These quick and flavorful Tex-Mex Jicama Wraps make for an ideal meatless lunch. We toss crunchy jicama with black beans and sweet corn in a zesty dressing. Then, we stuff that healthy filling into a soft whole wheat tortilla wrap. Start to finish, they’re ready in 10 minutes flat–no cooking required.
How To Make This Recipe
Our filling starts with jicama, black beans, corn, salsa, cilantro, and romaine. For our creamy dressing, we bring together plain, non-dairy yogurt with lime, cumin, and chili powder. We prefer to use whole grain tortilla wraps.
Make Jicama Wrap Filling
We begin by preparing our seasoned dressing. In a large bowl, we whisk our non-dairy yogurt together with lime juice, cumin, and chili powder.
Seasoned dressing.
As soon as we make the dressing, we add our black beans, cilantro, corn, jicama and salsa. Then, we grab our spatula and stir to coat all of those legumes and vegetables in the dressing.
Dressing combined with legumes, vegetables, and salsa.
Once the filling mixture is thoroughly combined, we fold in our shredded romaine. We hold off until the end because we want to prevent our lettuce from bruising and retain that fresh crunch.
Fold in the shredded romaine last.
Ready To Serve
Now that we’ve prepared our filling, we’re ready to serve our jicama wraps. We fill our tortillas by spooning half of the mixture across the center of each one.
Fill those tortillas.
Then, we wrap our tortillas up tightly. We fold each side in and then roll them up from the bottom. We like to serve these delicious jicama wraps immediately.
Enjoy those Tex-Mex Jicama Wraps!
More wrap fillings:
Recipe Card for Tex-Mex Jicama Wraps
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Tex-Mex Jicama Wraps
Ingredients
- 1/4 cup non-dairy yogurt plain
- 1/2 medium lime juiced
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup jicama cut into matchsticks
- 1/4 cup black beans canned, drained & rinsed
- 1/4 cup corn kernels frozen, thawed
- 1/4 cup fresh cilantro chopped
- 1/3 cup salsa
- 1 cup romaine lettuce shredded
- 2 each whole wheat tortillas
Instructions
- In a large bowl, mix non-dairy yogurt, lime juice, cumin and chili powder.
- Next, stir in black beans, cilantro, corn, jicama and salsa.
- Now, fold in shredded romaine.
- Spoon one half of the mixture across the center of each tortilla.
- Wrap tortillas up by first folding each side in and roll up tightly from the bottom. Serve immediately.
