Whole30 Chicken Empanadas
Introducing a wholesome twist on a classic favorite, Whole30 Chicken Empanadas are the ultimate grain-free, dairy-free delight that blends nutritious ingredients with bold flavors. A savory filling of shredded chicken, tender sweet potatoes, and sautéed bell peppers, infused with aromatic spices like cumin and paprika, is enveloped in a perfectly golden, gluten-free dough made from almond flour, coconut flour, and tapioca flour. Easy to prep yet packed with rich, comforting textures, these empanadas are baked—not fried—for a healthier take and brushed with egg for a beautiful crisp finish. Ideal for meal preps, family dinners, or satisfying Whole30 cravings, this recipe is the perfect combination of indulgence and clean eating!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup sweet potato, peeled and cubed
- 0.5 cup onion, finely chopped
- 0.5 cup red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup coconut flour
- 1 cup almond flour
- 0.5 cup tapioca flour
- 2 large egg
- 2 tablespoons ghee, melted
- 0.25 cup coconut milk
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small pot, add sweet potatoes and fill with water to cover. Bring to a boil and cook until the sweet potatoes are tender, about 10 minutes. Drain and mash lightly.
In a skillet over medium heat, add 1 tablespoon of olive oil, then add the onion, red bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Add the cooked sweet potatoes, shredded chicken, cumin, paprika, sea salt, and black pepper to the skillet. Stir everything together and cook for another 3 minutes. Remove from heat and let cool.
In a large mixing bowl, combine the coconut flour, almond flour, and tapioca flour.
In a separate bowl, whisk together 1 egg, melted ghee, and coconut milk.
Add the wet ingredients to the dry ingredients and mix until a dough begins to form. If the dough is too sticky, add a bit more tapioca flour.
Divide the dough into 8 equal portions. Take one portion and flatten it into a circle on a piece of parchment paper until it's about 1/8 inch thick.
Place 2-3 tablespoons of the filling on one half of the dough circle, fold the dough over to enclose the filling, and press the edges together to seal. Use a fork to crimp the edges.
Repeat the process with the remaining dough and filling.
Transfer the empanadas to the prepared baking sheet. Beat the remaining egg and brush it over the top of each empanada.
Place in the oven and bake for 20-25 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 71.3 g | 255% | |
| Total Sugars | 37.5 g | ||
| Protein | 212.0 g | 424% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 504 mg | 39% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3424 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
