Jicama Tortillas Recipe

Ingredients:

• 1 large jicama

Directions:

1. Wash the jicama thoroughly under cool water, using a vegetable brush to remove any dirt.
2. Trim both ends of the jicama and peel the skin off with a vegetable peeler, ensuring all tough flesh is removed.
3. Cut the jicama in half crosswise, then slice each half into paper-thin pieces using a sharp knife or a mandoline with the thinnest blade.
4. Use the slices immediately as crisp tortillas, or store them in a resealable plastic bag in the fridge for up to a week.

Recipe Tip:

There are a few ways to soften the jicama slices if you prefer them more pliable:

• Steam: Place the slices in a steamer insert and steam over boiling water for 2 minutes. Drain on a kitchen towel.
• Microwave: Place the slices in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 2 minutes. Drain on a kitchen towel.
• Griddle: Heat a large griddle over medium heat. Brush the slices lightly with oil and cook until soft, about 30 seconds per side.

Nutrition Facts (per serving):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.