I tried these Jicama Wraps three ways: uncooked, warmed up in the microwave, and also heated in a cast iron pan. I enjoyed them all three ways but I loved them raw or slightly warmed in the microwave best.
When I cooked these wraps in the pan, the water evaporated a little, which made the already small wrap curl up a bit and shrink in diameter. It made for a slightly thicker and chewier texture, but I felt like it was too small to fill.