I absolutely love how this Chicken Flautas with Avocado Salsa and Crema Recipe turns out every single time — crispy, flavorful, and packed with that perfect blend of savory chicken and bright, creamy toppings. Whether you’re feeding a crowd or just craving something fun and comforting, these flautas really hit the spot with their crunch and freshness. Plus, the avocado salsa adds a lovely tangy coolness that balances out the rich crema beautifully.
When I first tried making these flautas, I was amazed by how doable the recipe is, even if you don’t have fancy ingredients or equipment on hand. You’ll find that assembling and frying these little rolled tortillas becomes a straightforward ritual once you get the hang of it, and your whole family will be begging for more. Trust me, this Chicken Flautas with Avocado Salsa and Crema Recipe is definitely worth making for game days, casual dinners, or any time you want a special homemade Mexican-inspired treat.
Why You’ll Love This Recipe
- Crisp, flavorful texture: The flautas come out perfectly golden and crunchy without being greasy.
- Bright and creamy toppings: The avocado salsa and crema bring freshness and balance to the dish.
- Simple ingredients, big impact: Most ingredients are easy to find and budget-friendly but pack serious flavor.
- Family-friendly and fun: These are always a hit with kids and adults alike, perfect for sharing or entertaining.
Ingredients You’ll Need
All the ingredients here work together beautifully to build layers of flavor and texture, from the savory chicken filling to the zesty avocado salsa. Whenever I shop for this recipe, I make sure to grab some fresh limes for that extra brightness and pick out ripe avocados for a creamy, smooth salsa.
- Vegetable oil: Use a neutral oil with a high smoke point for frying and sautéing without overpowering flavors.
- Onion: Finely diced for sweetness and depth in the filling; the finer, the better to blend seamlessly.
- Kosher salt: Easier to control seasoning with kosher salt, but adjust if you only have table salt.
- Black pepper: Adds a little kick and keeps the filling well-balanced.
- Garlic powder and onion powder: These deepen the savory notes in the filling alongside fresh garlic.
- Fresh garlic cloves: Minced finely to avoid uneven bites and to fully release aroma.
- Rotisserie chicken: Perfect for a quick, delicious protein base—already cooked and shredded.
- Corn tortillas: Essential for the flautas’ authentic texture; make sure they’re fresh and pliable.
- Corn starch: For making a glue-like paste to seal the flautas nicely without toothpicks.
- Salsa verde: Bright and tangy, either homemade or store-bought works well in the avocado sauce.
- Avocados: Choose ripe but firm ones to blend smoothly for the salsa.
- Roasted chicken bouillon base: A little secret ingredient to deepen flavor in the avocado sauce.
- Lime juice: For that fresh citrus zing that’s crucial in Mexican cooking.
- Jalapeno (optional): If you like it spicy, adding jalapeno really livens up the sauce.
- Mexican crema or sour cream: Creamy topping balances the crispy flautas and zesty salsa.
- Queso fresco or cotija cheese: Crumbled on top for a salty, tangy contrast that elevates the dish.
- Pico de gallo and lettuce: Optional fresh toppings that add texture and brightness.
- Cilantro and lime wedges: Classic garnishes that add freshness and a little brightness on the side.
Variations
I love customizing this Chicken Flautas with Avocado Salsa and Crema Recipe depending on the mood and what’s in my pantry. Feel free to swap things around to suit your taste or any dietary needs—you’ll be surprised how flexible and forgiving the recipe is.
- Protein swap: I’ve used shredded beef or pulled pork instead of chicken, and the result was equally delicious with just a slight change in flavor profile.
- Spice it up: Adding extra jalapeno or a touch of chipotle powder into the chicken filling gives a smoky heat that my spice-loving friends adore.
- Baking instead of frying: For a lighter version, I sometimes bake the flautas on a wire rack at 425°F until crispy—less mess but still plenty tasty.
- Dairy-free crema: Swap regular crema for a cashew-based or coconut cream if you want to keep it dairy-free without sacrificing creaminess.
How to Make Chicken Flautas with Avocado Salsa and Crema Recipe
Step 1: Prepare the fresh ingredients
Start by finely dicing a medium onion — really take your time to get it very small; this makes a huge difference for that silky texture in the filling. If you’re making fresh pico de gallo, prep that too and keep it chilled until serving. This fresh salsa really brightens the whole meal.
