Flautas de pollo are crispy rolled tacos filled with tender chicken and topped with fresh lettuce, crema, and queso fresco. A beloved Mexican street food that’s simple, comforting, and made to share with family and friends.
The word flauta means flute, because, well, that’s exactly what they look like! They’re one of my favorite antojitos (little Mexican cravings), right up there with sopitos and tostadas.
Whenever I have leftover chicken sitting in the fridge, these Flautas de Pollo are my favorite way to give it new life.
They’re crispy, golden, and full of flavor, the kind of meal that makes everyone happy at the table.
How To Make Flautas De Pollo
Start by making the filling. In a large skillet, warm up a drizzle of oil over medium heat.
Add the chopped onion, chilies, and tomatoes. Sprinkle in the chipotle powder (or paprika), salt, pepper, and garlic powder.
Let them cook until soft and fragrant. That should take about 5 to 7 minutes.
Next, add the shredded chicken to the pan and stir everything together until the chicken soaks up all those flavors and the mixture looks a bit dry (you don’t want any liquid left).
Once it’s ready, set it aside to cool slightly.
Now, let’s get those tortillas nice and soft. Heat a comal or flat pan over medium heat and warm each tortilla for just a few seconds on both sides.
Keep them stacked and covered with a clean kitchen towel so they stay warm and pliable.
Take one tortilla and add a small spoonful of the chicken mixture in the middle. Roll it up tightly like a little taquito.
You can secure it with a toothpick or place it seam-side down so it doesn’t open. Keep rolling until you’ve made them all.
Pour about an inch of oil into a large frying pan and heat it over medium heat.
Working in batches, fry the flautas until they’re golden and crispy on all sides. Turn them gently so they don’t break.
Top Tip: Want to bake them instead? Brush or spray a little oil on top, then bake in a preheated oven at 400°F (200°C) for 10–15 minutes, turning them halfway so they get golden and crispy all over.
When they’re done, place them on a paper towel-lined plate to drain any extra oil. If you used toothpicks, remove them carefully.
To serve, pile your flautas on a plate and top them with chopped lettuce, sliced onion, plenty of consome sauce, crema, and cheese.
And there you go! Crunchy, golden flautas de pollo filled with that cozy mix of chicken, veggies, and just the right touch of spice.
Perfect for using up leftover chicken (or turkey!) and turning it into something everyone will love.
Storing Your Chicken Flautas
Chicken flautas freezes wonderfully before frying, so you can make a double batch and have them ready for those unexpected cravings or as a prep meal idea. Just follow the steps below:
- Arrange the assembled flautas in a single layer on a baking sheet or tray and place them in the freezer. Make sure they are not touching each other.
- Freeze for 1-2 hours or until they are nicely firm.
- Once they are frozen, transfer them to a freezer-safe container or bag, making sure to remove as much air as possible from the bag.
- Label the container or bag with the date and contents to keep track of them in the freezer.
- Store in the freezer for up to three months.
Cook from frozen
When you’re ready to cook your flautas de pollo, you can fry them directly from frozen in hot oil until they are crispy and golden brown.
You may need to adjust the cooking time slightly to ensure that they are cooked all the way through.
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Flautas de Pollo
Ingredients
- 2 cups shredded chicken
- 16 store-bought corn tortillas
- 1 large tomato (diced)
- 1 small onion (diced)
- 1 jalapeno or serrano pepper (chopped)
- 4-5 sprigs cilantro (chopped)
- 1 teaspoon chipotle powder (or paprika)
- ½ teaspoon cumin powder
- salt and pepper (to taste)
- cooking oil (any type you prefer)
For serving
- iceberg lettuce (chopped)
- consome sauce
- onion (sliced)
- radishes (sliced)
- fake guacamole (or your favorite salsa)
- queso fresco (or your favorite cheese)
Instructions
Make the chicken filling
- Heat about 3 tablespoons of oil in a pan over medium heat.
- Add the onion and chile peppers and cook for about 1 minute, just until slightly soft.
- Mix in the tomatoes, chipotle powder, cumin, salt, and pepper. Cook until the tomatoes start to break down and look saucy.
- Add the shredded chicken and cilantro. Cook for about 5 minutes, until everything is well mixed and there’s not much liquid left in the pan.
Assemble & fry the flautas
- Warm a comal or cast-iron skillet over medium heat. Heat the tortillas until soft and flexible, then keep them stacked inside a clean kitchen towel so they stay warm and pliable.
- Place a bit of shredded chicken filling on one side of a tortilla and roll it up tightly, making sure it’s snug so it won’t open.
- Secure each flauta with a toothpick or place it seam-side down. Repeat with the rest of the tortillas.
- Pour about 1 inch of oil into a large pan and heat it over medium heat.
- Working in batches, fry the flautas on all sides until golden and crispy.
- Transfer them to a plate lined with paper towels to remove excess oil. If you used toothpicks, remove them carefully.
Serve
- Place about 4 flautas on each plate. Top with shredded lettuce and sliced onion.
- Drizzle with plenty of consomé sauce, add spoonfuls of crema, and garnish with sliced radishes and a sprinkle of queso fresco.
- Serve right away with guacamole or your favorite salsa, and enjoy that perfect crunch!
Notes
- Corn tortillas are traditionally used for this recipe because they hold their shape better and provide a nice crispy texture when fried.
- Warm up the tortillas to prevent them from cracking when rolled.
- You can also bake these flautas instead of frying! Brush or spray a little oil on top, then bake in a preheated oven at 400°F (200°C) for 10–15 minutes, turning them halfway so they get golden and crispy all over.
- Flautas freeze beautifully before frying, so make a double batch for easy meals later. They last for up to 3 months.
- To cook, fry them straight from the freezer until golden and crispy, just give them a little extra time to cook through.
Nutrition Information
I hope you loved my flautas de pollo recipe! You can rate it and leave a comment, and you can follow me along on TikTok, Facebook, YouTube, and Instagram.
This was beautiful. I was eating dish while reading this. My stomach would have started hurting if I read this before eating.