Venezuelan Arepa Reina Pepiada
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 35 min · Chicken · gluten-free, dairy-free, high-protein
560 cal
32g protein
54g carbs
24g fat
per serving · estimated
Ingredients
- 1 cup masarepa (precooked white cornmeal)
- 1 1/4 cups warm water
- 2 cups shredded cooked chicken breast
- 1 ripe avocado
- 1/4 cup mayonnaise
- 1 tbsp fresh cilantro
- 1 lime
- 1/2 tsp kosher salt
Method (tap to check — screen stays awake)
- Mix masarepa, salt, and warm water into a soft dough; rest 5 minutes.
- Form 4 thick discs and cook on a lightly oiled griddle 6 minutes per side until crusty; finish in a 350F oven 8 minutes.
- Mash avocado with mayonnaise, lime juice, cilantro, and salt.
- Fold shredded chicken into the avocado mixture.
- Split the warm arepas and stuff generously with the chicken-avocado salad.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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