Arepas Reina Pepiada is a classic Venezuelan recipe made with warm griddled corn cakes and a creamy filling of shredded chicken or leftover turkey, avocado, lime, and fresh vegetables. Naturally gluten free, Reina Pepiada is bright, fresh, and perfect for using up holiday leftovers in a way that tastes completely different from the usual turkey sandwiches.
The first time I saw this dish, my immediate thought was, “This is basically a Latino chicken salad sandwich, only way better.” Somehow it has not caught on with the pumpkin spice latte crowd yet, but when someone eventually opens an arepa stand next to a Starbucks, I fully expect a line out the door and I want a cut of the profits.
This classic Venezuelan filling is traditionally made with shredded chicken mixed with avocado, lime, mayo, onion, and pepper, all tucked inside a freshly griddled corn cake. It works incredibly well with leftover turkey, and it has become one of my favorite ways to turn post-Thanksgiving turkey into something bright, fresh, and completely different from the usual sandwich routine.
Arepas are simple, rustic, and deeply satisfying. Reina Pepiada is one of the most iconic fillings across Venezuela and Colombia. This version keeps the spirit of the original while giving you a clever way to repurpose smoked turkey, roasted turkey, or even leftover Spatchcock Chicken from earlier in the week.
What's an Arepa Reina Pepiada?
Reina Pepiada translates loosely to “The Curvy Queen” and was created in honor of Venezuelan beauty queen Susana Duijm after she won Miss World in the 1950s. A local arepa shop developed this filling to celebrate her win. It became one of the most famous variations of arepa filling and remains a favorite throughout Venezuela and Colombia.
The arepa itself is made from masarepa, also called pre-cooked corn flour, mixed with water and salt to form a soft dough. The dough is shaped into rounds and cooked until golden. The corn cakes are then sliced open to make a pocket for the filling.
Why This Version Works With Leftover Turkey
Most leftover turkey recipes lean heavy. Think casseroles, soups, or pot pies. This version goes in a different direction. It is fresh, creamy, zesty, and full of texture. Turkey shreds easily and absorbs the lime and avocado mixture just as well as chicken, so it fits the traditional flavor profile perfectly.
If you made my Smoked Turkey, Smoked Turkey Breast, or Spatchcock Chicken, this is a great next-day meal. It tastes nothing like the typical Thanksgiving leftover dishes, and that is exactly what most people want after a few days of turkey sandwiches.
Arepas Reina Pepiada Ingredients
Filling
- 1.5 pounds diced or shredded chicken or turkey
- 1.5 cups diced avocado
- 1 cup mayo
- 1 cup diced red onion
- 1 cup diced red pepper
- ½ cup chopped cilantro
- 1.5 tablespoons minced garlic
- 2 tablespoons salt
- Juice of 1 lime
- Black pepper to taste
Arepas
- 2 cups masarepa, such as Harina PAN
- 2 cups warm water
- 1 tablespoon salt
- 1 teaspoon vegetable oil
How to Make Reina Pepiada Arepas
1. Mix the Filling
Combine all filling ingredients in a large bowl and mix thoroughly. Refrigerate the mixture while you prepare the arepas.
2. Make the Arepa Dough
Combine masarepa, warm water, and salt in a separate bowl. Mix until a soft dough forms.
Let the dough rest for 3 to 5 minutes so the corn flour can hydrate.
Rub a little vegetable oil on your hands and roll the dough into balls slightly smaller than your fist.
3. Shape and Cook the Arepas
Heat a skillet over medium high heat and add a few tablespoons of oil or bacon grease.
Flatten each dough ball to about one half inch thick and place it in the skillet. Cook for about 2 minutes per side or until golden brown.
Transfer to a plate and let them cool slightly.
4. Fill the Arepas
Use a small knife to slice the arepa open to create a pocket.
Spoon in a hearty amount of the chilled filling. You want the arepa to be fully stuffed with bits of chicken, avocado, and cilantro peeking out the sides.
Finish with a squeeze of lime juice and a sprinkle of cilantro.
Variations of Reina Pepiada Arepas
Do not be afraid to experiment. Reina Pepiada is iconic, but it is also flexible.
Variations to Try:
- BLT Arepa: add bacon, lettuce, and tomato. Bonus points if it's Homemade Bacon.
- Spicy Version, add jalapeños or hot sauce
- Extra Creamy, add sour cream or Greek yogurt
- More Crunch, add diced celery
Tips for Perfect Reina Pepiada Arepas
- Use masarepa for this recipe. Harina PAN is the most common brand. The bag is sometimes labeled “masa harina” in English, which confuses people, but it is actually a pre-cooked corn flour made for arepas. Do not use Mexican masa harina, which is made for tortillas and will not form the right dough.
- Warm water makes the dough easier to shape.
- Let the dough rest so it can hydrate.
- The dough should feel similar to Play Doh.
- Brown both sides well for good flavor.
- Do not overstuff or the arepas may split.
