Chicken Flauta Recipe

Eric and I just realized that we’ve been giving Charlotte way too much fluoride. For like a year. We’re supposed to give her a drop…not a dropper full. Parents of the Year Award right here. (I swear there are no instructions on the bottle. The pharmacist just happened to mention it this time.) I wasn’t too worried about it until I looked up “fluoride overdose” and the first hit’s list of symptoms said, “Abdominal pain…abnormal taste…heart attacks…” No big deal, right? You can use this as evidence in court if Charlotte drops dead anytime soon.

(Update: 6 years later Charlotte is alive and well! Though at 8 years old she’s starting to develop a bit of an attitude. Do you think we can blame that on the flouride??)

What is a Flauta?

But what is a flauta? It’s Spanish for flute and these little treats are long, round, and thin just like the musical instrument. I like that name because it makes me think that these small little crispy taquitos are light and airy like flute music rather than fried in oil. Yes, I just keep thinking “light, sweet flute music” as I down my eighth flauta in a row.

Chicken Flauta ingredients

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

For the flautas:

For the pico de gallo:

How to make Flautas

I made these for Eric’s birthday last week. And again yesterday. Because sometimes one batch of deep fried deliciousness isn’t enough for one week. Eric used to live in Mexico and got to eat food like this every day. He was so happy I made this I thought he was going to cry into his pico de gallo.

The great thing about this flautas recipe is that the construction is simple and you use a toothpick to keep from making a mess. The key is to not overstuff the tortillas with the filling. But definitely feel free to overdo the toppings!

Here’s a quick overview of how to make these flautas. For complete instructions, scroll down to the recipe card below.

1. Start by making the Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapenos, and cilantro. Add the lime juice, then salt to taste. Set aside.
2. Now for the filling: Chop the onion finely and crush and mince the garlic. Heat the tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the shredded chicken and salt and pepper to taste. When the chicken is warm, remove from heat and stir in the queso fresco.
3. Soften the tortillas in the microwave until pliable enough that they don’t crack when rolled. Take one tortilla at a time and place a large spoonful of the chicken filling down the center. Roll tightly to make a neat cylinder and secure with a toothpick. Immediately cover the roll with plastic wrap to prevent the tortilla from drying out and splitting. Fill and roll the remaining tortillas.
4. Pour oil into a high-sided pan to a depth of 1 inch. Heat on medium or medium low until a small cube of bread, when added to the oil, rises to the surface and bubbles at the edges before turning golden. Add the flautas a few at a time and fry until golden, turning with tongs as necessary. Drain on paper towels, then serve at once.

Chicken Flauta Toppings

Homemade pico de gallo is my favorite topping for flautas. It’s so fresh and goes perfectly with the warm, crispy tortillas and flavorful chicken. I also love adding sour cream, avocado (or guacamole), and more queso fresco.

How to store a Flauta

Flautas can be stored in the fridge for up to 3 days. Note that they won’t be crispy if you warm them up in the microwave. You can reheat them by frying them a second time, warming them in the air fryer, or heating them in the oven for about 15 minutes at 425.

Eat these! Then go work out!!