Trader Joe’s Jicama Wraps took their time showing up in our stores in the Pacific Northwest. But I actually think they’re hitting at the right time because they’re great for low carb summer tacos. They literally are just thin slices of jicama, so you could just sprinkle them with some chile lime seasoning and snack on them.
What Trader Joe’s Jicama Wraps have going for them is some nice crunch. If you’ve had jicama from a salad bar, or your mom bought it in the 80s, you know it doesn’t really have any flavor. But it’s a nice blank canvas for whatever fillings you want.
I opted to raid our leftovers from the last couple of nights and make some quick tacos for lunch. First up is a grilled flank steak taco with salsa, cotija cheese, red onion and cilantro. The other is a chili garlic tofu wrap with cabbage and stir fried peppers, carrots and sugar snap peas. I dipped that one in a little sweet chile sauce.
Just as a test, I ran one over a gas burner for about 30 seconds, turning it a few times. The tears charred slightly, but I didn’t want to actually cook the jicama. It does soften it up a little bit more, so if you want it warm-ish for a breakfast taco say, run it over the stove. But the jicama wraps are pliable enough that they won’t break if you have them taco-style.
I won’t be giving up corn tortillas anytime soon, but if you’re low carb, or you’re just looking to mix it up, these make pretty tasty tacos. I’ll definitely buy them again, now it’s time to brainstorm more filling ideas.
The chili garlic tofu is based on Andrea Nguyen’s Sriracha Tofu in Vietnamese Food Any Day. I just swap chili garlic sauce for the sriracha.
Check out some of our other recent We Tried’s from Trader Joe’s:
Pork and Ginger Soup Dumplings
Ketchup Flavored Spud Crunchies
Ube Mochi Pancake and Waffle Mix