Chicken Flautas with Avocado Salsa and Cream Recipe

• Rotisserie Chicken: Using store-bought rotisserie chicken saves tons of time and gives you juicy shredded meat that’s flavorful on its own.
• Corn Tortillas: Choose fresh tortillas that are pliable to avoid cracking when rolling.
• Vegetable Oil: Needed for both sautéing the filling and frying the flautas; ensure it has a high smoke point like canola or avocado oil.
• Salsa Verde: Fresh or store-bought, this brings a tangy base to the avocado salsa that balances the creamy avocado.
• Avocados: Go for ripe ones that yield slightly to gentle pressure to ensure smooth sauce texture.
• Spices and Aromatics: Garlic, onion, salt, pepper, and those simple powders make the chicken filling shine with deep flavor.
• Crema Mexicana or Sour Cream: A cooling topping to drizzle over — can’t skip it for authenticity and taste.
• Corn Starch: This creates the “glue” that holds your flautas tight while frying, so they don’t fall apart.
• Optional Toppings: Pico de gallo, queso fresco, shredded lettuce, cilantro, and lime wedges add freshness and contrast.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I like to keep this Chicken Flautas with Avocado Salsa and Cream Recipe pretty classic, but I’ve also experimented to suit different tastes or dietary preferences. Feel free to make it your own!

• Spice Levels: Add jalapeño seeds to the avocado salsa or sprinkle cayenne into the chicken if you want a spicier kick—I love the extra heat sometimes!
• Protein Swap: Try shredded beef or pork if you want an alternate filling. Chicken still remains my favorite for that perfect moist texture.
• Gluten-Free: These flautas are naturally gluten-free when using corn tortillas, perfect if you’re avoiding wheat.
• Baked Version: For a lighter option, brush the rolled flautas with oil and bake them until golden and crisp—great for busy weeknights.

How to Make Chicken Flautas with Avocado Salsa and Cream Recipe

Step 1: Prep the Pico de Gallo and Avocado Salsa

Start by making your pico de gallo if you’re using fresh ingredients—I highly recommend it for that punch of freshness. Keep it chilled until serving so it stays crisp. Next, blend your salsa verde with ripe avocado, salt, roasted chicken better-than-bouillon, lime juice, and water for a smooth, drizzling sauce. Don’t forget the jalapeño if you want heat, but remove those seeds unless you like it really spicy! Add water little by little till the sauce is thin enough to pour.

Step 2: Cook the Chicken Filling

Finely dice your onion—really small pieces make the filling taste more cohesive. Sauté the onion with oil, salt, pepper, garlic powder, and onion powder until translucent. Add freshly minced garlic and cook just until fragrant, then stir in the shredded rotisserie chicken. Warm it through, then cover and set aside while you get ready to roll.

Step 3: Prepare the Tortillas and Cornstarch Glue

Rub a thin layer of oil on both sides of your corn tortillas to keep them from drying out and cracking. Cover with a damp paper towel and microwave briefly to soften. Next, mix cornstarch with water in small amounts until you get a thick glue-like paste. This glue will keep the flautas sealed without toothpicks, which is my favorite trick to avoid a mess when frying.

Step 4: Roll and Seal Your Flautas

Place one tortilla down, add about two tablespoons of chicken filling near the edge, and roll tightly, leaving a bit of the end open. Brush or spoon a little cornstarch glue onto the tortilla edge to seal it, then set seam-side down on a baking sheet covered with a damp towel to keep them moist while you finish rolling. I usually roll 5–10 at a time before frying to keep everything crisp and intact.

Step 5: Fry to Golden Perfection

Heat vegetable oil in a deep pan until it reaches about 375°F—use a thermometer for best results; this is key for crispy flautas that aren’t greasy. Fry the flautas seam side down in batches, turning after 1-2 minutes so they brown evenly without burning. Once golden, transfer them to a wire rack set over a baking sheet in a low oven to keep warm and crispy while you finish frying the rest.

Pro Tips for Making Chicken Flautas with Avocado Salsa and Cream Recipe

How to Serve Chicken Flautas with Avocado Salsa and Cream Recipe

Garnishes

I love topping these flautas with a generous drizzle of crema mexicana because it adds the perfect cool, tangy counterpoint to the crispy, warm flautas. Sprinkle crumbled queso fresco or cotija cheese for a salty shimmer, and don’t forget freshly chopped cilantro and a squeeze of lime to brighten every bite. Pico de gallo is my go-to fresh topping for added texture and a kick of freshness, making the plate look festive and inviting.

