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Jicama Chicken Tacos

We found a great substitute for tortillas that have a nice crunchy texture and don't fall apart even when they're loaded with taco filling! What is it you ask? Jicama! Not sure what that is? It's an edible root vegetable that's commonly used in Mexico. It pops up in salsas and slaws sometimes and works great for these tacos!

  Macronutrient Balance: 37g Protein / 11g Fat / 9g Carbohydrates - this makes 1 serving (3 Tacos)


  • 3 jicama wraps (find them with no additives at your local grocery)

  • 6 oz Pan Seared Chicken Breast (that's our simple recipe) (or prep some of our Crockpot Salsa Chicken for this) and season however you want

  • 1/8 cup shredded cheddar cheese, divided 

  • 1 Tbsp sour cream

  • 1 Tbsp chunky salsa

  • 1 Tbsp chopped cilantro


  1. Heat up your jicama tortillas on a skillet on low heat (or in the microwave if you're wanting to speed that up).

  2. Top with remaining ingredients so you have an equal amount on each tortilla. Enjoy!


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