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.
- Jicama tortillas
- Rotisserie Chicken
- Jalapeño peppers
- Olive oil
- Kosher salt
- Red onion
- Beets or sliced radish
- Microgreens or thinly shredded cabbage
- Greek yogurt
- Dijon mustard
- Salsa verde
How To Make This Recipe
Shred chicken. Start by making the chicken salad. In a large bowl shred the rotisserie chicken into bite-sized pieces.
Add remaining ingredients. Add the avocado, lime juice, minced jalapeño, cilantro, olive oil, chopped red onion, and salt to the chicken.
Make chicken salad. Stir all the ingredients together until combined. Taste and add more salt or lime juice as needed.
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.
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.
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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