Chicken Flautas
Crispy fried tortillas filled with seasoned shredded chicken make for a delightful appetizer. These flautas are easy to prepare and perfect for dipping in your favorite salsa or guacamole.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 383 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gchicken breast, cooked and shredded
- 8 pcscorn tortilla
for frying
- 2 cupvegetable oil
filling
- 0.25 pcsonion, finely chopped
- 1 clovegarlic, minced
- 0.5 tspchili powder
- 0.25 tspcumin
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.5 pcslime, juiced
garnish
- 2 tbspcilantro, chopped(optional)
Equipment
large skillet · paper towels · tongs · wire rack · mixing bowl
The method
Step by step
- 1
In a medium bowl, combine the shredded chicken, chopped onion, minced garlic, chili powder, cumin, salt, pepper, and lime juice.
About 5 min
Cook’s note: Ensure the chicken is finely shredded for easier rolling.
- 2
Warm the corn tortillas slightly in a microwave or on a dry skillet for 10-15 seconds per side to make them more pliable and prevent cracking.
About 2 min
Cook’s note: Warming prevents the tortillas from breaking when rolled.
- 3
Place a spoonful of the chicken mixture near one edge of each warm tortilla.
About 3 min
Cook’s note: Do not overfill, as this can make rolling difficult.
- 4
Tightly roll up each tortilla from the filled edge, creating a log shape.
About 2 min
Cook’s note: Keep the roll as tight as possible to prevent unraveling during frying.
- 5
Secure each rolled tortilla with a toothpick if desired, though often they stay rolled if placed seam-side down.
About 1 min
Cook’s note: Toothpicks are especially helpful if you're new to making flautas.
- 6
Heat the vegetable oil in a large skillet or pot over medium-high heat to 350°F (175°C).
About 5 min
Cook’s note: Use a deep-fry thermometer to ensure the oil is at the correct temperature for even cooking.
- 7
Carefully place 2-3 flautas at a time into the hot oil, seam-side down.
Cook’s note: Do not overcrowd the pan, as this can lower the oil temperature and lead to soggy flautas.
- 8
Fry for 2-3 minutes per side, or until golden brown and crispy.
About 6 min
Cook’s note: Adjust heat as needed to maintain a consistent frying temperature.
- 9
Remove the cooked flautas from the oil and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Draining helps keep the flautas crispy.
- 10
Repeat with the remaining flautas.
- 11
Serve immediately, garnished with chopped cilantro if desired, and with your favorite dipping sauces.
Per serving
Nutrition
- Calories
- 383.1kcal
- Protein
- 27.2g
- Carbs
- 30g
- Fat
- 17.6g
- Fibre
- 4.6g
- Sugar
- 1.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover flautas in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 350°F (175°C) until crispy.
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