Cooking Lucid
Flautas
Rolled corn tortillas filled with seasoned shredded chicken, fried until shatteringly crisp, and served with guacamole, crema, and salsa. Golden tubes of crunchy perfection.
Prep 20 min
Cook 20 min
Total 40 min
Serves 6
Ingredients
Step 1 — Make the filling
- 3 cups cooked chicken (shredded)
- ½ white onion (finely diced)
- 2 tbsp fresh cilantro (chopped)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp kosher salt
- Juice of 1 lime
Step 2 — Roll and fry
- 18 small corn tortillas
- Toothpicks
- Vegetable oil (for frying, about 1 inch deep)
Step 3 — Serve
- Guacamole
- Mexican crema or sour cream
- Salsa verde
- Shredded lettuce
- Queso fresco
Instructions
- 1
Make the filling
Combine shredded chicken, onion, cilantro, cumin, chili powder, salt, and lime juice in a bowl. Mix well.
- 2
Roll and fry
Warm tortillas to make pliable. Place 2 tablespoons filling along one edge, roll tightly, and secure with a toothpick. Heat oil to 375°F. Fry flautas 3–4 minutes, turning, until deep golden and crisp. Drain on paper towels.
- 3
Serve
Remove toothpicks. Serve flautas topped with shredded lettuce, guacamole, crema, salsa verde, and crumbled queso fresco.
Nutrition per serving: 320 cal · 22g protein · 28g carbs · 14g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
