Arepas fill with creamy chicken, avocado, mayonnaise, lime, and cilantro in a Venezuelan classic.
25 min prep 28 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken breast with half the salt for 18 minutes and shred.
Knead masarepa, lukewarm water, and remaining salt and rest for 5 minutes.
Shape 4 arepas and cook in a pan with oil for 5 minutes on each side.
Finish the arepas at 180°C for 8 minutes until the inside dries slightly.
Mash avocado with lime juice, mayonnaise, black pepper, finely chopped white onion, and cilantro.
Mix the shredded chicken into the avocado filling.
Split the arepas and fill with chicken avocado mixture.
💡 Tip: Finishing the arepas briefly in the oven keeps the crust crisp and the inside moist.
🍽️ Serving suggestion: Fill while the arepas are warm and serve with cabbage slaw.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
28
g protein
46
g carbs
25
g fat
0.8g
Sugar
6.9g
Fiber
1884.1mg
Sodium
5.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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