Description
A quick and easy Brazilian crepioca (tapioca + egg) filled with a creamy shredded chicken and requeijão mixture. Ready in under 15 minutes, perfect for breakfast, snack, or light dinner.
Ingredients
2 tablespoons goma de tapioca hidratada (hydrated tapioca gum)
2 large eggs
1 cup cooked and shredded chicke
1/3 cup chopped onio
2 cloves garlic, minced
3 tablespoons requeijão cremoso (creamy cheese spread)
2 tablespoons heavy cream
2 tablespoons chopped fresh parsley or cilantro
Salt and black pepper to taste
Olive oil or butter for greasing
Instructions
- Prepare the filling: In a non-stick skillet over medium heat, heat a drizzle of olive oil. Sauté onion and garlic until softened. Add shredded chicken, salt, and pepper; cook for 2 minutes
- Reduce heat to low. Stir in requeijão and heavy cream until smooth and creamy. Add fresh herbs. Remove from heat and set aside
- Make the batter: In a bowl, lightly beat eggs with a fork. Add tapioca gum and a pinch of salt; mix until smooth and lump-free
- Heat a medium non-stick skillet over medium-high heat and grease with oil or butter. Pour in batter and quickly swirl to form a thin, even circle. Cook for 1-2 minutes until edges lift and surface sets
- Flip carefully with a spatula and cook for another 30 seconds until lightly golde
- Assemble: Place all the creamy chicken filling on one half of the crepioca. Fold the other half over to form a half-moo
- Press gently with a spatula to heat through. Transfer to a plate and serve immediately
Notes
Use leftover roasted chicken or cook a chicken breast specifically for this recipe. Both work perfectly.
For a lactose-free version, replace requeijão and cream with plant-based alternatives.
You can replace chicken with tuna or ground beef for variation.
For a fitness option, use only egg whites instead of whole eggs.
Add spices like smoked paprika, turmeric, or oregano to the filling for extra flavor.
Store assembled crepioca in the fridge for up to 2 days. Reheat in a skillet, not microwave.
To freeze, make crepioca discs without filling and stack with parchment paper. Thaw and fill when ready.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Lunch
- Method: Pan-frying
- Cuisine: Brazilian