If you've been on the lookout for jicama wrap recipes, here's an Asian-inspired version that's super healthy and easy to make. Give this one a try the next time it's taco night!
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What is Jicama?
Jicama is also known as a Mexican turnip or Mexican yam bean. It's a root vegetable that looks like a giant potato, but the similarities end there. The brown skin is poisonous, so only the inner white flesh can be eaten.
Jicama has a crunchy, crisp texture with a slightly sweet and mild flavor. It is very hydrating and refreshing to eat due to its high water content.
Different Ways to Use Jicama
Sliced raw jicama make a great snack that is easy to pack and enjoy on the go. They are also a fantastic low-carb alternative to corn tortillas, flour tortillas, and traditional taco shells. You could also use them in place of lettuce wraps or put on spin on making spring rolls.
Jicama is suitable for a variety of dietary styles, including the vegan diet, keto diet, and the low-carb diet.
What are the Health Benefits of this Jicama Wrap Recipe?
For this recipe, there are two ingredients with loads of health benefits that you may not be aware of.
Jicama
- Jicama has a low glycemic index and the potential to suppress glucose spikes after a meal.
- It is high in prebiotic fiber, which is good for digestive health.
- It is high in vitamin C and other antioxidants that improve your immune function.
- It can keep your bones strong by promoting mineral retention and absorption of calcium. It can also suppress bone loss.
Broccoli Sprouts
I first learned about broccoli sprouts in a class taught by Liana Werner-Grey, the woman who healed herself from throat cancer through proper nutrition and a healthy lifestyle. Broccoli Sprouts are one of the top cancer-fighting foods, due to their extremely high levels of sulforaphane. This compound can activate disease-fighting functions in the body.
While broccoli is grown out of broccoli sprouts, it contains far less sulforaphane, so they offer different health benefits. Broccoli sprouts are easy to add to any savory meal, so I encourage you to find ways to eat them often!
Ingredients
For the Sauce
- Rice wine vinegar - this type of vinegar adds a mild and slightly sweet flavor.
- Gluten-free tamari - since soy sauce tends to contain gluten, tamari sauce is a good substitute as it is most commonly gluten-free. I recommend the San-J brand with 25% less sodium.
- Gluten-free hoisin sauce - this adds both a sweet and salty flavor and is commonly used in Chinese stir-fry dishes. For this recipe, I used the San-J brand.
- Gluten-free sriracha - this adds a mild spiciness, but you can always add more if you want to turn up the heat. For this recipe, I used the Yellowbird brand.
For the Tacos
- Garlic cloves - fresh garlic has a more pronounced flavor than garlic powder. You can use either based on your preference. One-eighth teaspoon of garlic powder equates to one garlic clove.
- Green onions - not only does this add a mild onion flavor, but also beautiful color and texture.
- Ginger - you can use fresh ginger or ginger paste. I like to make a large batch of ginger paste, store it in the freezer, then pop one out when I need it for a recipe. Here's how to freeze ginger for cooking to make weeknight meals a little easier.
- White onion - choose a white onion for a stronger flavor or a yellow onion if you prefer a milder flavor.
- Water chestnut - this is a mild aquatic vegetable that adds a uniquely satisfying crunch. It absorbs the flavor of any sauce without adding a competing flavor.
- Extra virgin olive oil - you can also use avocado oil instead of olive oil. Avocado oil has a higher smoke point, but olive oil has a much higher polyphenol content, which are chemical compounds with antioxidant and anti-inflammatory properties.
- Ground turkey - if you don't prefer turkey meat, feel free to make ground chicken tacos instead.
- Salt and pepper - any type of salt is fine. Fresh cracked black pepper is best for a more fragrant peppery flavor.
- Jicama wraps - I use Trader Joe's jicama wraps. A single package contains 12 thin slices of jicama "tortilla" shells. If pre-sliced jicama wraps are not available at your local grocery stores, you can slice your own using a mandoline slicer. Don't forget to remove the skin first, using a vegetable peeler.
- Broccoli sprouts - this adds a flavor similar to radishes, which brightens up the taco filling. Whole Foods sells these in a 2-ounce package, which is more than what you'll need for this recipe. Toss the leftover sprouts into other meals throughout the week to enjoy more of their amazing health benefits!
Instructions
For the Sauce
Add the rice wine vinegar, tamari sauce, hoisin sauce, and sriracha to a small mixing bowl. Whisk to combine, then set aside.
For the Tacos
Mince the garlic, dice the green onions, chop the onion, grate the ginger, and dice the drained water chestnuts.
Heat the olive oil in a skillet on medium-high heat.
Toss in the chopped onions and cook for a couple of minutes.
Combine the ground turkey with the onions and cook until the meat is browned, about 3-5 minutes. Make sure to crumble the turkey into small pieces while cooking.
Stir in the sauce, ginger, and garlic.
Add the water chestnuts, green onions, salt, and pepper.
Combine all of the ingredients then remove from the heat.
Now it is time to assemble the jicama tacos! Add 2-3 tablespoons of the turkey filling onto each jicama wrap then top with some broccoli sprouts before serving.
Enjoy your first bite into these healthy and satisfying tacos! I hope this becomes one of your favorite jicama wrap recipes to make at home.
Variations
For Mexican-inspired tacos, use ground beef and taco seasoning to make the filling, then add lime juice for a little zest and your favorite toppings.
Storage
Jicama wrap tacos can be stored in the refrigerator for 3 days. Any longer and the jicama wraps may start to turn slimy.
Make sure to store the jicama wraps in a separate airtight container from the taco filling. When ready to eat, heat the filling in the microwave for 1-2 minutes then assemble the tacos.
FAQ
It is not necessary to cook jicama wraps. Use them straight out of the package for making wraps and tacos.
The taste of jicama tortillas is similar to water chestnuts but is slightly sweeter and has less of a nutty flavor.
Jicama has a low glycemic index and is a great choice for diabetics. It even has the potential to suppress glucose spikes when consumed.
Recipe
Jicama Wrap Tacos with Ground Turkey
INGREDIENTS
For the Sauce
- 2 tablespoon tamari I recommend San-J Gluten-Free Tamari, Low Sodium
- 1 tablespoon rice wine vinegar
- ¼ cup hoisin sauce I recommend the gluten-free Lucky Foods brand
- 1 tablespoon sriracha I recommend the gluten-free Yellowbird brand
For the Jicama Taco
- 2 cloves garlic minced
- 2 stalks green onions diced
- 1 tablespoon fresh grated ginger
- 1 small onion diced
- 8 ounce canned water chestnuts drained and diced
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 pound ground turkey
- salt and pepper to taste
- 12 slices jicama wraps I get a package of 12 from Trader Joe's
- 1 ounce broccoli sprouts
INSTRUCTIONS
Make the Sauce
- In a small mixing bowl, whisk together the sauce ingredients and set aside.
Make the Taco Filling
- Mince the garlic, dice the green onions, chop the onion, grate the ginger, and dice the drained water chestnuts.
- Heat the olive oil in a skillet on medium-high heat then toss in the chopped onions and cook for a couple of minutes.
- Combine the ground turkey with the onions and cook until the meat is browned, about 3-5 minutes. Make sure to crumble the turkey into small pieces while cooking.
- Stir in the sauce, ginger, garlic, water chestnuts, and green onions. Add salt and pepper to taste. Remove from heat.
Assemble the Tacos
- Add 2-3 tablespoons of the turkey filling to each jicama wrap then top with some broccoli sprouts before serving.
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