Side Dishes

My family goes crazy for serving these flautas alongside classic Mexican rice and creamy Tejano beans—it rounds out the meal perfectly. Sometimes I whip up a simple shredded lettuce salad dressed with lime juice and a pinch of salt for something light and crunchy on the side. You can’t go wrong with a side of refried beans or even a fresh corn salad.

Creative Ways to Present

For special occasions, I’ve arranged flautas standing upright in a large, shallow bowl layered with avocado salsa drizzled artistically on top, with lime wedges and cilantro scattered around. Another fun way is serving them in individual small plates with different dipping sauces like chipotle crema or a spicy salsa roja for your guests to mix and match. Presentation really amps up the fun and vibe at parties.

Make Ahead and Storage

Storing Leftovers

I store leftover flautas in an airtight container in the refrigerator for up to 3 days. To keep them crisp, I place a paper towel under the flautas to absorb moisture. This keeps them ready to re-crisp when reheated either in an oven or air fryer.

Freezing

If I know I’m making a big batch, I freeze uncooked flautas by laying them on a baking sheet in a single layer and freezing for 30 minutes before transferring to a ziplock bag. This way, they don’t stick together, and they last wonderful for 2-3 months. You can also freeze cooked flautas after they’ve cooled completely.

Reheating

Reheating is easiest in an air fryer or oven at 350°F for about 5-7 minutes until crispy again. Avoid microwaving, which makes them soggy. I learned this the hard way after one too many disappointing lunches!

FAQs

Final Thoughts

This Chicken Flautas with Avocado Salsa and Cream Recipe has become a staple in my kitchen because it’s the perfect mix of crispy, creamy, and fresh. It’s the kind of dish that’s fun to make with company, easy to customize, and satisfying to eat. I promise once you try rolling and frying your own flautas, you’ll feel proud to serve up something so authentic and delicious. So grab those tortillas, get your chicken ready, and dive in—you won’t regret it!

I absolutely love sharing this Chicken Flautas with Avocado Salsa and Cream Recipe because it turns out crispy, flavorful, and downright addicting every single time. The combo of crunchy rolled tortillas filled with tender chicken, paired with a creamy avocado salsa that has just the right amount of tang and spice—well, it’s a game changer for any weeknight dinner or weekend gathering.

When I first tried making flautas at home, I was amazed at how they bring that authentic Mexican street-food vibe right into my kitchen. You’ll find that this recipe works beautifully whether you’re cooking for a crowd or just craving a satisfying snack. Plus, the avocado salsa and cream add freshness and smoothness that make every bite pop.

Ingredients You’ll Need

The ingredients here all play a special role — from the perfectly seasoned shredded chicken filling to the fresh avocado salsa that makes this Chicken Flautas with Avocado Salsa and Cream Recipe absolutely irresistible. I recommend choosing ripe avocados and fresh salsa verde for best results.

• Rotisserie Chicken: Using store-bought rotisserie chicken saves tons of time and gives you juicy shredded meat that’s flavorful on its own.
• Corn Tortillas: Choose fresh tortillas that are pliable to avoid cracking when rolling.
• Vegetable Oil: Needed for both sautéing the filling and frying the flautas; ensure it has a high smoke point like canola or avocado oil.
• Salsa Verde: Fresh or store-bought, this brings a tangy base to the avocado salsa that balances the creamy avocado.
• Avocados: Go for ripe ones that yield slightly to gentle pressure to ensure smooth sauce texture.
• Spices and Aromatics: Garlic, onion, salt, pepper, and those simple powders make the chicken filling shine with deep flavor.
• Crema Mexicana or Sour Cream: A cooling topping to drizzle over — can’t skip it for authenticity and taste.
• Corn Starch: This creates the “glue” that holds your flautas tight while frying, so they don’t fall apart.
• Optional Toppings: Pico de gallo, queso fresco, shredded lettuce, cilantro, and lime wedges add freshness and contrast.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I like to keep this Chicken Flautas with Avocado Salsa and Cream Recipe pretty classic, but I’ve also experimented to suit different tastes or dietary preferences. Feel free to make it your own!

• Spice Levels: Add jalapeño seeds to the avocado salsa or sprinkle cayenne into the chicken if you want a spicier kick—I love the extra heat sometimes!
• Protein Swap: Try shredded beef or pork if you want an alternate filling. Chicken still remains my favorite for that perfect moist texture.
• Gluten-Free: These flautas are naturally gluten-free when using corn tortillas, perfect if you’re avoiding wheat.
• Baked Version: For a lighter option, brush the rolled flautas with oil and bake them until golden and crisp—great for busy weeknights.

