Latin American & Caribbean · Breakfast · Lunch · Snack
Brazilian Tapioca Crepes with Chicken, Tomato and Mozzarella
Tapioca de frango com queijo
Chewy, naturally gluten-free crepes made from hydrated tapioca starch that sets on its own in a dry pan, folded around juicy shredded chicken, fresh tomato and a little melted mozzarella.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 2
Calories come from: Carbs 61% · Fat 15% · Protein 24%
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Ingredients
For 2 servings- 1 1/4 cups160 gtapioca starch (tapioca flour)
- 1/3 cup80 gwater, for hydrating the starch
- 1/2 tsp, dividedsalt
- 1 small breast200 gboneless skinless chicken breast
- 3 cups750 gwater, for poaching
- 1 medium120 gtomato, diced
- 1/2 cup60 gpart-skim mozzarella, shredded
- 2 stalks15 gspring onion, thinly sliced
- 1 tspdried oregano
- 1/4 tspblack pepper
Steps
- 1
Place the chicken breast in a small pot with the 3 cups of poaching water and 1/4 tsp of the salt.
- 2
Bring to a gentle simmer and cook for 15–18 minutes, until the thickest part reaches 74 °C / 165 °F.
- 3
Lift out the chicken, let it cool slightly, then shred it with two forks; discard the poaching water.
- 4
Toss the shredded chicken with the tomato, spring onion, oregano and black pepper.
- 5
Put the tapioca starch and remaining 1/4 tsp salt in a bowl and drizzle in the 1/3 cup water a little at a time, rubbing with your fingers until it looks like damp, crumbly sand.
- 6
Let the starch rest for 10 minutes, then press it through a sieve to get a fine, fluffy powder.
- 7
Heat a dry non-stick pan (about 20 cm) over medium heat; no oil is needed.
- 8
Sieve one quarter of the starch evenly over the pan, pressing lightly with a spatula to cover the base without gaps.
- 9
Cook for 1–2 minutes, until the starch fuses into a single white disc and the edges lift.
- 10
Flip the crepe and cook for 30 seconds more.
- 11
Spread a quarter of the chicken mixture and a quarter of the mozzarella over one half of the crepe.
- 12
Fold the crepe in half and cook for about 1 minute, until the cheese melts.
- 13
Repeat with the remaining starch and filling to make 4 tapiocas, and serve warm.
Swaps, storage and make-ahead
Swaps
- For a vegetarian version, replace the chicken with mashed black beans or sautéed mushrooms seasoned with the same oregano and pepper.
- For dairy-free, swap the mozzarella for a dairy-free shredded cheese or a little mashed avocado added after cooking.
- Use leftover rotisserie chicken instead of poaching a breast to save time, choosing one labelled gluten-free if you need the dish to stay gluten-free.
- Ready-hydrated tapioca goma (sold in Brazilian shops) can replace the starch and water, so you can skip the hydrating and resting steps.
Storage
Tapiocas are best eaten fresh and warm, since the crepes turn rubbery and hard as they sit. Refrigerate leftover chicken filling within 2 hours for up to 3 to 4 days and reheat it until steaming hot, but do not freeze the assembled crepes.
Make ahead
Poach, shred and season the chicken up to 3 days ahead and keep it covered in the fridge. The hydrated, sieved starch can also be stored in an airtight container in the fridge for a few days, then cook the crepes just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (695 g) | Per 100 g | |
|---|---|---|
| Calories | 513 kcal | 74 kcal |
| Protein | 30.5 g | 4.4 g |
| Carbohydrates | 76.8 g | 11.1 g |
| of which sugars | 5.1 g | 0.7 g |
| Fiber | 1.9 g | 0.3 g |
| Fat | 8.7 g | 1.3 g |
| of which saturated | 4 g | 0.6 g |
| Sodium | 853 mg | 123 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
