These crispy chicken flautas are utterly satisfying. Tender seasoned chicken is rolled in small corn tortillas and fried until golden. Serve with pico de gallo, sour cream or crema, and crumbled queso fresco for a memorable Mexican-style meal. Originally posted May 3, 2013.
Table of Contents
- You will love this Flautas Recipe
- What is a Flauta?
- Chicken Flauta ingredients
- How to make Flautas
- How to serve Chicken Flautas
- How to store a Flauta
- Other great Mexican recipes!
- Chicken Flautas Recipe
Full disclosure: frying fills the house with that irresistible taco-truck aroma, and I wear it like a badge of honor. Whether you’re making doughnuts, churros, or these flautas, a little oil on your clothes is a small price to pay for something this good.
You will love this Flautas Recipe
These flautas are quick enough for a weeknight and special enough for a party. The crisp tortilla, savory chicken filling, and bright toppings make them a crowd-pleaser and kid-friendly too.
What is a Flauta?
A flauta—Spanish for “flute”—is a long, thin, rolled tortilla typically filled and fried until crisp. The shape is reminiscent of a flute, and when done right they feel light and crunchy on the outside with a flavorful filling inside.
Chicken Flauta ingredients
Quick shopping list (see recipe card below for exact measurements and full instructions):
For the filling:
- Onion
- Garlic
- Cooked shredded chicken (rotisserie works great)
- Queso fresco (or feta)
- Corn tortillas
For the pico de gallo:
- Tomatoes
- Onion
- Jalapeño
- Cilantro
- Lime
How to make Flautas
This recipe uses simple techniques: a flavorful shredded chicken filling, softened oiled tortillas that roll without cracking, and a quick deep-fry to crisp them. Use a cornstarch “glue” or toothpicks to keep them sealed. Don’t overfill the tortillas—keep the rolls neat for even frying.
Overview:
- Make the pico de gallo: combine diced tomatoes, onion, jalapeño, and cilantro; add lime juice and salt.
- Make the filling: sauté finely chopped onion in oil until translucent, add garlic briefly, then add shredded chicken, salt, pepper, and crumble in queso fresco off heat.
- Soften and oil the tortillas so they’re pliable. Place a spoonful of filling in the center, roll tightly, and seal with a small cornstarch paste or a toothpick. Keep rolls covered with a damp towel while working.
- Heat oil 1 inch deep in a high-sided pan to about 375°F (use a thermometer). Fry a few flautas at a time seam-side down until golden, about 1–2 minutes per side. Drain briefly on paper towels or keep warm on a rack in the oven set to low.
How to serve Chicken Flautas
Serve flautas hot with pico de gallo, crema or sour cream, avocado or guacamole, and crumbled queso fresco or cotija. Add shredded lettuce and lime wedges if you like. They pair well with Mexican rice and beans for a fuller meal.
Chicken Flauta Toppings
Fresh pico de gallo is my go-to topping. Also try crema (or sour cream), sliced avocado or a drizzle of avocado sauce, crumbled queso fresco, chopped cilantro, and lime wedges for brightness.
How to store a Flauta
Refrigerate cooked flautas for up to 3 days. To retain crispness, reheat in an air fryer, toaster oven, or a 425°F oven for about 10–15 minutes rather than the microwave. You can freeze uncooked or cooked flautas in a single layer, then store in a sealed bag for 2–3 months; fry from frozen, adding a minute or so per side.
Other great Mexican recipes!
If you want to build a full menu, try Mexican street corn dip, carne guisada, slow-cooker pinto beans, or a classic tres leches cake for dessert. These all complement flautas beautifully.
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Chicken Flautas Recipe
Ingredients
For the chicken filling:
- 1 tablespoon vegetable oil
- 1 medium onion, diced very finely
- 1 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 garlic cloves, minced finely
- 1 pound rotisserie chicken, shredded (about 4 cups)
To assemble and fry flautas:
- 2 cups vegetable oil for frying (enough to be ~1 inch deep in pan)
- 2 tablespoons vegetable oil for rubbing on tortillas
- 30 corn tortillas
- 1/4 cup cornstarch
- 2–4 tablespoons water (to make a glue-like paste)
For the avocado sauce:
- 12 ounces salsa verde
- 2 small avocados (or one large)
- 1/2 teaspoon kosher salt, or to taste
- 2 teaspoons roasted chicken bouillon (optional)
- Juice of 1 lime
- 1/2 cup water (plus up to an extra 1/2 cup to thin)
- 1 jalapeño (optional for more heat)
Topping ideas
- Crema Mexicana or sour cream
- Queso fresco or cotija, crumbled
- Pico de gallo
- Shredded lettuce (optional)
- Chopped cilantro and lime wedges
Instructions
- Make pico de gallo and keep chilled until serving.
- Prepare the avocado sauce: blend salsa verde, avocados, salt, bouillon (if using), lime juice, and 1/2 cup water until smooth. Add water in small amounts to reach a drizzling consistency. Optionally add jalapeño for heat.
- Make the chicken filling: chop the onion very finely. Heat 1 tablespoon oil in a skillet over medium heat and sauté onion with salt, pepper, garlic powder, and onion powder until translucent (about 5–8 minutes). Add minced garlic and cook 30 seconds. Stir in shredded chicken and heat through, then remove from heat and set aside.
- Preheat oil in a high-sided skillet so it reaches about 1 inch deep; heat to roughly 375°F (about 15 minutes).
- Lightly oil tortillas: pour 2 tablespoons oil into a small bowl and rub a light sheen on both sides of each tortilla. Keep the stack covered with a damp paper towel. Microwave covered tortillas 1 minute, then in 20-second increments until pliable but not hot.
- Make a cornstarch “glue”: in a small bowl combine 1/4 cup cornstarch with water, adding a teaspoon at a time until paste reaches a glue-like consistency.
- Assemble flautas: place warmed tortilla on a work surface, add about 2 tablespoons of chicken near the edge, tuck and roll tightly away from you leaving about 1/2″ at the end. Brush the end with cornstarch paste to seal and place seam-side down on a baking sheet. Keep covered with a damp towel while you finish rolling a few more.
- Fry in batches seam-side down for 1–2 minutes per side until golden. Do not over-brown. Transfer to a cooling rack set over a baking sheet and keep warm in a low oven if needed.
- Serve topped with crema, avocado sauce, pico de gallo, shredded lettuce (optional), and crumbled cotija or queso fresco. Add lime wedges.
- Store cooled leftovers in the refrigerator up to 3 days. Reheat in an air fryer, toaster oven, or oven for best crispness. Freeze uncooked or cooked flautas in a single layer for 30 minutes, then transfer to a bag for up to 2–3 months; fry from frozen, adding about one minute per side.
Notes
Neutral oil: Use a high smoke-point neutral oil for frying—vegetable, canola, avocado, or peanut oil work well.
Nutrition
Serving: 1 flauta — Calories: 444 kcal — Carbohydrates: 45 g — Protein: 19 g — Fat: 22 g — Fiber: 7 g