I've been threatening to get some for weeks, but my wife gets that 'wrinkle' in her nose.

what do you want those for?

texture, babe, texture

Interesting!

I've not run across those. Just did a google image search and seems a few suppliers are selling packages. Someone on ytube just slices them sideways into long ovals on a wide mandolin. They must package them carefully without oxygen to last on a shelf.

Unfortunately i had a bad one about ten yrs ago and can't go near them. (it fermented from the inside out)...made my whole family sick in spring rolls. Just gastric bombs type issues, not serious. Only later did I realize the old garbage smell was the leftover half in the fridge. Looked fine.

Good idea though. The whole ones often sit un-noticed at the market. I'm sure those are sliced fresh from the field.

I've been using big golden beets and radish sliced on my wide mandolin for tacos and salad tacos. Big daikon radish that is really quite mild makes good roll-ups with a simple potato peeler making long strips.

I'm making all sorts of veggie apps and roll-ups, tooth-picked veg tacos, for a wedding in Sept...I'll have to test those.

Jicama is something I don’t know I’ve ever eaten, and had been on my to-try list for a while. So these “tortillas” are raw?

The tortillas are new to me. I use jicama in certain salads for the mild taste and crunch.

I like jicama, I've only had it in salads so far. This tortilla idea sounds interesting.

Hmmmm. I've had jicama, but I've never seen it in large slices before. We also have a big deli slicer that we bought used, so if I got a jicama I could do that.

What I do have in the refrigerator is a big watermelon radish, sleevendog's picture reminded me. I have to do something with that pronto, it's been there about a week.

Annie

I made a quesadilla today, but steamed rather than grilled. It was good. The heat made the jicama flexible, but it still had some snap. IOW, floppy and crisp! Very tasty. I didn't know that jicama was great with cheese until this adventure. I think it could have used more flavor since the jicama didn't provide any, but that's easy. I'd just done cheese and hot sauce. Plenty of room for adding flavor there.

FOAS, yes, they're raw, and in the produce department with the packets of things like sugar snap peas and microgreens. Most jicama has a very mild flavor, and once in awhile it's stronger and a bit radishy, like a weak daikon. It's sweeter though. Very mildly sweet, but radishes are only sweet when roasted, IME. They have snap but not crunch, so they're pleasant to eat raw. There's a bit of texture, kind of like open pores?, and it's wet. :) Just peel, chop or make battons, and nibble.

I've come across grilled jicama, but it's kind of a head scratcher. Not terribly bad, but sort tastes like the sum of the parts, jicama+hot+grillmarks, rather than changed.

Sleevendog, all your veggie bits sound fantastic! Thanks for the beautiful picture too. The jicama tortillas are in a plastic half shell with a sealed film top. I put the remaining chips in a ziploc last night and they were still nice at lunch time today. The packages say to use by June 10, so they don't expect more of these than you would with home sliced jicama, but I'm sure with commercial packing standards there's significantly less bacteria and mold, helping it stay nice longer. So sorry that bad one put you off, but I sure understand how that happens!

Bragu, the tortillas are very thin, so texture, but not really crunchy. OTOH, you made me think of putting one in a sandwich. That would be awesome! All the crunch and moisture of iceberg, but uniformity and thinness.

i do like matchstick size pieces and add it to cabbage/kohlrabi in a slaw base … add strips/dices of granny smith apples

the 'snap' is a better way to describe it than 'crunch' …

Yes..."snap" is good. For me the taste is somewhere between water chestnut and apple. I sometimes serve an avocado, orange, red onion and jicama salad with Mexican food.

So I tried a chicken sandwich today. The jicama seemed too thin so I used tSwo pieces together top and bottom. Too floppy, still, if you want to be dainty, but it tasted good and doesn't tear like lettuce does. Lettuce makes a natural cup. But in that, it's no different than regular tortillas would be, floppy and a little drippy. :) I don't like tortilla sandwiches. I mean, quesadillas and burritos, yes, but not a flat tortilla top and bottom instead of bread. I liked the jicama tortillas a lot better than real ones. If I weren't off bread for a couple of weeks, I would just put the jicama tortilla on the bread. :)