Serving Suggestions
Arepas Reina Pepiada work well as:
- A light dinner
- An easy lunch
- A quick snack
- A creative leftover turkey meal
- A handheld appetizer for parties
Great sides include:
- Fried plantains
- Black beans
- A simple salad
- Rice and avocado slices
Storage and Make Ahead Tips
- The filling is best within 24 to 48 hours because of the avocado.
- Cooked arepas keep in the refrigerator for up to 3 days.
- Arepa dough can be prepared one day ahead.
- Freeze cooked arepas, not the filling.
Reheat arepas in a skillet or a toaster oven for the best texture.
Frequently Asked Questions
Can I use leftover turkey instead of chicken?
Yes. Turkey works perfectly in this recipe and pairs well with the lime and avocado mixture.
What type of corn flour do I need?
Use masarepa, also called pre-cooked corn flour. Do not substitute Mexican masa harina, which is used for tortillas. Harina PAN is the most common brand in the United States, but Goya Masarepa, Doñarepa, and Areparina also work well if you find them.
Are arepas gluten free?
Yes. Masarepa is naturally gluten free.
Can I make the filling ahead of time?
Yes, but wait to add the avocado until right before serving so it stays fresh.
How thick should homemade arepas be?
Aim for about one half inch thick. They should be sturdy enough to slice and fill without tearing.
Should I use white or yellow masarepa?
Both white and yellow masarepa work for arepas. The difference is mostly color and a small flavor change. White masarepa is traditional for Reina Pepiada and has a mild flavor. Yellow masarepa has a slightly sweeter taste and gives the arepas a golden color. Use whichever one you can find.
Watch the Video
Want to see how I put these together? The video below walks through the whole recipe so you can follow along and get the feel for the dough and the filling.
Ready to cook? The full printable recipe card is below.
Arepas Reina Pepiada (Chicken or Turkey Arepas)
Equipment
- Large mixing bowl
- Medium mixing bowl
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Skillet or griddle cast iron preferred
- spatula or tongs
- small paring knife for slicing the arepas
Ingredients
Filling
- 1.5 pounds pounds of diced/shredded chicken or turkey leftovers from Smoked Turkey or Spatchcock Chicken recipes are excellent here.
- 1.5 cups diced avocado
- 1 cup mayo
- 1 cup diced red onion
- 1 cup diced red pepper
- ½ cup chopped cilantro
- 1.5 tablespoon minced garlic
- 2 tablespoon salt
- juice of 1 lime
- black pepper to taste
Arepas
- 2 cups corn flour (masarepa)
- 2 cups warm water
- 1 tablespoon salt
- 1 teaspoon vegetable oil An extra tablespoon for your hands to keep the dough from sticking.
- 1 teaspoon bacon grease or olive oil to keep the arepas from sticking to the pan
Instructions
Make the filling
- Add the shredded chicken or turkey, avocado, mayonnaise, red onion, red pepper, cilantro, garlic, salt, lime juice, and black pepper to a large mixing bowl.
- Stir until the ingredients are evenly combined, then cover and refrigerate while you prepare the arepas.
Make the Arepa Dough
- In a medium bowl, combine the masarepa, warm water, and salt.
- Stir until a soft, uniform dough forms and no dry spots remain.
- Lightly oil your hands and roll the dough into balls slightly smaller than your fist.
Shape and Cook the Arepas
- Flatten each dough ball into a round about ½ inch thick.
- Heat a skillet or griddle over medium high heat and add a thin layer of oil or bacon grease.
- Place the arepas in the pan and cook for about 2 minutes per side, or until golden brown and lightly crisp on the outside.
- Transfer the cooked arepas to a plate and let them cool slightly so they are easier to slice.
Fill the Arepas
- Use a small sharp knife to slice each arepa open along the side to create a pocket, being careful not to cut all the way through or your hand.
- Spoon a generous amount of the chilled filling into each arepa.
- Serve right away, with extra lime wedges and cilantro if desired.
Video
Notes
- Use masarepa, sometimes labeled as pre-cooked corn flour, for this recipe. Do not substitute Mexican masa harina.
- Warm water makes the dough easier to mix and shape.
- The dough should feel similar to modeling clay or Play Doh when properly hydrated.
- Allowing the dough to rest helps prevent cracks on the surface.
- Brown both sides of the arepas well for better flavor and texture.
- Do not overfill, or the arepas may split when you pick them up.
- Spicy version: Add chopped jalapeños or a few dashes of hot sauce to the filling.
- Extra creamy: Stir in a spoonful of Greek yogurt or sour cream.
- More crunch: Add diced celery to the filling.
- BLT arepa: Add chopped cooked bacon, shredded lettuce, and diced tomato.
- The filling is best served within 24 to 48 hours because of the avocado.
- Cooked arepas keep in the refrigerator for up to 3 days.
- Arepa dough can be prepared up to 1 day ahead and kept covered in the refrigerator.
- Freeze cooked arepas, not the filling.
- Reheat arepas in a skillet or toaster oven until warmed through and slightly crisp on the outside.
