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.
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.