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Chicken Flautas

Corn tortillas filled with shredded chicken, rolled up, and fried. Topped with veggies, sour cream, cheese, and salsa.
Course: Main Course
Cuisine: Mexican
Keyword: chicken flautas, flautas, mexican recipe
Servings: 12 flautas


  • 12 corn tortillas
  • 2 cups shredded chicken about 2 chicken breasts; *see notes
  • olive oil or oil of choice


  • 2 cups shredded lettuce
  • ¼ red onion sliced
  • 1 large tomato diced
  • sour cream to taste
  • queso fresco crumbled; to taste
  • salsa verde to taste


  • Before starting on the flauta, prepare all of your topping. Shred, dice, slice all veggies. Crumble queso fresco, and take out sour cream and salsa. Set aside.
  • In a large skillet add enough oil to cover bottom of skillet. Place over medium high heat to ensure oil gets very hot.
  • While oil is heating up, warm up corn tortillas in microwave or on a hot ungreased skillet just until pliable, a few seconds on each side.
  • Top one side of the tortilla with about 2 tbsp of shredded chicken. You can make them as full and and filled as desired.
  • Starting on end with chicken on top, roll tortilla over the chicken making sure to tuck end under the chicken and roll tightly.
  • Repeat with the rest of tortillas and chicken ensuring you keep flautas seam down.
  • Prepare a platter or baking sheet lined with paper towels to drain fried flautas.
  • Add flautas seam-side down to hot oil working in 2 or 3 batches depending on size of skillet.
  • Fry until golden, about 5 minutes, and flip. If after 5 minutes flauta is still soft on seam side, leave seam-side down for an additional 2 minutes. Fry other side for 5 minutes or until golden and crispy.
  • Transfer fried flautas to baking sheet.
  • Serve topped with desired toppings and side(s) of choice.


*You can use store bought rotisserie chicken for an even quicker meal