Chicken Flauta Recipe

Prepare chicken filling

Combine the cooked shredded chicken and shredded cheese in a bowl. Add salt, black pepper, ground cumin, garlic powder and lime juice. Mix thoroughly so the spices and lime are evenly distributed. Taste and adjust seasoning if needed.

Warm tortillas

To prevent cracking, warm the corn tortillas so they are pliable: heat a dry skillet over medium heat and warm 2–3 tortillas at a time for about 20–30 seconds per side, or wrap a stack in a damp paper towel and microwave for 30–45 seconds.

Roll flautas

Place about 2–3 tablespoons of the chicken-cheese mixture near the lower third of each warmed tortilla, spreading slightly in a narrow line. Tightly roll the tortilla around the filling and place seam-side down on a tray. Repeat with remaining tortillas and filling.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1/2–3/4 inch (sufficient for shallow frying). Heat over medium-high until oil reaches about 350°F (175°C) or a small piece of tortilla sizzles immediately when added.

Fry flautas

Fry the rolled flautas seam-side down first for about 2–3 minutes per side, turning carefully with tongs, until golden brown and crispy. Work in batches to avoid crowding. Remove to a paper towel-lined rack to drain excess oil.

Keep warm

If making a large batch, keep finished flautas in a single layer on a baking sheet in a 200°F (95°C) oven while you fry remaining batches to retain crispness.

If making fresh, combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and salt in a bowl. Stir gently and let rest for 10–15 minutes to meld flavors. Taste and adjust salt or lime as needed.

If making fresh, halve and pit the avocados and scoop flesh into a bowl. Mash to desired consistency, then stir in lime juice, salt, minced onion, chopped cilantro and optional jalapeño. Adjust seasoning to taste.

To plate, arrange 3 flautas per serving on a plate. Top with a small handful (about 1/4 cup) of shredded lettuce.

Drizzle about 2 tablespoons of Mexican crema over the flautas (or serve crema on the side).

Add about 2 tablespoons of pico de gallo on top of each portion of flautas, and place a generous spoonful (about 2 tablespoons) of guacamole alongside or on top.

Sprinkle crumbled queso fresco or cotija over the top and garnish with cilantro leaves. Serve with lime wedges on the side for squeezing.

Serve immediately so flautas remain crisp. Provide extra crema, pico and guacamole on the side if desired.