Chicken Avocado Jicama Wraps

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.

Have you tried jicama tortillas yet? I’m a newbie to them. I’ve seen them in grocery stores but hadn’t ever added them to my grocery cart until a few weeks ago and I’m kind of in love.

Trader Joe’s Jicama Wraps are popular and Whole Foods has them as well. They are low in calories and a great healthy alternative for tacos or, in this case, wraps with chicken salad, shredded beets, micro greens, and arugula.

These wraps are high in fiber, low in carbs, and are an awesome make-ahead lunch or picnic recipe. The jicama tortillas don’t get soggy like flour tortillas would, so you can pack them hours in advance and know they’ll be just as crunchy and delicious as the moment you made them.

What Are Jicama Tortillas?

Jicama tortillas (also labeled jicama wraps) are thin slices of raw jicamas, about the same size and shape as a small corn tortilla. They are a great low-carb alternative to taco shells and taste like a mixture of apple and potato.

Jicama is a root vegetable popular in Mexico that has a mild flavor and exceptional crunchy texture. You can make your own jicama tortillas by peeling and thinly slicing a jicama with a mandoline or knife, but not many of us have a mandoline big enough or the knife skills to make even, thin slices.

I just buy them pre-cut from the grocery store. They are located in the produce section next to the other prepped vegetables.

Ingredients

• Jicama tortillas
• Rotisserie Chicken
• Avocado
• Limes
• Jalapeño peppers
• Cilantro
• Olive oil
• Kosher salt
• Red onion
• Beets or sliced radish
• Arugula
• Microgreens or thinly shredded cabbage
• Greek yogurt
• Dijon mustard
• Salsa verde
• Scallions

How To Make This Recipe

step one

Shred chicken. Start by making the chicken salad. In a large bowl shred the rotisserie chicken into bite-sized pieces.

step two

Add remaining ingredients. Add the avocado, lime juice, minced jalapeño, cilantro, olive oil, chopped red onion, and salt to the chicken.

step three

Make chicken salad. Stir all the ingredients together until combined. Taste and add more salt or lime juice as needed.

step four

Prep the garnishes. Peel the beet and shred on a box grater or make thin slices with a mandoline or knife, then cut the thin slices into matchsticks. Gather the arugula and micro greens. Thinly slice a scallion on the diagonal and remove the leaves from a few sprigs of extra cilantro.

step five

Make the dipping sauce. In a separate medium bowl, whisk together the salsa verde, yogurt, dijon, and salt. Taste and add more salt as needed.

step six

Fill the jicama wraps. Lay two or three jicama tortillas on the counter. Top with a few pieces of arugula, a sprinkling of microgreens, a few pieces of beet, and a generous spoonful of chicken salad. Sprinkle a few pieces of scallion and cilantro over the top and drizzle with the salsa verde sauce. Fold them like a taco and enjoy with more dipping sauce on the side.

If You Like This Recipe You’ll Love:

• Roasted Green Hatch Chile Salsa
• Best Ever Canned Black Beans Recipe
• Instant Pot Pork Chili Verde with Cheese
• Vegan Refried Beans
• Skillet Skirt Steak Recipe (from our sister site, Kate’s Best Recipes)
• Gluten-Free Baked Spaghetti Squash with Chipotle Cream Sauce
• Cucumber and Tomatoes Salad (again from Kate’s Best Recipes)

Take Jicama Wraps Beyond Taco Night

These Chicken Avocado Jicama Wraps are a nutrient dense lunch or light meal that only take a couple of minutes to prepare and are super satisfying. Let me know when you make them, I always love hearing from you. Snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

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Chicken Avocado Jicama Wraps

Yield: 4-6 servings

Prep Time: 30 minutes

Total Time: 30 minutes

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

Ingredients

• 2 cups shredded rotisserie chicken
• 1 cup diced ripe avocado
• 1 tablespoon olive oil
• 1/3 cup small diced red onion
• 1/4 cup minced cilantro, plus more for serving
• 1/4 cup small diced jalapeño, seeds removed if you'd like it less spicy
• Juice of 1 lime
• 1/2 teaspoon kosher salt

For the Wraps

• 1 package jicama wraps (also labeled, jicama tortillas)
• 1 beet, shredded or cut into matchsticks
• 1 cup baby arugula
• 1 cup microgreens
• 2 scallions, thinly sliced on the diagonal

For the Salsa Verde-Yogurt Dipping Sauce

• 1/4 cup full-fat Greek yogurt
• 1/4 cup salsa verde, homemade or store bought
• 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt

Instructions

1. Make the chicken salad. In a large bowl, combine chicken, avocado, olive oil, red onion, cilantro, jalapeño, lime juice, and salt. Stir to combine. Taste and add more salt or lime juice as needed.
2. Make the dipping sauce. Whisk together yogurt, salsa, Dijon, and salt in a medium bowl.
3. Make the wraps. Lay the jicama wraps on a clean work surface. Top with a few pieces of beets, arugula, and microgreens. Add a spoonful of chicken salad. Top with a few more cilantro leaves and scallions and drizzle a little dipping sauce over the top.
4. Serve. Hold the two sides of the wrap together like a taco and enjoy with more dipping sauce!

Notes

1. Make Ahead Instructions: You can assemble these and store in a resealable container in the refrigerator for up to 4 hours. I like to put them in a tight container where the folded wraps are snug and won't jostle around.
2. Leftovers. You will have a little chicken salad leftover. It will keep in the refrigerator for up to 5 days. Buy more jicama wraps or enjoy on its own.
3. Substitutions: Swap the beets, arugula, and/or microgreens for thinly sliced red cabbage, radishes, and/or bell peppers.
4. Can I eat the jicama wraps raw? Yes! You do not need to cook the jicama wraps before eating.
5. Is it spicy? No. But if you are very sensative to spice, remove the seeds and white ribs of the jalapeño before dicing.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 94mgSodium: 623mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 22g

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