What Are Flautas de Pollo Made Of? A Complete Guide to Ingredients and Preparation

Few things hit the spot like that first crunchy bite into a flauta de pollo—golden, crisp, and packed with tender chicken. It’s the kind of snack that instantly feels like a party in your mouth. Whether you’ve been enjoying them from your go-to taquería or you’re just now getting introduced, these rolled wonders are a beloved staple in Mexican cuisine for good reason.

So, what are flautas de pollo made of, and how are they different from other rolled favorites like taquitos or enchiladas? Let’s break it all down, one crispy bite at a time.

What Exactly Are Flautas de Pollo?

Let’s start with the basics. “Flautas” literally means “flutes” in Spanish, and one look at these tightly rolled, slender tortillas makes it obvious why they got the name. Think of them as crunchy tubes filled with tender, flavorful shredded chicken, then fried to golden perfection.

They’re typically served with toppings like shredded lettuce, crema, crumbled queso fresco, and salsa—sometimes all piled on top, sometimes on the side for dipping. The beauty of flautas is that they strike that magical balance of simple and irresistible.

And yes, while flautas are often confused with taquitos (which are generally smaller and made with corn tortillas), the main difference comes down to the size and the tortilla. Flautas are usually made with larger flour tortillas, while taquitos stick to smaller corn tortillas. More on that below!

So… What Are Flautas de Pollo Made Of?

At their core, flautas de pollo are made of just a handful of ingredients, but each one plays a crucial role in building that crunchy, juicy bite we all love.

 1. Shredded Chicken

Let’s start with the star of the show: the pollo (aka chicken). Traditional flautas use shredded, seasoned chicken—typically from boiled or rotisserie-style cooked breasts or thighs. The meat is often flavored with garlic, onion, cumin, oregano, and maybe a bit of broth for moisture.

Some cooks even sauté the shredded chicken with a bit of onion and tomato sauce to boost flavor. Want to shortcut this step? Leftover rotisserie chicken works like a charm.

 Tip: Check out our Flautas de Pollo Recipe for the full, step-by-step breakdown!

 2. Tortillas (Flour or Corn?)

Tortillas are the wrapping that holds everything together—and trust us, they matter. Most authentic flautas are made with flour tortillas, which get nice and crispy when fried, without cracking. Flour tortillas also tend to be a bit more pliable, making them easier to roll.

That said, corn tortillas can be used for smaller, snack-sized versions (especially when you’re going for taquitos). Curious about which one’s healthier? We broke it down in our article Are Corn or Flour Tortillas Healthier?, and spoiler alert: it depends on what you’re looking for—fewer carbs or more fiber?

 Want to nerd out even more on tortillas? Healthline offers a great breakdown of the nutritional differences between corn and flour tortillas if you’re watching your macros or just tortilla-curious.

 3. Seasonings & Fill-In Flavors

You can keep the filling basic with just chicken and salt, but many flauta lovers love to zhuzh it up a little.

Here are a few flavor boosters you might find tucked into the filling:

• Sautéed onions or garlic

• Chipotle in adobo sauce for smoky heat

• Cream cheese or shredded cheese (for a creamy version)

• Green chiles for a little zing

The goal is juicy, flavorful chicken that doesn’t fall apart when rolled. You want just enough moisture to keep the filling tender without making the tortilla soggy.

 4. Oil (For Frying)

Flautas are all about the crunch, and that means frying. While you could air-fry or bake them (more on that in a sec), classic flautas are shallow- or deep-fried in oil until golden and crisp.

Choose a high smoke point oil like:

• Vegetable oil

• Canola oil

• Corn oil

• Peanut oil

Fry them seam-side down first so they hold their shape, then roll them gently to get every side crispy. And don’t forget the paper towel line-up afterward to soak up extra grease!

Toppings That Take Them Over the Top

Alright, you’ve got your flautas rolled, fried, and ready. But don’t stop there. The toppings are half the fun—and they’re where you can totally customize your plate.

Some popular (and honestly essential) toppings for flautas de pollo include:

• Shredded lettuce for a fresh crunch

• Crumbled queso fresco or shredded cheddar

• Mexican crema or sour cream for a cooling drizzle

• Pico de gallo or salsa verde

• Sliced avocado or guacamole

Whether you keep it minimal or load it up like a taco salad on top, the contrast of hot, crispy flauta with cool, creamy toppings is what dreams are made of.

Can You Bake or Air-Fry Flautas de Pollo?

Absolutely. While frying gets you that signature crunch, you can still enjoy flautas with less oil and mess.

To bake:
Brush your rolled flautas with oil or spray them with cooking spray. Bake at 400°F (200°C) for 18–20 minutes or until crispy and golden, turning once halfway through.

To air-fry:
Preheat the air fryer to 375°F (190°C). Spray the flautas lightly with oil and air-fry for 10–12 minutes, flipping once, until crisp.

Bonus: Air frying and baking give you that crunch factor with way less cleanup—and fewer calories, too!

Are Flautas the Same as Taquitos?

Let’s settle this: while flautas and taquitos are cousins in the food world, they’re not twins.

• Flautas: Usually larger, made with flour tortillas, often fried in more oil

• Taquitos: Smaller, typically made with corn tortillas, usually a little more rustic

But regional names vary, and in some parts of Mexico or the U.S., the two terms are used interchangeably. No matter what you call them, they’re both deliciously crunchy and stuffed with flavor.

Nutritional Content (Per 100g)

Why Flautas de Pollo Are Always a Hit

Whether you’re cooking for a crowd or whipping up a quick weeknight dinner, flautas de pollo are one of those dishes that always deliver. They’re budget-friendly, freezer-friendly, and flavor-packed.

You can:

• Prep the chicken filling ahead of time

• Roll and freeze un-fried flautas for later

• Customize them endlessly with dips and toppings

• Get kids involved in the rolling process (mini assembly line style!)

Flautas are versatile and comforting—and they hit that sweet spot between homemade and fast food in the best way.

Flautas de Pollo

Crispy, golden rolled tortillas filled with juicy shredded chicken and topped with classic Mexican garnishes. These flautas are the ultimate comfort snack or dinner party favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 220 kcal

Ingredients

  

• 2 cups shredded cooked chicken breast or thigh, seasoned
• ½ cup onion finely chopped, optional for sautéing with chicken
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 6 to 8 flour tortillas 8-inch size recommended
• 1 cup vegetable oil for frying
• 1 cup shredded lettuce for topping
• ½ cup Mexican crema or sour cream for topping
• ½ cup crumbled queso fresco or shredded cheddar cheese for topping
• ½ cup salsa or pico de gallo for serving
• 1 avocado sliced, or use guacamole

Instructions

 

• In a skillet over medium heat, optionally sauté chopped onion until translucent. Add shredded chicken, garlic powder, cumin, oregano, and stir until well combined and warmed through.
• Warm tortillas briefly to make them pliable. Spoon chicken mixture along one side of each tortilla, then roll tightly into a tube shape.
• Heat oil in a deep skillet over medium-high heat. Fry flautas seam-side down in batches, turning occasionally, until golden brown and crispy on all sides (about 3–4 minutes per batch).
• Transfer flautas to a paper towel-lined plate to drain excess oil.
• Serve hot, topped with shredded lettuce, crema, cheese, salsa, and avocado or guacamole as desired.

Notes

For a baked or air-fried version, brush the flautas with oil and bake at 400°F (200°C) for 18–20 minutes or air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway. Use rotisserie chicken for a quick shortcut. Flautas can be made ahead, frozen, and fried later for easy meal prep.