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Chicken and Spinach Pesto Tapioca

Yield 24 12-oz. servings


  • (Recipe) Basic Tapioca Mix


      • 6 c. Tapioca Flour
      • 2 c. Water
      • 2 tsp. Trade East Sea Salt


      1. Place tapioca flour in a stainless-steel mixing bowl. Pour 2 c. of cold water over the flour. Add the salt. Mix the water into the flour. Scrape any excess flour from the sides of the bowl. Rub the mixture between the palms of your hands until blended into granules, which need to be just wet enough to melt together when sifted into the heated pan, yet dry enough so it will not stick to the wire mesh of the strainer.

      2. Place a 10" mesh strainer over a clean stainless-steel mixing bowl. In manageable batches, scoop the flour into the strainer. Going in a circular motion, push the flour through the strainer. Repeat until all of the flour has been sifted through the strainer. Place a small handful of the flour in the palm of your hand and squeeze it together. It should stick together in a clump. If it doesn't, spray a small amount of water from a spray bottle over the top of the flour. Mix and sift again. If it is too wet, add a small amount of tapioca flour. Mix and sift again, if necessary.

      To prepare à la carte:

      1. Place a 10" nonstick sauté pan over medium-low heat. Scoop ¾ c. of the tapioca flour mixture into a 6" medium mesh strainer. Keep flour loose when filling the cup. Sift the flour evenly over the bottom of the pan. Use a pastry brush to spread the mixture out around the edges so the tapioca will be uniform in thickness. When the granules hit the pan they quickly coalesce, and with a small amount of shaping, form a pancake. Cook 1 minute or until the pancake slides around easily in the pan. Flip the pancake over. Cook for another minute, then flip one more time. Remove from the pan with the smooth side down.

      2. Follow the recipe preparation instructions when assembling the fillings.

    9 lb. (Recipe) Basic Tapioca Mix
  • 1/2 c. GFS Clear Canola Salad Oil
  • 24 ct. GFS Boneless Skinless Chicken Breast Fillets, Flattened Marinated
  • 1/4 c. Trade East Italian Herb Seasoning
  • 2 1/4 lb. Jumbo Red Onion
  • 2 1/4 lb. Markon Roma Tomato
  • (Recipe) Basil and Spinach Pesto


      • 12 oz. Baby Spinach
      • 4 oz. Markon Basil
      • 6 oz. GFS Pignolia Raw Pine Nuts
      • 8 oz. Primo Gusto Imported Parmesan Cheese, grated
      • 1 Tbsp. Garlic, chopped
      • 2 oz. Extra Virgin Olive Oil
      • 1/2 Tbsp. Kosher Salt
      • 1/4 Tbsp. Trade East Ground White Pepper


      1. Place the spinach, basil and pine nuts in a food processor fitted with a steel blade. Pulse-chop to a desired spreadable consistency. Place in a stainless-steel mixing bowl.

      2. Add the Parmesan cheese, garlic, olive oil, salt and pepper to the pulsed mixture. Mix thoroughly using a rubber spatula to form a uniform paste.

      3. Transfer to a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

    48 oz. (Recipe) Basil and Spinach Pesto
  • 2 1/4 lb. Cheddar Cheese, shredded
  • 1/4 c. Trade East Paprika Spice


1. Prepare the tapioca per recipe instructions for the Basic Tapioca Mix.

2. Place 1 tsp. of canola oil on a heated flat griddle. Place a chicken breast on the griddle. Brown on both sides. Grill until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Sprinkle 1 tsp. of Italian seasoning over the chicken. Slice into thin strips, widthwise.

3. Place 1 1/2 oz. of red onions on a heated griddle. Cook until caramelized and just cooked through. Add 1 1/2 oz. of Roma tomato strips to the onions. Toss together. Cook until just warmed through. Season to taste with salt and pepper.

4. With the original side down, evenly spread 2 oz. of spinach pesto out on top of the tapioca. Spread the warmed chicken out on the bottom half of the tapioca. Placed the warmed tomatoes and onions on top of the chicken.

5. Sprinkle 1 1/2 oz. of cheddar cheese on top of the tomatoes and onions. Place in a heated 350°F convection oven until the cheese has melted. Fold the top of the tapioca over the top of the cheese and vegetables. Place on a warmed serving plate. Leave the half-moon edge exposed. Sprinkle paprika over the top of the tapioca, to taste.