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Chicken Flautas

These are chicken flautas and they’re an amazing little Mexican street food snack that hit the spot every time.

If you’ve got leftover chicken from a Sunday roast, why not give these a go and try something a little different?

 

  • Prep time

    30 mins

  • Cook time

    10 mins

  • Total time

    40 mins

  • Ideal for

    Lunch

  • Make it

    Mexican

  • Serves

    13

How to make it

  1. Place the tortillas in a bowl and place a plate over the top. Microwave for 2 mins.
  2. Tortillas should be nice and soft now.
  3. Place one on a board flat and add a small handful of shredded chicken.
  4. Roll up the tortillas as tightly as possible and lay on a plat with the seam facing down being held in place.
  5. Repeat until all tortillas are filled.
  6. Heat a shallow pan with about a 1 cm of corn or vegetable oil in the bottom.
  7. Once very hot, carefully add the rolled tortillas in batches to the oil and cook until crispy. Use tongs to turn and crisp up all over.
  8. Drain on kitchen paper to soak up the excess oil and leave to one side.
  9. In a food processor, add the tomatoes, Gran Luchito Chipotle Paste, a generous pinch of salt and pepper, and 1 tsp of sugar. Blitz well and empty into a bowl.
  10. Arrange the cooked chicken-filled tortillas side-by-side on a plate or in a large, flat bowl.
  11. Spread a about 1tsp of creme fraiche/sour cream onto the top of each tortilla.
  12. Follow this by the crumbled feta.
  13. Spoon on the spicy tomato sauce.
  14. Top this with the shredded cabbage.
  15. Serve with a sprinkle of salt and pepper and a squeeze of lime juice.

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