Low-Carb/Keto Jicama Tacos
Peace, fam! On my (what seems like) daily journey through HEB, I always notice these jicama tortilla wraps. I’ve always been curious, and finally decided to go for it. My husband and I both love tacos, plus we live in Texas so it’s nearly impossible to resist the temptation to occasionally indulge. I was happy to read that these jicama shells only contain 1.7 grams of carbs (10 calories) each so I was definitely down!
For the filling, I cooked boneless, skinless chicken breast, covered with zero carb buffalo sauce in my crock pot on low for seven hours. I then drained the juices, shredded the chicken, and returned it to the crock pot with shredded cabbage and fresh buffalo sauce. I let this cook on high for about two hours.
The jicama shells come refrigerated, cold and wet. They are very fragile and the texture is only slightly crunchy, but mostly soft. It’s like eating lettuce wraps. If you’re looking for something that more closely mimics the texture of actual tortillas, you’ll have to search elsewhere. I used my broiler to remove some of the moisture from the jicama. I enjoy the taste and texture of lettuce wraps, and also enjoyed the jicama tortillas. If vegetable wraps aren’t your thing, there are tons of low-carb flour tortillas available pretty much everywhere! Enjoy.