Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Add 1-2 Tbsp of
Shredded Chicken (1/2 cup)
to the top quarter of a
Tortillas (12)
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.
Step 2
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.
Step 3
Add the tortillas in 2 batches (or as many will fit), making sure not to crowd them. Cook until golden brown, 3-4 minutes.
Step 4
Flip and cook for another 3-4 minutes. Once cooked, transfer to a paper towel-lined plate and remove toothpicks. Repeat with remaining flautas.
Step 5
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)
.
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSCreamy Mushroom Farfalle
Black Forest Swiss Roll
3 Ingredient Cranberry Sauce
Filipino Beer Onion Soup
Homemade Gochujang Aioli
Coconut Ice
Orange Jalapeño Cranberry Sauce
Clam Aglio e Olio with Garlic Bread Crumbs and Le Grand Fizz Cocktail
Low-Carb Spinach Artichoke Pizza
Basic Sweet ‘Chaffles’ (Keto Waffles)
Beer Braised Pork Feet
Potato Peel Chips
Keto Alfredo Sauce
Homemade Harissa
6-Ingredient BBQ Roasted Cauliflower Bowl
Salmon Cake with Garden Salad
Recommended Recipes
{{name}}