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Add 1-2 Tbsp of
Shredded Chicken (1/2 cup)
to the top quarter of a
making sure not to have any too close to the edge or it will spill. Roll it up and skewer with a toothpick to keep it closed. Repeat with remaining tortillas and chicken.
In a heavy-bottomed frying pan, add the
Canola Oil (1/2 cup)
and heat over medium heat until shimmering. You can also test the temperature by sticking the end of a wooden spoon into the oil, it’s hot enough when bubbles form as soon as it’s submerged.
Add the tortillas in 2 batches (or as many will fit), making sure not to crowd them. Cook until golden brown, 3-4 minutes.
Flip and cook for another 3-4 minutes. Once cooked, transfer to a paper towel-lined plate and remove toothpicks. Repeat with remaining flautas.
Serve warm, topped with
Shredded Iceberg Lettuce (to taste)
Sour Cream (to taste)
Pico de Gallo (to taste)
, and a squeeze of
Lime Wedges (to taste)
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