For the wrap, 1 xic. (cup) of fresh tapioca*. If preferred, substitute with two slices of leafy bread
For the filling
Light mayonnaise to taste
4 leaves of lettuce, minus the central stem
4 tablespoons of shredded coconut
1/2 cup of chopped green pepper in strips
4 tablespoons of cooked and shredded chicken breast
4 tablespoons of shredded crab
Salt to taste
Black pepper to taste, ground at the moment
Extra virgin olive oil to taste
*You can find fresh tapioca at free markets. You can also prepare it using Yoki tapioca flour, according to the packaging instructions.
For the wrap, 1 xic. (cup) of fresh tapioca*. If preferred, substitute with two slices of leafy bread
For the filling
Light mayonnaise to taste
4 leaves of lettuce, minus the central stem
4 tablespoons of shredded coconut
1/2 cup of chopped green pepper in strips
4 tablespoons of cooked and shredded chicken breast
4 tablespoons of shredded crab
Salt to taste
Black pepper to taste, ground at the moment
Extra virgin olive oil to taste
*You can find fresh tapioca at free markets. You can also prepare it using Yoki tapioca flour, according to the packaging instructions.
In a large non-stick skillet, spread half of the tapioca evenly, making a kind of pancake
When it's firm, flip it over to cook evenly on both sides
Place it on a plate and reserve
Do the same with the other part
Spread a little mayonnaise on each one and place 2 leaves of lettuce on top of each dough
Above the lettuce, distribute shredded coconut, chopped green pepper, chicken breast, and crab
Season with salt, black pepper, and olive oil
Roll them up and cut them in half.
