Blend kiwis and tangerines until smooth. Scrape down sides so no lumps remain.

Stir in honey and lemon juice. Taste and add more honey only if needed.

Heat the puree in a small saucepan over low heat. Whisk in cornstarch slurry.

Cook 3 to 4 minutes until slightly thickened. Cool a minute.

Spread thinly on a parchment-lined baking sheet, aiming for 1/8-inch thickness.

Dry in a 170°F oven or dehydrator 3 to 4 hours until no longer sticky.

Cut into strips and roll. Store in an airtight container.