Brazilian Cuisine
Tapioca Roll with Chicken and Cream Cheese
A modern, homemade version of the popular Brazilian street food, adapted for a quick and satisfying snack. The thin crepe forms instantly on a dry skillet from hydrated cassava starch, becoming crispy on the outside and delightfully chewy on the inside. A juicy filling of shredded chicken breast pairs beautifully with the rich, slightly salty cream cheese. This gluten-free wrap offers an amazing contrast of textures and keeps you full for longer.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 340 kcal
- Protein
- 19 g
- Fat
- 14 g
- Carbs
- 34 g
- Fiber
- 1 g
Step by step
Method
- 01
Shred or finely dice the pre-cooked chicken breast, then mix…
Shred or finely dice the pre-cooked chicken breast, then mix it with salt and pepper in a small bowl.
- 02
Heat a dry, non-stick skillet over medium heat without adding…
Heat a dry, non-stick skillet over medium heat without adding any oil or butter.
- 03
Sift or spread a layer of hydrated tapioca flour evenly acros…
Sift or spread a layer of hydrated tapioca flour evenly across the bottom of the warm pan.
- 04
Cook for about 2 minutes until the edges lift and the crepe h…
Cook for about 2 minutes until the edges lift and the crepe holds together, then flip it over.
- 05
Quickly spread cream cheese on one half of the crepe and top…
Quickly spread cream cheese on one half of the crepe and top with the seasoned chicken.
- 06
Fold the crepe in half over the filling, press gently, and co…
Fold the crepe in half over the filling, press gently, and cook for 30 more seconds on each side until crisp.
Dishday
Useful advice
Cooking tip
If your hydrated tapioca flour feels too clumpy, press it through a mesh sieve before adding it to the pan.
How to serve
Serve hot while the cream cheese is melted and gooey, and the tapioca shell keeps its signature crunch.
How to store
Tapioca crepes are best made fresh. The chicken filling can be prepared ahead and stored in the fridge for up to 2 days.
Note
Make sure to use hydrated tapioca starch (goma de mandioca) for this recipe; regular dry starch won't bind properly.