Step 2: Make the avocado salsa
Blend together salsa verde, ripe avocados, kosher salt, roasted chicken bouillon, lime juice, and water until completely smooth. If you like it spicy, toss in a jalapeno with or without seeds depending on your heat preference. Adjust the water to get a smooth, pourable consistency. This sauce is creamy yet tangy, and it’s my favorite part to drizzle generously over the flautas.
Step 3: Cook the chicken filling
Heat vegetable oil in a large skillet and sauté the finely diced onion with salt, pepper, garlic powder, and onion powder until translucent. Add minced fresh garlic and cook just 30 seconds more to release that fantastic aroma. Stir in shredded rotisserie chicken and heat through for a few minutes, then remove from heat and keep covered until ready to assemble your flautas.
Step 4: Oil and warm the tortillas
Rub each corn tortilla with a thin layer of vegetable oil using your fingers—don’t soak them, just a light sheen. Stack them, cover with a damp paper towel, and microwave about a minute until they’re warm and pliable. If they’re still stiff, heat in 20-second bursts until they’re easy to roll without cracking. Warming the tortillas this way is a game-changer in keeping your flautas neat and crunchy after frying.
Step 5: Roll and seal the flautas
Lay one warmed tortilla on a baking sheet, spoon roughly two tablespoons of chicken filling near the edge closest to you. Roll tightly away from you, leaving about a half-inch open at the end. Instead of toothpicks, I use a simple cornstarch paste “glue” to seal my flautas—super effective and no pokey sticks to worry about. Just brush a little of the paste on the edge and press it to seal. Keep rolled flautas covered with a damp towel as you work so they don’t dry out.
Step 6: Fry until crispy
Heat oil in a deep skillet to about 375°F (use a thermometer if you can!) and fry the flautas seam side down in batches. Fry each side just 1-2 minutes until golden—don’t let them get too dark because they keep cooking off the heat. Drain on a cooling rack set over a baking sheet in a warm oven to keep crispy while you fry the rest. This method helps avoid soggy flautas and keeps them perfectly crunchy right up to serving.
Step 7: Assemble and serve
Arrange the crispy flautas on a plate, drizzle generously with the avocado salsa and Mexican crema, then top with crumbled queso fresco, fresh pico de gallo, shredded lettuce, chopped cilantro, and a squeeze of lime. I love how this combo feels festive without being fussy.
Pro Tips for Making Chicken Flautas with Avocado Salsa and Crema Recipe
- Warm your tortillas properly: I learned the hard way that cold tortillas crack — warming them gently keeps them pliable and easy to roll.
- Use the cornstarch glue: It’s a simple trick that keeps the flautas sealed without fussing with toothpicks during frying.
- Don’t overcook the flautas: They’ll keep crisping as they cool; frying them just until golden avoids bitterness and dryness.
- Keep finished flautas warm: Use a low oven and a wire rack to maintain crispiness until serving — no need to rush all at once!
How to Serve Chicken Flautas with Avocado Salsa and Crema Recipe
Garnishes
For garnishes, I love using crumbled queso fresco or cotija for a salty kick and a dollop of Mexican crema for creamy coolness. Fresh pico de gallo adds brightness and a little crunch, and chopped cilantro brings that unmistakable fresh herb aroma. Don’t skip a squeeze of lime—it really brightens the whole plate.
Side Dishes
My go-to side dishes with Chicken Flautas with Avocado Salsa and Crema Recipe are classic Mexican rice and hearty beans—like Tejano beans or refried black beans. A simple Mexican street corn salad or a fresh green salad also works beautifully if you want a lighter option.
Creative Ways to Present
I once set these flautas up on a big festive platter with mini individual bowls of avocado salsa, crema, and pico de gallo around the edges for a fun DIY dipping party. It’s great for casual gatherings where everyone loves to customize their bites. You could also serve them stacked vertically in a tall glass for a playful presentation that’s sure to impress guests!
Make Ahead and Storage
Storing Leftovers
I usually keep cooled leftovers covered tightly in the fridge for up to 3 days. They hold up surprisingly well, and the crema keeps everything moist without sogginess. Just make sure to store the avocado salsa separately if possible to keep it bright and fresh.
