Chicken Flautas with Flour Tortillas, Lettuce, Avocado & Cotija

Chicken flautas — so crunchy-delicioso and garnished with the works — satisfy the soul, says Vivi Abeja, one of our favorite Mexican cooks. The Chicago native, who grew up and lives in the city’s Little Village neighborhood, teaches cooking classes and caters through her Vivi’s Table. Lucky us: She’s also a regular contributor to Familia Kitchen. (Check out Vivi’s carne asada tacos, DIY-at home al pastor tacos, and these amazing enchiladas suizas.)

And don’t forget to try her newest recipe shared with Familia Kitchen: Chicken flautas. Vivi tells us she finds herself making this super-fácil dish for occasions small and big. “This is such an easy meal to put together. I’ll make it if I’m low on time and want something quick and still delicious. I also make this for parties. I was raised to not show up to a party empty-handed, and I’ve brought my flautas to several family parties. They are always a hit!”

Does Vivi remember the first time she learned to make this dish? “My grandmother was the one who cooked for our family, and she had the magic to use the simplest ingredients and turn them into a grand meal for a big family, like ours. This is one of those recipes.”

Are flautas as must-make as tacos for her? Vivi nods. “This is such a staple in Mexican households. You can add all types of fillings. My favorite are chicken and potatoes with cheese. They are easy to make and always hit the spot.”

Of course Vivi has to add her own touch to even the most traditional of her family recipes. How has she made these flautas de pollo her own? “I like to sprinkle my flautas with taco seasoning after pulling them from the oil. I grew up with flautas being seasoned with salt, but I love to add the extra flavor of taco seasoning. It takes it to the next level.”

Vivi also switched things up by cooking with flour tortillas (instead of corn), using Azteca tortillas, made in Illinois, locally near her. The tortilla company was founded in 1970 in Pilsen, a Chicago neighborhood known for its Mexican heritage (and home to many of our favorite restaurants.). Vivi is now a convert, she says. ”These aren’t the type of chicken flautas I grew up with, but I love the texture flour tortillas give this dish.”

Hungry to Try Vivi’s Chicken Flautas?

Chicken Flautas with Flour Tortillas, Lettuce, Avocado & Cotija

Recipe by Vivi Abeja

5.0 from 1 vote

Cuisine: Mexican

Servings

5 (2 each)

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 1 rotisserie chicken, shredded

• 1 package Azteca Flour Tortillas (10)

• 1 to 2 cups vegetable oil, as needed

• 1 tsp salt or taco seasoning

• 1 cup lettuce, thinly shredded

• 1 cup tomatoes, sliced

• 1 avocado, sliced

• 1/2 cup Mexican crema, for drizzling

• 1/2 cup cotija cheese, grated

• 1/2 cup salsa, red or green (up to you!)

Directions

• Shred your rotisserie chicken into bite-size pieces, discarding the skin. Set aside.
• Warm up your tortillas on a comal orin a hot skillet, heating them just enough so they are easy to work with. This is so they don’t crack when you roll them.
• In a wide frying pan, heat enough oil on medium high to partially submerge your flautas when you fry them. While the oil is warming up, you can begin to assemble your flautas.
• Lay a flour tortilla flat on your work surface. Add 1/4 to 1/3 cup shredded chicken in its center. Tightly roll the tortilla around the chicken filling so that it looks like a short diploma. If you wish, you can secure it with a toothpick to keep it closed.
• Repeat with the rest of the tortillas, filling each with shredded chicken and rolling it, lining them up to keep them closed.
• Once your oil is frying hot, gently place the filled tortillas with the flap down, so they don’t open while frying, being careful not to overcrowd your pan.
• Working in batches, fry the flautas, turning each one occasionally until it’s golden brown on all sides — about 1 to 2 minutes in total. When it’s ready, transfer to a paper towel-lined plate. While it’s still hot, season with salt or taco seasoning.
• Repeat: Continue frying until all the chicken flautas are golden brown. Arrange on your serving platter. Top with lettuce, tomato, Mexican crema, grated cotija cheese, and your choice of salsa. If you want to make your own, here are two of Vivi’s favorite recipes for green and red salsa.