Chicken Arepa Sandwich with Avocado and Cilantro Mayo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breast layered in a toasted arepa, complemented by creamy avocado and tangy cilantro mayo. This latin american-inspired sandwiches & wraps ready in about 40 minutes pairs precooked cornmeal (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Latin American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Mix 1 1/2 cups precooked cornmeal, 3/4 tsp salt, and 1 1/4 cups warm water in a bowl until a smooth dough forms. Let rest for 5 minutes. Shape into four 1/2-inch thick patties.
  2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat and cook the arepas for 5 minutes per side until golden and cooked through. Remove and keep warm.
  3. Step 3: Rub 2 chicken breasts with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Grill or pan-sear over medium-high heat for 6 minutes per side until cooked and juicy.
  4. Step 4: Mash 1/2 ripe avocado with 3 tbsp mayonnaise, 2 tbsp chopped cilantro, and 1 tsp lime juice until smooth and creamy.
  5. Step 5: Slice each arepa horizontally to form a pocket. Spread 1 tbsp cilantro mayo inside each, add sliced grilled chicken, then close and serve.

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Frequently asked questions

How long does Chicken Arepa Sandwich with Avocado and Cilantro Mayo take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Arepa Sandwich with Avocado and Cilantro Mayo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep precooked cornmeal (masarepa) from drying out.

Can I substitute ingredients in Chicken Arepa Sandwich with Avocado and Cilantro Mayo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Arepa Sandwich with Avocado and Cilantro Mayo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Arepa Sandwich with Avocado and Cilantro Mayo?

Latin American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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