps
These are fresh and delicious. They are a quick and easy lunch. This recipe is super versatile because can add your favorite protein, or add more veggies. The tahini sriracha sauce is nutty and spicy, and creates a lovely balance.
Substitutions
You can sub any of the veggies for your favorite ones. You can also add shrimp, like my Shrimp Jicama Wraps, or do your protein of choice. If you aren’t a fan of spicy, you can adjust the amount of sriracha you add into the sauce.
Tahini Sriracha Jicama Wraps
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
- Crushed Cashews to taste
- Flaky sea salt to taste
- Chicken to taste and optional
- 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 grated ginger
- 2 tsp sesame oil
- 2 tsp tamari
- Salt and pepper to taste
Directions
- Wrap the cucumber in paper towel to remove excess moisture
- Add the veggies and chicken to the jicama wraps, squeeze a bit of lime, add flaky sea salt, cilantro and cashews
- Wrap tightly and tie with a chive
- Mix everything for the sauce and top with black sesame seeds. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
