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
4.5g
Sugar
8g
Fiber
673.1mg
Sodium
16.6g
Saturated 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.
Strong satiety, counts as a main meal
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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