Chicken Flautas

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Prepare yourselves for these incredible Chicken Flautas! They might be my new favorite food!

I’m sure you’ve heard of Flautas before! And I’m sure you’ve heard of taquitos. At first glance, you might think they are the same thing. And while they both might be little roll ups of delicious fillings, they are in fact not quite the same. Taquitos (which I’ve made before and are heavenly) are made of corn tortillas and flautas are made of flour tortillas! Today we’re making flautas and I know you guys are going to be hooked!

What are Chicken Flautas and where do they come from?

Mexican cuisine has given us a ton of amazing flavors, but none quite so tasty as chicken flautas! This traditional snack can be traced back hundreds of years and its name – derived from Spanish for “flute” – reflects their iconic shape. Filled with shredded chicken and fried until crispy, you’ll often find them served up alongside some classic Mexican accompaniments like guacamole or salsa for dipping. Nowadays, they’re popular all around the world in both restaurants and kitchens alike.

What’s the difference between a flauta and a taquito?

Flautas and taquitos may seem like the same dish, but there are actually quite a few differences!

Flautas generally have longer and thinner shapes that look almost flute-like – hence their name. On the other hand, taquitos usually appear shorter in size with thicker dimensions than flautas. Flavorwise, while both dishes can come filled with different types of meats or beans etc., most people go for shredded chicken or beef when they’re choosing to make some delicious flautas.

So whether you prefer long thin rolls of flavor stuffed full of meaty goodness (aka:flautas!) Or rich little cylindrical snacks, these two Mexican staples will be sure to leave an impression at whatever dinner table your set them on!

Chicken Flautas from (@whatsgabycookin)

What’s not to love about a flour tortillas filled with your favorite ingredients, rolled and pinned up and then lightly fried to toast? It’s heaven. Chicken Flautas are crispy and a bit flakier than that of their taquito counterpart. I love stuffing mine with really simple ingredients like a store bought rotisserie chicken, plenty of cheese and taco seasoning. It doesn’t have to be fancy or complicated! And PSA: these are my current favorite flour tortillas!

Once the chicken flautas are stuffed, they get rolled! I like to use a little toothpick to secure the flour tortilla in place so they don’t come unraveled. And then they get transferred into some frying oil to crisp up. Once they are golden and crisp, serve them up with guacamole, sour cream, salsa, pico… the works!!


  • 4 tablespoons taco seasoning
  • 1/2 teaspoon salt
  • 5 cups shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 2 4-ounce cans chopped green chiles drained
  • 20 6-inch soft flour tortillas
  • 20 toothpicks
  • Canola oil for frying
  • Sour cream, guacamole, pico and salsa to serve
Chicken Flautas from (@whatsgabycookin)


  • Taco seasoning
  • Salt
  • Rotisserie chicken
  • Monterey Jack cheese
  • Chopped green chiles
  • Soft flour tortillas
  • Toothpicks
  • Canola oil for frying
  • Sour cream, guacamole, pico and salsa to serve
Chicken Flautas from (@whatsgabycookin)
Chicken Flautas from (@whatsgabycookin)

Chicken Flautas

5 from 8 votes
These Chicken Flautas are filled with a seasoned mixture of shedded chicken, cheese, and green chiles. All of that gets wrapped up in a soft flour tortilla, and fried until perfectly crispy.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Main Course, Dinner
Cuisine Mexican
Servings 4 -6 people


  • 4 tablespoons taco seasoning
  • 1/2 teaspoon salt
  • 5 cups shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 2 4-ounce cans chopped green chiles drained
  • 20 6-inch soft flour tortillas
  • 20 toothpicks
  • Canola oil for frying
  • Sour cream, guacamole, pico and salsa to serve


  • In a large bowl, stir together the taco seasoning and the chicken and toss to coat. Stir in the cheese and green chiles.
  • Working with 1 tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas.
  • Preheat the oven to 250°. Heat 1/2-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 flautas, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all flautas are cooked. Serve hot with sour cream, guacamole, and salsa.


  • Secure the tortilla in place using one toothpick before frying to prevent them from unraveling. Do this by weaving the toothpick through the tortillas where they overlap to close, parallel to the roll.

Nutrition Information

Calories: 716kcal | Carbohydrates: 41g | Protein: 71g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 2205mg | Potassium: 722mg | Fiber: 4g | Sugar: 4g | Vitamin A: 772IU | Vitamin C: 21mg | Calcium: 576mg | Iron: 5mg


  1. 5 stars
    So weird …. just got home from lunch and from eating these, and thought to myself, “I really need to make these at home”. Thanks for the recipe!

  2. 5 stars
    For those asking if you can make in the air fryer — the answer is yes! I put them in the air fryer at 370 degrees for about 7 minutes (obviously minus the toothpick!) and they turned out great.

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