Flauta Dippers Recipe

Poach the chicken

Place chicken breasts and chicken broth in a medium saucepan. Add 1/4 cup chopped onion, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat, cover, and poach 12–15 minutes until internal temperature reaches 165°F (74°C). Remove chicken and let rest 5 minutes.

Shred and season

Using two forks, shred the poached chicken into bite-size strands. In a bowl, combine shredded chicken with 1 tbsp olive oil, remaining 1/4 cup chopped onion, 1 tsp minced garlic, 1 tsp cumin, 1 tsp chili powder, remaining 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped cilantro, and 1 tbsp lime juice. Toss to combine and adjust seasoning to taste.

Prepare tortillas

Warm tortillas in a dry skillet over low heat or microwave wrapped in a damp towel for 20–30 seconds to make them pliable. Place about 2–3 tablespoons of the shredded chicken along the lower third of each tortilla and roll tightly into a flauta shape. Repeat with remaining tortillas and filling, keeping rolled flautas on a tray seam-side down.

Set up dredging station

Pour flour into a shallow dish. Beat the 2 eggs in a second shallow bowl. Place breadcrumbs in a third shallow dish. Working in batches, lightly toss each rolled flauta in flour (shake off excess), dip in beaten egg, then roll in breadcrumbs to coat evenly. Press breadcrumbs gently so they adhere.

Heat oil and fry

Heat vegetable oil in a deep skillet or pot over medium-high to 350°F (175°C). There should be about 1 to 1.5 inches of oil. Fry flautas in batches 2–3 at a time (do not overcrowd) for 2.5–3.5 minutes per side, turning carefully with tongs, until golden brown and crispy. Drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Alternative (oven-baked)

For a lighter version, brush flautas lightly with oil, place on a parchment-lined baking sheet seam-side down, and bake at 425°F (220°C) for 12–15 minutes, turning once, until crisp and golden.

In a blender or food processor combine 1 ripe avocado (pitted), 1/2 cup sour cream, 1 tbsp lime juice, 1 tbsp chopped cilantro, 1/2 tsp salt, and 2 tsp water. Blend until smooth and creamy. Taste and adjust lime or salt. Chill until ready to serve.

In a small blender or food processor, combine 1 cup fire-roasted tomatoes, 1/4 cup chopped onion, 1/2 seeded jalapeño, 1 tbsp lime juice, 1/2 tsp salt, and 1 tbsp cilantro. Pulse to desired texture (smooth or slightly chunky). Taste and adjust seasoning. Chill or serve at room temperature.

Stir together 1 tsp minced chipotle in adobo, 1/4 cup mayonnaise, 1/4 cup sour cream, 1/2 tbsp lime juice, and 1/4 tsp salt until smooth. If too thick, add 1–2 teaspoons water to reach dipping consistency. Refrigerate until serving.

Arrange warm flauta dippers on a platter. Garnish with cilantro leaves and lime wedges. Serve immediately with three sauces in small bowls for dipping: Creamy Avocado-Lime, Tangy Salsa Roja, and Smoky Chipotle Crema.