Chicken Tapioca recipe

500g of tapioca starch
1 tablespoon of low-fat light salt (12g)

Filling:

• 1 medium cooked and shredded chicken breast (500g).
• 3 tablespoons of wheat flour (30g).
• 3 medium tomatoes, chopped without seeds (300g).
• 1 cup (tea) of hot skim milk (200 ml).
• 1 tablespoon (12g) of lean light salt.
• ½ medium onion chopped (100g).
• ½ tablespoon of cooking margarine (10g).

Dough Preparation Method: 

• Place the tapioca gum with the salt in a container and mix.
• Heat a small nonstick skillet and place 3 tablespoons full of the mixture until it covers the bottom of the skillet.
• Bake for approximately 2 to 4 minutes on both sides like a pancake, repeat this procedure until the mixture is finished.

Filling

• Heat the margarine and onion in a pan until golden.
• Add the tomato, paprika, salt and let it cook until the tomato wither.
• Add the flour, mix well and add the milk, stirring until you get a cream. Add the chicken, mix well and set aside.

Mounting:

• Place the tapioca on a plate and add the filling to half of the tapioca.
• Then fold in half and serve, repeat the procedure until all the tapiocas are finished .