Thin, naturally gluten-free tapioca flatbreads folded around melted cheese and ham, a beloved Brazilian street food wrap.
Tapioca wraps are a defining street food of northeastern Brazil, made from hydrated tapioca granules (goma) rather than any flour, pressed directly in a hot pan where the starch fuses into a thin, naturally gluten-free flatbread within moments. Unlike a traditional batter, the tapioca granules are simply moistened until they resemble wet sand, then sprinkled evenly into a hot pan, where the heat causes them to fuse together almost instantly into a cohesive round. Filled with melted cheese and ham while still on the griddle and folded in half, tapioca wraps are eaten constantly across Brazil as a quick breakfast or lunch, their mild, slightly chewy texture a blank canvas for both sweet and savory fillings.
Serves 4
If the granules aren't already hydrated, moisten them with a little water until they resemble damp sand, then pass through a sieve to remove clumps.
Mix the tapioca granules with salt.
Heat a nonstick or well-seasoned skillet over medium heat with a small amount of butter.
Sprinkle a thin, even layer of the tapioca granules across the pan, pressing gently with a spatula so they fuse together into a solid round.
Sprinkle the granules evenly and press gently but firmly — gaps will cause the wrap to fall apart when folded.
Cook 2 minutes until the underside is set and slightly translucent, then scatter cheese and ham over half the round while it's still in the pan.
Once the cheese begins to melt and the tapioca is cooked through, fold the wrap in half and press gently, cooking 1 more minute.
Slide onto a plate and serve warm.
Use properly hydrated tapioca granules — if they're too dry, the wrap won't fuse together, and if too wet, it turns gummy instead of light.
Press the granules firmly but evenly into the pan so the wrap forms a cohesive round without any thin or gappy spots.
Fill and fold quickly while the tapioca is still hot and pliable, since it firms up and becomes harder to fold once it cools.
A sweet version filled with condensed milk and shredded coconut is equally popular, especially for breakfast.
Adding sliced tomato and oregano to the savory filling is a common regional variation.
Some vendors fill the tapioca with scrambled eggs and cheese for a heartier breakfast wrap.
Best eaten immediately while warm; the hydrated granules can be prepared ahead and refrigerated for a day, but the cooked wrap itself doesn't reheat particularly well.
Tapioca wraps originate in northeastern Brazil, where cassava, the source of tapioca starch, has been a dietary staple since well before European colonization, and the wraps remain especially popular as street food in cities like Recife and Fortaleza.
Look for hydrated tapioca starch, sometimes labeled goma de tapioca or polvilho, at Brazilian or Latin American grocery stores.
Yes, simply fill with sweetened condensed milk and shredded coconut instead of cheese and ham for a popular dessert-style tapioca.
The granules likely weren't pressed firmly enough into a cohesive layer, or weren't properly hydrated — make sure they resemble damp sand before starting.
Per serving (180g / 6.3 oz) · 4 servings total
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