How to Make Chicken Flautas with Avocado Salsa and Cream Recipe

Step 1: Prep the Pico de Gallo and Avocado Salsa

Start by making your pico de gallo if you’re using fresh ingredients—I highly recommend it for that punch of freshness. Keep it chilled until serving so it stays crisp. Next, blend your salsa verde with ripe avocado, salt, roasted chicken better-than-bouillon, lime juice, and water for a smooth, drizzling sauce. Don’t forget the jalapeño if you want heat, but remove those seeds unless you like it really spicy! Add water little by little till the sauce is thin enough to pour.

Step 2: Cook the Chicken Filling

Finely dice your onion—really small pieces make the filling taste more cohesive. Sauté the onion with oil, salt, pepper, garlic powder, and onion powder until translucent. Add freshly minced garlic and cook just until fragrant, then stir in the shredded rotisserie chicken. Warm it through, then cover and set aside while you get ready to roll.

Step 3: Prepare the Tortillas and Cornstarch Glue

Rub a thin layer of oil on both sides of your corn tortillas to keep them from drying out and cracking. Cover with a damp paper towel and microwave briefly to soften. Next, mix cornstarch with water in small amounts until you get a thick glue-like paste. This glue will keep the flautas sealed without toothpicks, which is my favorite trick to avoid a mess when frying.

Step 4: Roll and Seal Your Flautas

Place one tortilla down, add about two tablespoons of chicken filling near the edge, and roll tightly, leaving a bit of the end open. Brush or spoon a little cornstarch glue onto the tortilla edge to seal it, then set seam-side down on a baking sheet covered with a damp towel to keep them moist while you finish rolling. I usually roll 5–10 at a time before frying to keep everything crisp and intact.

Step 5: Fry to Golden Perfection

Heat vegetable oil in a deep pan until it reaches about 375°F—use a thermometer for best results; this is key for crispy flautas that aren’t greasy. Fry the flautas seam side down in batches, turning after 1-2 minutes so they brown evenly without burning. Once golden, transfer them to a wire rack set over a baking sheet in a low oven to keep warm and crispy while you finish frying the rest.

Pro Tips for Making Chicken Flautas with Avocado Salsa and Cream Recipe

How to Serve Chicken Flautas with Avocado Salsa and Cream Recipe

Garnishes

I love topping these flautas with a generous drizzle of crema mexicana because it adds the perfect cool, tangy counterpoint to the crispy, warm flautas. Sprinkle crumbled queso fresco or cotija cheese for a salty shimmer, and don’t forget freshly chopped cilantro and a squeeze of lime to brighten every bite. Pico de gallo is my go-to fresh topping for added texture and a kick of freshness, making the plate look festive and inviting.

Side Dishes

My family goes crazy for serving these flautas alongside classic Mexican rice and creamy Tejano beans—it rounds out the meal perfectly. Sometimes I whip up a simple shredded lettuce salad dressed with lime juice and a pinch of salt for something light and crunchy on the side. You can’t go wrong with a side of refried beans or even a fresh corn salad.

Creative Ways to Present

For special occasions, I’ve arranged flautas standing upright in a large, shallow bowl layered with avocado salsa drizzled artistically on top, with lime wedges and cilantro scattered around. Another fun way is serving them in individual small plates with different dipping sauces like chipotle crema or a spicy salsa roja for your guests to mix and match. Presentation really amps up the fun and vibe at parties.

Make Ahead and Storage

Storing Leftovers

I store leftover flautas in an airtight container in the refrigerator for up to 3 days. To keep them crisp, I place a paper towel under the flautas to absorb moisture. This keeps them ready to re-crisp when reheated either in an oven or air fryer.

Freezing

If I know I’m making a big batch, I freeze uncooked flautas by laying them on a baking sheet in a single layer and freezing for 30 minutes before transferring to a ziplock bag. This way, they don’t stick together, and they last wonderful for 2-3 months. You can also freeze cooked flautas after they’ve cooled completely.

Reheating

Reheating is easiest in an air fryer or oven at 350°F for about 5-7 minutes until crispy again. Avoid microwaving, which makes them soggy. I learned this the hard way after one too many disappointing lunches!

FAQs

Final Thoughts

This Chicken Flautas with Avocado Salsa and Cream Recipe has become a staple in my kitchen because it’s the perfect mix of crispy, creamy, and fresh. It’s the kind of dish that’s fun to make with company, easy to customize, and satisfying to eat. I promise once you try rolling and frying your own flautas, you’ll feel proud to serve up something so authentic and delicious. So grab those tortillas, get your chicken ready, and dive in—you won’t regret it!