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Chicken Flautas

Use the thinnest corn tortillas you can find or they may crack when you roll them.


12 thin corn tortillas
1 cup minced or ground cooked chicken
vegetable oil for frying


Makes: 12


Heat each tortilla in a dry nonstick skillet for 1 minute or until softened. Spoon 1 tablespoon of the chicken onto each tortilla. Roll tightly to enclose the filling. Secure with wooden picks. Heat 1 inch of oil to 350 degrees in a skillet. Fry the flautas for 2 minutes or until golden brown, turning once; drain. Serve with guacamole.

YIELD: 12 flautas

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