Chicken Flautas

4 servings


30 minutes

total time


1 Hass avocado, halved and pitted

1/2 cup sour cream

2 limes (1 halved, 1 cut into wedges)

Kosher salt

6 radishes, thinly sliced

3 cups shredded rotisserie chicken

1 1/2 cups fresh salsa

Vegetable oil, for frying

16 corn tortillas

2 tablespoons roughly chopped fresh cilantro


Scoop the avocado flesh into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.

Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.

Heat 3/4 inch of vegetable oil in a Dutch oven or large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.

Meanwhile, wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.

Working in batches, fry the flautas in the oil, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes, cilantro, lime wedges and the remaining 3/4 cup salsa.


Serving Size




Total Fat

41 g

Saturated Fat

9 g

Unsaturated Fat


Trans Fat



157 mg


1321 mg

Total Carbohydrate

70 g

Dietary Fiber

8 g

Total Sugars



46 g

4 servings


30 minutes

total time
Start Cooking