Jicama Wraps Recipe
Featuring a vibrant chicken salad made with rotisserie chicken, avocado, lime, and jalapeños, there's so much to love about these jicama wraps. Drizzle with salsa verde-yogurt sauce! These make a satisfying, healthy lunch or picnic option.
Print
Pin
Calories: 336kcal
Servings: 12
Equipment
- Bowl
- Spoon
- Serving Plate
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
Instructions
- Wrap the cucumber in a paper towel to remove excess moisture.
- Add the julienned veggies and optional chicken to the jicama wraps.
- Squeeze a bit of lime juice over the filling.
- Sprinkle with flaky sea salt, cilantro, and crushed cashews.
- Wrap tightly and secure with a chive strip.
- Mix all the sauce ingredients and sprinkle 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 | Calcium: 106mg | Iron: 4mg