Freezing
I freeze both cooked and uncooked flautas for easy future meals. Just lay them out on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag. They freeze well for 2-3 months. When ready to eat, fry them straight from frozen and add an extra minute or so per side to make sure they’re heated through and crispy.
Reheating
To reheat leftovers, I avoid microwaves since they make flautas soggy. Instead, I pop them in an air fryer or a hot oven (around 375°F) for about 5-7 minutes—this refreshes their crispiness beautifully and warms through the filling without drying them out.
FAQs
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Can I use flour tortillas instead of corn tortillas for Chicken Flautas with Avocado Salsa and Crema Recipe?
While you can swap in flour tortillas, traditional flautas are made with corn tortillas for that authentic texture and flavor. Corn tortillas crisp up nicer and hold together better when fried. If you do use flour tortillas, warm them well beforehand to prevent tearing, and be aware they’ll have a slightly different taste and a softer finish.
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Is this Chicken Flautas with Avocado Salsa and Crema Recipe suitable for kids?
Absolutely! The flautas are mild and crispy, which kids tend to love. Just skip the jalapeno in the avocado salsa or serve it on the side for dipping if you want to keep things milder. You can also pile on the cheese and crema, which make for a creamy, tasty treat even picky eaters will enjoy.
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Can I bake the flautas instead of frying?
Yes! For a lighter version, bake the flautas on a wire rack set over a baking sheet at 425°F for about 15-20 minutes, flipping halfway through. They won’t get quite as crispy as frying but still taste delicious and reduce oil use significantly.
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What can I substitute for the roasted chicken bouillon in the avocado salsa?
If you don’t have roasted chicken bouillon, you can substitute with a small dash of chicken broth concentrate or even a pinch of smoked paprika and salt to add a roasted flavor. The salsa will still be tasty, but that bouillon does add a nice depth.
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How long does it take to make Chicken Flautas with Avocado Salsa and Crema Recipe?
From prepping the filling to frying and assembling, expect to spend about an hour total. The prep takes around 45 minutes, and frying is about 15 minutes. The more hands you have helping with rolling and frying, the faster this process gets!
Final Thoughts
I can’t recommend this Chicken Flautas with Avocado Salsa and Crema Recipe enough—it’s become such a beloved staple in my home. The combination of crunchy flautas with creamy avocado salsa and tangy crema feels like a warm hug on a plate every time. You’ll enjoy making this recipe as much as you’ll love sharing it with family and friends. Give it a go soon, and I promise it’ll quickly become one of your favorite go-to Mexican-inspired meals!
Print
Chicken Flautas with Avocado Salsa and Crema Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 30 flautas
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Description
This Chicken Flautas recipe features crispy, golden rolled tortillas filled with flavorful shredded rotisserie chicken sautéed with onions and spices. Served with a creamy avocado salsa verde sauce and fresh toppings like crema Mexicana, queso fresco, and pico de gallo, these flautas make a perfect appetizer or main dish. The tortillas are lightly oiled and glued shut with a cornstarch paste before frying to ensure a crispy texture without falling apart. Ideal for gatherings, they can be made ahead, frozen, and reheated while maintaining their crunch.
Ingredients
For the Chicken Filling:
- 1 tablespoon vegetable oil (for sautéing onion)
- 1 medium onion, diced very finely
- 1 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 garlic cloves, minced very finely
- 1 pound rotisserie chicken, shredded (about 4 cups)
To Assemble and Fry Flautas:
- 2 cups vegetable oil (for frying, enough to reach 1 inch deep in pan)
- 2 tablespoons vegetable oil (for rubbing on tortillas)
- 30 corn tortillas
- 1/4 cup corn starch
- 2 to 4 tablespoons water (enough to make a glue-like paste)
For the Avocado Sauce:
- 12 ounces salsa verde (homemade or store-bought)
- 2 small avocados or 1 large avocado
- 1/2 teaspoon kosher salt (or to taste, less if using table salt)
- 2 teaspoons roasted chicken better than bouillon
- 1 lime, juiced
- 1/2 cup water plus extra 1/2 cup as needed for thinning
- 1 jalapeño (optional, for added spice)
Topping Ideas:
- Crema Mexicana (table cream or sour cream styles)
- Queso Fresco cheese, crumbled (cotija or feta as alternatives)
- Pico de Gallo
- Shredded lettuce (optional)
- Cilantro, chopped
- Lime wedges
Instructions
- Make Pico de Gallo: Prepare pico de gallo fresh if desired and keep chilled until serving.
