Dinner

Cheat Arepas with Shredded Chicken and Avocado Filling Recipe

ByMaya Arden February 23, 2026February 23, 2026

Introduction

Cheat Arepas offer a quick and tasty way to enjoy this traditional South American treat without the hassle of making corn dough. With a simple dough made from self-raising flour and Greek yoghurt, and a flavorful chicken and avocado filling, these arepas are perfect for a satisfying meal any day of the week.

A close-up of a woman's hand holding a sandwich made with a soft, round, lightly toasted white pita pocket filled with a chunky creamy mixture that has pale yellow and white tones with visible small pieces of red, green, and dark purple ingredients, giving it a fresh, textured look. In the background, there is a white marbled surface with a white plate holding a stack of similar pita sandwiches that have browned, slightly charred tops. The image is bright and sharp, showing detail in the sandwich filling and pita bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g self-raising flour
200g Greek yoghurt

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)
1/2 lime (juiced)

1 tbsp mayonnaise
Salt and pepper to taste

Instructions

Step 1: Place a pan of salted boiling water on medium heat. Add the chicken breasts and simmer for 15-20 minutes until cooked through.

Step 2: In a large bowl, combine the self-raising flour and Greek yoghurt. Mix with a spoon until a rough ball forms, then knead with your hands for about 20 seconds. If the dough sticks too much, add a little more flour. Wrap the dough in clingfilm and set aside.
Step 3: In another large bowl, mash the avocado. Add the chopped red onion, minced garlic, chopped red chilli, cilantro, lime juice, salt, pepper, and mayonnaise. Mix well and set aside.
Step 4: Remove the cooked chicken from the water, place on a chopping board, and shred using two forks. Allow it to cool.

Step 5: Knead the dough again for 10 seconds, then divide it into 6 equal pieces.
Step 6: Flatten each piece into a circle about 10cm in diameter and 1cm thick.
Step 7: Heat a large frying pan over medium heat. Fry each arepa for 4-5 minutes on each side, until puffed up and golden brown. Remove and allow to cool slightly.

Step 8: Stir the shredded chicken into the avocado mixture. Slice open each arepa halfway and fill with about 2 tablespoons of the chicken filling. Serve immediately and enjoy.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or cumin to the chicken while it cooks.
If you prefer a spicier filling, increase the amount of red chilli or add a dash of hot sauce to the avocado mixture.

You can substitute mayonnaise with Greek yoghurt for a lighter filling.
To make the arepas gluten-free, use a gluten-free self-raising flour blend.

Storage

Store any leftover arepas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or oven to maintain their crisp texture. Keep the chicken and avocado filling separate in the fridge, and add fresh before serving to avoid sogginess.