Street FoodMedium

Chicken Flautas

Name: Chicken Flautas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 Romaine lettuce; 12 Corn tortillas; 500 g Chicken breast; 500 ml Vegetable oil; 150 g Soured cream; 200 ml Salsa verde; 100 g Fresh cheese (queso fresco); 0.5 White onion; 1 to taste Salt

45 min (25 prep + 20 cook) Medium 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 16 Apr 2026

Crispy rolled corn tortillas filled with chicken, topped with cream and salsa.

About this recipe

Flautas are corn tortillas tightly rolled around a filling of shredded chicken, then fried until golden and crunchy - their shape resembling a flute, which is how they get their name. They're served smothered in cream and salsa verde, with shredded lettuce and crumbled fresh cheese on top. One of Mexico's most beloved street food snacks.

History & Origin

Flautas are a popular street food whose name refers to the flute, owing to their long, slender shape. Although they are prepared throughout Mexico, Sinaloa claims their invention, where they are known as 'tacos dorados'. During the era of street fondas in the 19th century, flautas became the favourite fast food of workers. It is said that the difference between a flauta and a taco dorado lies in the tortilla: flautas use wheat flour tortillas whilst tacos dorados use sweetcorn ones, although this distinction varies by region.

Estimated cost

£17.46

Total cost

£4.37

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

445

Calories

21g

Protein

38g

Carbohydrates

18g

Fat

Fibre

778mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Poach the chicken breast in salted water with half an onion and a garlic clove for 25 minutes. Once cooked, shred finely.
💡 Save the poaching liquid - it makes a lovely base for soups.
2
Warm the tortillas on a dry griddle or frying pan to make them pliable and prevent them from cracking when you roll them.
3
Place a spoonful of shredded chicken along the centre of each tortilla and roll up tightly. Secure with a wooden cocktail stick.
💡 If the tortillas are still cracking, wrap them briefly in a damp tea towel to soften further.
4
Heat plenty of vegetable oil in a deep frying pan to about 180°C. Fry the flautas in batches, seam-side down, until golden and crisp all over. Drain on kitchen paper.
💡 Don't overcrowd the pan - fry 3-4 at a time so the oil stays hot.
5
Arrange the flautas on a serving plate and top generously with soured cream, salsa verde, shredded lettuce, crumbled fresh cheese and sliced onion. Serve immediately.
6
Sirve the flautas en un dish, baña with soured cream y salsa verde, y cubre with lettuce chopped y cheese desmoronado.