These are my Cheat Arepas. Traditional South American arepas are made with ground maize, however for this recipe you only need two accessible ingredients for the dough and it is so delicious. These arepas are inspired by the Venezuelan's version, Reina Pepiada. The filling consists of shredded chicken, avocado, red onion, chillies, lime, and coriander. They're so fresh and tasty, I think you're going to love them!
I love a traditional arepa, like my ones inspired by Reina Pepiada that use ground maize in the dough! This recipe uses more accessible ingredients including self raising flour and greek yoghurt, making your life easier and enabling you to make these cheat arepas whenever you fancy!
Another great lunch or quick snack recipe I love to make is my onigirazu sushi sandwich which is so delicious, or my caprese flatbreads which similar to these arepas, only require two ingredients for the dough!
Jump to:
Why You'll Love This Recipe
It's fresh and zingy: The ingredients for the filling are a combination of avocado, shredded chicken, lime juice, red chillies, red onion, coriander, and some additional seasonings. The result is a super fresh and delicious filling to your cheat arepas.
Quick: This recipe takes around 30 minutes to make.
Prepable: What I love about this recipe is that you can prep all the elements in advance and then cook everything up when you're ready to eat!
Ingredients
For the dough:
Self-raising flour: we are using self-raising flour but you can also use plain flour and add in 1 teaspoon baking powder as the raising agent. Make sure to give it a good mix.
Greek yoghurt: The Greek yoghurt gives the dough bounce and elasticity. If you'd like to make this vegan, feel free to use plant-based sugar-free Greek yoghurt.
For the filling:
Chicken: I've used chicken breast for this recipe as it's the easiest to shred. I boil it for 15-20 minutes and then shred it using forks. You can optionally buy pre-cooked chicken breast and then shred it yourself. If you're looking for a vegan option, I'd recommend using oyster mushrooms and shredding them (fry them off after this too). Or you could fry some grated tofu until golden and chewy.
Avocado: You'll need a ripe avocado for this, the creamier the better.
Red onion: For a bit of colour and crunch! You could also use a shallot or spring onion.
Garlic: Fresh garlic clove is the best for this. Finely mince the garlic. You could also use a small amount of garlic powder.
Red chilli: For a bit of a kick. I used fresh red chilli, but you could also use red chilli flakes if you like.
Coriander: For freshness, coriander finely chopped. If you don't like coriander, you could use fresh parsley.
Lime juice: I used fresh lime juice, but you could also use store-bought lime juice if you like. If you don't like lime, you can use a bit of lemon juice.
Mayonnaise: Vegan or veggie mayo will do for this recipe. If you don't like mayonnaise, I'd recommend using creme fraiche.
Check out the recipe card below for all ingredients.
Step by Step Instructions with Photos
Step 1: Place a pan of salted boiling water onto medium heat. Add in your chicken breasts and leave to simmer for 15-20 minutes.
Step 2: Meanwhile, in a large bowl, combine your self-raising flour and greek yoghurt. Mix with a spoon and then once a rough ball forms, knead with your hands for 20 seconds. Wrap in clingfilm and set aside while you make your filling.
Step 3: In a large bowl, mash your avocado. Then add in your chopped red onion, minced garlic, finely chopped red chillies, chopped coriander, fresh lime juice, salt, pepper, and mayonnaise. Give everything a good mix then set aside.
Step 4: When your chicken is cooked, remove from the water and set on a chopping board. Shred using two forks and then leave to cool.
Step 5: Get your dough and knead it once again for 10 seconds. Slice into 6 equal pieces.
Step 6: One by one, get a piece of dough and flatten it into a flat circle around 10cm in diameter and 1cm thick. Repeat for all your arepas.
Step 7: Place a pan on medium heat and once hot, add in your arepas. Fry on each side for 4-5 minutes until puffed up, spotted brown on each side, and cooked. Set aside to cool.
Step 8: Add your chicken into your filling mixture and give it a stir. Slice open your arepas not all the way and then add in 2 tablespoons of the filling into each arepa. Serve up and enjoy!
What To Do with Leftovers
Storage: If you have leftover filling, store in an airtight container in the fridge for up to 3 days. If you have leftover dough, store in clingfilm or plastic wrap in the fridge for up to 2 days. If you have leftover cooked dough, then store in airtight containers for up to 3 days. If you have leftover cheat arepas (the final product), store in airtight containers for up to 2 days. They may got a bit soggy but they should still taste great!
Reheating: Just eat it cold! Or, if you want it warm, reheat the arepas in the oven for 5 minutes.
FAQs
Place a lid on top of your frying pan when cooking. This will act like an oven and cook the dough better all the way through!
Yes, I have vegan substitutes further up this blog under the ingredients section.
Absolutely! The quantities will work if you double up the recipe!
Other recipes you might like!
If you tried this Cheat Arepas recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Cheat Arepas
Ingredients
For the dough
- 200g self raising flour
- 200g Greek yoghurt
For the filling
- 2 chicken breasts
- 1 avocado peeled and mashed
- 1 red onion finely chopped
- 2 garlic cloves minced
- 1 red chilli finely chopped
- 10g fresh cilantro finely chopped
- ½ lime juiced
- 1 tablespoon mayonnaise
- Salt and pepper
Instructions
- Place a pan of salted boiling water onto medium heat. Add in your chicken breasts and leave to simmer for 15-20 minutes.
- Meanwhile, in a large bowl, combine your self-raising flour and greek yoghurt. Mix with a spoon and then once a rough ball forms, knead with your hands for 20 seconds. The dough shouldn't stick to your hands that much, so if it's sticking a lot add more flour. Wrap in clingfilm and set aside while you make your filling.
- In a large bowl, mash your avocado. Then add in your chopped red onion, minced garlic, finely chopped red chillies, chopped coriander, fresh lime juice, salt, pepper, and mayonnaise. Give everything a good mix then set aside.
- When your chicken is cooked, remove from the water and set on a chopping board. Shred using two forks and then leave to cool.
- Get your dough and knead it once again for 10 seconds. Slice into 6 equal pieces.
- One by one, get a piece of dough and flatten it into a flat circle around 10cm in diameter and 1cm thick. Repeat for all your arepas.
- Place a large frying pan on medium heat and once hot, add in your arepas. Fry on each side for 4-5 minutes until puffed up, spotted brown on each side, and cooked. Set aside to cool.
- Add your shredded chicken into your filling mixture and give it a stir. Slice open your arepas not all the way and then add in 2 tablespoons of the filling into each arepa. Serve up and enjoy! (See my step by step instructions further up the blog for photos!).
Leave a Reply