AppetizerSnack

Crispy Chicken Flautas

Name: Crispy Chicken Flautas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 300 g chicken breast cooked and shredded; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 1 tsp chili powder; 0.5 tsp cumin; 0.5 tsp paprika; 0.5 tsp salt; 0.25 tsp black pepper; 12 pcs corn tortilla small; 500 ml vegetable oil for frying; 60 g sour cream (optional); 60 g salsa (optional)

These crispy chicken flautas are a delightful appetizer, featuring seasoned shredded chicken tightly rolled in corn tortillas and fried until golden. Serve them with your favorite salsa or a dollop of sour cream for a perfect bite-sized snack.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 505 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

filling

300 gchicken breast, cooked and shredded
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
1 tspchili powder
0.5 tspcumin
0.5 tsppaprika
0.5 tspsalt
0.25 tspblack pepper

main

12 pcscorn tortilla, small
500 mlvegetable oil, for frying

garnish

60 gsour cream(optional)
60 gsalsa(optional)

Equipment

paper towels · tongs · wire rack · mixing bowl · skillet

The method

Step by step

1
In a medium bowl, combine the shredded chicken breast, chopped yellow onion, minced garlic, chili powder, cumin, paprika, salt, and black pepper.
About 5 min
Cook’s note: Ensure the chicken is well shredded for easier rolling.
2
Warm the corn tortillas slightly in a microwave or on a dry skillet to make them pliable, about 10-15 seconds per side.
About 2 min
Cook’s note: Warm tortillas prevent cracking when rolled.
3
Place a small amount of the chicken mixture near one edge of each warm tortilla.
About 5 min
Cook’s note: Do not overfill, or they will be hard to roll and might burst.
4
Roll each tortilla tightly into a cigar shape and secure with a toothpick if necessary.
About 3 min
Cook’s note: Roll as tightly as possible to keep the filling secure during frying.
5
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
6
Carefully place a few flautas into the hot oil, ensuring not to overcrowd the pan.
About 1 min
Cook’s note: Frying in batches helps maintain oil temperature and ensures even crisping.
7
Fry for 2-3 minutes per side, or until golden brown and crispy.
About 6 min
Cook’s note: Turn them gently with tongs to ensure all sides are evenly browned.
8
Remove the 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 well helps keep them crispy.
9
Serve immediately with sour cream and salsa on the side.

Per serving

Nutrition

71%Score

Calories: 504.6kcal
Protein: 29.5g
Carbs: 46g
Fat: 23.5g
Fibre: 6.6g
Sugar: 3.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover flautas in an airtight container in the refrigerator.

Reheating

Reheat in an oven or air fryer at 180°C (350°F) until crispy again.