Mexican Chicken Flautas
- 2 cups grapeseed oil, or as needed
- 6 white corn tortillas, warmed
- ¾ cup shredded cooked chicken breast
- Pour oil into a deep skillet to about ½-inch deep. Heat oil over medium heat to 350°F (180°C).
- Heat a skillet over medium heat. Lay a tortilla into the skillet to warm, about 20 seconds per side. Transfer to a flat working surface. Spoon about 2 tablespoons shredded chicken near an edge of the tortilla. Roll tortilla tightly around the chicken to form a cylinder. Pierce the tortilla with toothpicks to keep closed. Repeat process with remaining tortillas and chicken.
- Fry filled tortillas in hot oil until crisp and golden, 60 to 90 seconds per side. Remove the flautas from the oil and transfer to a paper towel-lined plate to drain. Serve hot.
To make a vegetarian version, replace the chicken with mashed potatoes or black beans or pinto beans. This recipe is a great quick-and-easy way to use up leftovers with less than 5 ingredients! Flautas are an easy lunch to bring to work or pack in a lunchbox or in your backpack for hiking. They hold together well and you don't need any utensils! Just wrap them in parchment paper, tape them closed, and you are ready to go.
What others are saying
George Delamea says:
I'm fine with these, but because they are so easy to make and my boys devour them like mad, I'm giving extra credit. Definitely added cheese the second time.
Jen the Mighty says:
Very good as a flauta base, but could definitely use something more for the filling. Maybe some pico or cheese. Topped with sour cream or crema they are delicious.
Sam Dalton says:
These flautas were really good. I used basic salt and pepper for seasoning I normally would buy the frozen version, but they were not as good as this.
Kaylee Adams says:
These Mexican flautas were so good. I used rotisserie chicken and smothered it in a guacamole and sour cream mixture, and cotija cheese. incredible flavor, so good. Trying to stay away from fried foods, but these are just too good to pass up.
Jazzy Brewer says:
Always called these “taquitos” but I guess flautas is the proper term. I added sauce from a can of chipotle peppers in adobo to the chicken to add some spice. They were really good, I didn’t need any toppings.