Arepas with chicken and avocado

Arepas is a traditional Venezuelan dish made from cornmeal. With the keto version of this dish, you will enjoy its delicious flavor. Soft, warm, low-carb bread stuffed with avocado and chicken. This recipe is great for any meal!

Ingredients

• AREPAS
• 4 tbsp. l. Cream cheese
• 50 g Chia seeds, ground into flour, or psyllium powder
• 75 g Almond flour
• 4 tbsp. l. Coconut oil
• 1 pcs Eggs
• 0.5 tsp Salt
• FILLING
• 150 g Grilled chicken
• 1 pc Avocado
• 0.5 pcs Lime
• 4 tbsp. l. Mayonnaise
• 0.5 pc Red onion
• 2 tsp Cilantro
• 0.5 pcs Red bell pepper
• 1 pc Jalapeno
• 0.5 tsp Salt

Directions

1. Combine the cream cheese, chia flour, almond flour, coconut oil, egg, and salt and stir with a spatula until well combined (this is difficult). Leave on for 5 minutes.
2. Lightly grease a large non-stick skillet with a little oil.
3. Put the dough in the pan, divide into the same number of tortillas as the number of servings in the recipe (the dough will be wet and sticky).
4. Oil your hands, smooth and shape the cakes into discs about 1 cm thick (one disc = one serving)
5. Preheat a skillet over low heat. Cook with the lid on until the bottom of the discs is light golden brown (7-9 minutes), turn over and cook the other side in the same way.
6. Remove the arepas from the pan and let them "rest" for a minute.
7. FILLING
8. While cooking arepas, prepare the filling: Combine chopped chicken, avocado, lime juice, mayonnaise, onion, cilantro, bell peppers and jalapenos. Season with salt to taste.
9. SERVING TO THE TABLE
10. Slice up each arepas and fill with the filling. Serve immediately.