Name: Chicken and Cream Cheese Tapioca
Total time: 40 min
Yield: 1
Ingredients: 100g Da Terrinha Tapioca; 200g Creamy requeijão (cream cheese); 200g Chicken breast; 1/2 Onion; to taste Salt; to taste Black pepper

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To save time, cook and shred the chicken ahead of time and keep it in the fridge.

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If you like, add corn, fresh herbs or oregano to the shredded chicken.

Ingredients

100g - Da Terrinha Tapioca

200g - Creamy requeijão (cream cheese)

200g - Chicken breast

1/2 - Onion

to taste - Salt

to taste - Black pepper

Preparation Method

1Cook the chicken breast with the onion in a pressure cooker for 30 minutes.
2Shred the chicken breast and season with salt and black pepper to taste.
3Place the Da Terrinha tapioca in an ungreased non-stick skillet over the heat.
4Heat for about 2 minutes, until the edges come loose, then flip the tapioca.
5Add the shredded chicken and the cream cheese and fold the tapioca.
6Serve right away!

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