Brazilian Tapioca Crepe with Shredded Chicken
A naturally gluten-free Brazilian street food classic — chewy tapioca crepes stuffed with seasoned shredded chicken, melted cheese, and a hint of lime.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Crepes are best fresh. Store leftover filling in the refrigerator for up to 3 days.
- Batching: Tapioca flour is available in the international aisle of most grocery stores — look for the Brazilian brand Yoki.
- Reheat: Make crepes fresh and reheat filling in the microwave for 1 minute.
EXECUTION STEPS
THE MACRO PREP
Place tapioca flour in a bowl and gradually add water, mixing with your fingers until it forms a moist, sandy texture that clumps when squeezed.
HIGH HEAT SEAR
Sift the hydrated tapioca through a fine sieve to remove lumps — this is key for a smooth crepe.
HIGH HEAT SEAR
Heat a non-stick skillet over medium heat. Sprinkle a thin, even layer of tapioca flour across the pan. It will melt together into a crepe in about 1 minute.
THE MACRO PREP
While the crepe sets, mix shredded chicken with garlic powder, paprika, lime juice, and salt.
STEP 5
Spread cream cheese over the crepe, add mozzarella and seasoned chicken to one half.
STEP 6
Fold the crepe in half, press gently, and cook 1 more minute until cheese melts. Repeat for the second crepe.
STEP 7
Garnish with fresh cilantro and serve immediately.
PRIMARY CATEGORY
EXPLORE MORE One Pan ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1 cup tapioca flour (polvilho)
- 1/4 cup water
- 1.5 cups shredded cooked chicken breast
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons cream cheese
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Fresh cilantro, chopped
- Salt to taste