Chicken Flautas (Not Deep Fried)

Makes: 8

Time: 30 minutes


  • Chicken Verde
    • 2 organic chicken breasts, trimmed + tenderized and halved
    • 2 tbsp avocado oil
    • 1 jar salsa verde
    • 1 lime
    • 1/2 cup freshly chopped cilantro
    • salt, pepper, red chili flakes, to taste
  • Flautas
    • Whole Wheat Tortillas
    • 1 can Refried beans or Pinto Beans, mashed and cooked
    • 4 Tbsp avocado oil
  • Peppers and Onions
    • 1 large bell pepper, sliced thin
    • 1/2 red onion, sliced thin
    • 1/4 tsp cumin
    • 1/4 tsp pink salt/sea salt
    • 1 avocado (for topping)



Shredded Chicken Verde

  1. In a medium pot, heat 2 tbsp avocado oil on medium heat, then add chicken breast to brown on either side (about 2 min). You can also use an instapot for the chicken if you have one.
  2. Pour in entire jar of salsa verde, stir chicken, then cover with lid to let cook on medium-low heat for 12-15 minutes.
  3. Once chicken is tender, remove from heat and transfer only the chicken to a plate. Shred with two forks.
  4. Pour shredded chicken back into the pot, stir in cilantro, fresh lime juice, and seasonings. Set aside.


  1. Heat 3-4 tbsp avocado oil in a large skillet on medium-low heat.
  2. Heat tortillas over an open flame until slightly charred (or in a skillet with no oil, either side).
  3. On a flat surface or cutting board, fold in a good amount of shredded chicken + 1-2 spoonfuls refried beans, if using, and roll up right.
  4. Gently transfer to skillet, fold side down, to fry/brown. Flip every 3-5 minutes, or when browned/crisped. Continue for your remaining tortillas.

Peppers + Onions

  1. Meanwhile, in a separate skillet, sauté your peppers + onions with seasonings. Cover with lid and cook on medium-high heat until onions are caramelized & starting to char, about 10-12 min. Toss occasionally with tongs.

Time To Build

  1. Add avocado + more fresh cilantro and serve

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