Warm corn tortillas wrap shredded chicken and cheese, then fry into crisp Mexican rolls with crema and salsa.
25 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the chicken breasts with the onion, garlic, and salt for 18 minutes.
Shred the chicken and mix it with the cumin and crumbled cheese.
Warm the tortillas in a pan for 30 seconds to make them flexible.
Place the chicken filling on each tortilla and roll it tightly.
Heat the oil and fry the flautas seam side down for 5 minutes.
Drain the excess oil on paper towels.
Serve immediately with cream, salsa, lettuce, and lime.
💡 Tip: Warming the tortillas briefly keeps them from cracking while you roll them.
🍽️ Serving suggestion: Serve crisp with cream, salsa, lime, lettuce, and queso fresco.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~445
kcal calories
28
g protein
38
g carbs
21
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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