- Make the Avocado Sauce: In a blender, combine salsa verde, avocados, salt, roasted chicken bouillon, lime juice, and 1/2 cup water. Blend for 30-60 seconds until smooth. Add the jalapeño if you want spicy and blend again. Add additional water 2-3 tablespoons at a time until the sauce reaches a thin, drizzling consistency but do not exceed 1 cup total water. Cover and set aside.
- Prepare the Chicken Filling: Finely dice the onion more than usual. Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add onion with salt, black pepper, garlic powder, and onion powder. Sauté 5-8 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add shredded rotisserie chicken and stir to combine. Heat through, then remove from heat and cover until assembly.
- Preheat Oil for Frying: Pour 2 cups vegetable oil into a deep skillet or pan to reach about 1 inch deep. Heat over medium-low until oil reaches 375°F (about 15 minutes). Use an instant-read thermometer for accuracy.
- Oil the Tortillas: Pour 2 tablespoons vegetable oil into a bowl. Using fingers, rub oil evenly over both sides of each tortilla to lightly coat, making them pliable and shiny but not soaked. Place oiled tortillas on a plate and cover with a damp paper towel to keep moist.
- Make Tortilla Glue: In a small bowl, mix 1/4 cup cornstarch with 2 tablespoons water. Stir until smooth, adding water a teaspoon at a time until consistency resembles Elmer’s glue.
- Warm the Tortillas: Stack the oiled tortillas and cover completely with damp paper towels. Microwave on high for 1 minute. Check pliability; if needed, microwave in 20-second bursts until soft but firm enough to roll without cracking or tearing.
- Roll the Flautas: Place one warmed tortilla on a baking sheet. Spoon about 2 tablespoons of the chicken filling on the quarter of the tortilla closest to you. Fold the edge of the tortilla over the filling and tightly roll away from you to form a neat cylinder, leaving about 1/2 inch open at the end.
- Seal with Glue: Using a pastry brush or spoon, spread cornstarch paste on the tortilla edge. Finish rolling and place seam side down on the baking sheet. Cover immediately with a damp paper towel to keep moist and prevent drying.
- Continue Rolling: Roll 5-10 more flautas, then prepare to fry to prevent them from falling apart due to drying out. Alternate rolling and frying batches as needed.
- Preheat Oven to Keep Warm: Place a cooling rack on a baking sheet and set the oven to its lowest temperature (around 170°F) to keep flautas warm after frying.
- Fry the Flautas: When oil reaches 375°F, carefully add flautas seam side down a few at a time. Fry 1-2 minutes until golden, then flip and fry another 1-2 minutes until golden on both sides. Avoid over-browning as they will darken after removal from oil.
- Keep Warm: Transfer fried flautas onto the cooling rack in the oven to stay warm and crisp until all are fried.
- Serve: Arrange several flautas on plates. Drizzle with crema Mexicana and the avocado sauce generously. Top with pico de gallo, crumbled queso fresco or cotija, shredded lettuce if desired, chopped cilantro, and lime wedges.
- Store: Refrigerate cooled leftovers covered for up to 3 days. Reheat in an air fryer, oven, or toaster oven to regain crispiness.
- Freeze: Freeze uncooked or fried flautas (ensure cooled first) on a baking sheet in a single layer for 30 minutes. Transfer to a zip-top bag and store up to 2-3 months. Fry from frozen, adding about 1 minute per side to cooking time.
Notes
- Use any neutral oil with a high smoke point for frying such as canola, vegetable, avocado, or peanut oil for best results.
- Rubbing oil on the tortillas before warming helps prevent cracking and makes them easier to roll without tearing.
- Sealing flautas with cornstarch glue is an effective alternative to toothpicks, keeping them intact during frying.
- Adjust jalapeño amount in avocado sauce for desired spice level, removing seeds and membranes to reduce heat if preferred.
- Keep tortillas covered and warm during rolling to maintain pliability and prevent breakage.
- Carefully monitor frying temperature to achieve golden color without overcooking.
- Leftover flautas reheat best in an air fryer or oven to restore crispness rather than the microwave.
Nutrition
- Serving Size: 1 flauta
- Calories: 444 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 50 mg
