Chicken Arepa Sandwich with Avocado and Cilantro Mayo

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken breast layered in a toasted arepa, complemented by creamy avocado and tangy cilantro mayo. This Latin American-inspired sandwich and wrap recipe, 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

1 1/2 cups precooked cornmeal (masarepa)
1 1/4 cups warm water
3/4 tsp salt
2 tbsp vegetable oil
2 pieces (6 oz each) chicken breast
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 fruit ripe avocado
3 tbsp mayonnaise
2 tbsp chopped fresh cilantro leaves
1 tsp lime juice

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Instructions

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.
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.
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.
Step 4: Mash 1/2 ripe avocado with 3 tbsp mayonnaise, 2 tbsp chopped cilantro, and 1 tsp lime juice until smooth and creamy.
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.