Mexican-Style Chicken Flautas Recipe

This Mexican-style chicken flautas recipe makes a great appetizer or main dish, with a shredded chicken, onion and tomato filling wrapped in a tortilla and fried to perfection. Top it with shredded lettuce and fresh pico de gallo.

I have a hard time resisting flautas. The crispy tortilla and piping hot chicken filling are just so good. This easy chicken flautas recipe will satisfy that craving in less than 20 minutes.

They are easy to eat, crunchy, and so tasty. These chicken flautas are very versatile, just like fajitas. Make it with chicken, beef, pork, beans or even just cheese.

» Try these other Mexican-style favorites at home.

What Are Flautas?

A flauta, which actually means ‘flute’ in Spanish, is a small, rolled-up flour tortilla that includes a filling usually made with beef, chicken or pork that is stewed in tomato and onion.

After rolling, the flauta is fried in oil to give it a nice crispy exterior and seal in all the delicious juices from the filling.

It is served as an appetizer, either covered with or on top of a bed of shredded lettuce, with pico de gallo and maybe some shredded cheese on top. It’s typically eaten with your hands (like you’re holding a flute!).

I have had flautas that were served as a main dish, however, and if that’s how you want to serve them, by all means!

This Mexican specialty, also called flautas de pollo, is one of the most popular Mexican snacks. They are really great snacks for parties because they’re so easy to eat while standing. You don’t even need a plate to eat them on.

You might be wondering what the difference is between taquitos and flautas. The differences are minor, and sometimes the terms are even used interchangeably.

Taquitos are generally made with corn tortillas, while flautas are usually made with flour tortillas.

Flautas are also often longer in size than taquitos.

Ingredients You’ll Need

I love that these crunchy flautas are made from a small amount of ingredients. Try your hand at them, they really are quite easy.

• Chicken breast – You can start with raw boneless, skinless chicken breast or use leftover chicken or rotisserie chicken.
• Tomatoes – We used canned tomatoes for ease. You can use fresh tomatoes that have been peeled.
• Onion – I use chopped white or yellow onion. Red onion is fine too.
• Garlic – Be sure your garlic is fresh for the best flavor. You can sub with garlic powder if you don’t have fresh.
• Flour tortillas – We use 8″ flour tortillas for our flautas. If you want to make smaller or larger ones, that’s fine. You can also use gluten free or low-carb tortillas.
• Cooking oil – Use your favorite cooking oil, like olive oil, vegetable, or canola.
• Garnish and toppings – Shredded lettuce, Cotija or Monterey Jack cheese, and sour cream.

How to Make Chicken Flautas

On a side note, you can use any type of meat you want – or make them vegetarian. Shredded chicken, barbacoa, carnitas… they all work in this dish. You just need one cup shredded beef, cheese, or veggies.

Step 1: Prepare the filling

Saute the onions on medium heat until translucent (around 5 minutes), then add the minced garlic and simmer for 2 more minutes.

Add the chopped tomatoes and the shredded chicken. Cook over medium heat for 5 minutes, allowing the tomatoes to cook down slightly. Remove from heat.

Step 2: Roll the flautas

Flour tortillas often need to be heated to become pliable so you can roll them up. To do this, I place a damp paper towel around the stack of tortillas and put them in the microwave for about 15-30 seconds, just to heat them slightly. You can also heat them on a skillet over medium heat for a few seconds.

You’ll want to divide the chicken mixture among your flour tortillas. It’s best to add the filling closer to one side of the tortilla, so they can easily be rolled tightly. Spread the filling out along the whole side, then pull up the end and start to roll, keeping it tight as you roll.

When you’re done rolling, you can place it seam-side down on a plate until all of them are ready to fry. This will ensure they don’t come unrolled. I don’t think it’s necessary to put a toothpick in them to hold them.

Step 3: Fry

Heat the oil in a large skillet over medium heat. Add each flauta, seam-side down in the pan. Cook for 3-5 minutes, rolling them over occasionally to obtain an even fry.

Once they’re crisp all the way around, transfer them to a wire rack to cool slightly.

To serve, place them on a plate and garnish with shredded iceberg lettuce, cheese and pico de gallo, salsa and/or sour cream.

Baking & Air Frying

If you don’t want to add the extra oil by frying these chicken flautas, you can bake them in the oven on a baking sheet for 15 minutes on 350°F, or until they are crispy and golden brown. I like to roll them over once during cooking so they get evenly browned.

To air fry them, put the flautas in the air fryer basket and air fry on 375°F for 8-10 minutes, turning once during cooking.

Tips & Notes

• Be sure not to use too much filling in the flauta and to spread it evenly. You want to get a tight roll, without filling sticking out the ends.
• Watch them carefully to be sure they don’t burn. It’s also best not to allow them to touch in the pan. They need their space.
• Once they’re done, serve right away – they’re best when hot!
• If you want to add more flavor and/or spiciness to the chicken filling, you can add some green chiles or use medium to hot salsa instead of canned tomatoes.

Storing & Reheating Leftovers

If you happen to make too many and have leftovers, you can save them for other meals. They are easy to store and reheat.

1. Allow the flautas to cool to room temperature. Storing them while hot can cause condensation, making them soggy.
2. Place the flautas in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps to keep them fresh and prevents them from drying out.
3. If you won’t be eating the flautas within a few days, consider freezing them. Place the cooled flautas in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. This method prevents them from sticking together and makes it easy to reheat individual portions.

To reheat them, put them in the oven on 350°F for 10 minutes if refrigerated or 20 minutes if frozen. You can also reheat them in the air fryer on 350°F for 5-6 minutes if refrigerated or 10-12 minutes if frozen. I don’t recommend reheating them in the microwave. They’ll be soggy.

Frequently Asked Questions

What are the differences between flautas and taquitos?

The differences are minor, and sometimes the terms are even used interchangeably. Taquitos are generally made with corn tortillas, while flautas are usually made with flour tortillas. Flautas are also often longer in size than taquitos. You will definitely still find corn tortillas being used for flautas, however.

Are Chicken Flautas served as main dishes or side dishes?

You can serve your flautas as a main or a side. They are often served either way. Our recipe makes 3 8″ rolled flautas per serving, which is more of a main dish size, but you can serve only 1 or 2 per person to make it an appetizer.

Can I use corn tortillas to make flautas?

As mentioned above, the dish is called taquitos when corn tortillas are used, but that doesn’t mean you can’t use corn tortillas in the recipe. I would suggest using larger ones, if you can find them.

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