How to make Authentic Chicken Flautas Recipe with a Creamy Avocado Sauce
July 26, 2025
There’s something sacred about comfort food—especially the kind that wraps around your childhood like a warm tortilla. For me, it’s chicken flautas. My mom made them regularly. We didn’t have much growing up. But chicken and corn tortillas were cheap. With a little work we’d have a ourselves a feast. Flautas were the first dish I learned to make after joining the Army at 18. They weren’t just food; they were a connection. A taste of home. Our family’s signature creamy avocado sauce always made them special, and set them apart from other flauta dishes. Today, I’m excited to pass that recipe on to you.
The word flauta means “flute” in Spanish, a nod to the rolled shape of this crispy treat. Flautas originated in central and southern Mexico. Cooks there would roll tortillas around leftover meats and fry them into golden perfection. That tradition lives on in our house. With all the BBQing we do, there’s never a shortage of meat ready to be rolled into flautas. Turkey flautas are a day after Thanksgiving, Flores family tradition. But usually and for today’s recipe we’ll use a store-bought rotisserie chicken.
So, please, step into our kitchen to make this heavenly dish—finished off with mom’s avocado sauce that sealed its place in my heart.
Ingredients
Ingredients for Flautas
1 rotisserie chicken
1 package of corn tortillas
Preferred Oil for frying
Creamy Avocado Sauce
1 avocado
1 cup Milk
Cilantro (optional)
1 tbs Sour cream (optional)
Salt
Pepper
1 tsp Garlic powder
Suggested Garnishes
Queso Fresco
Shredded Lettuce
Diced Tomatoes
Creamy Avocado Sauce
Crema Mexicana
Chilito (aka salsa) . . . Recipe coming soon
Creamy Avocado Sauce
In a blender, place the avocado and milk. Sour cream and cilantro are optional. I personally like to add a little of both for added flavor. Blend on high until you get a smooth creamy consistency. This isn’t guacamole. Think more like a thick gravy. If needed, add milk to get the desired consistency. I like it so that it pours out of the blender pitcher but I still need a spatula to get the rest out. Add salt, pepper and garlic powder to your preferred taste. Place the avocado sauce in a bowl and set in the fridge until ready to use. Makes about 1½ cups.
The Flautas
Step 1
De-bone and shred your chicken. Leave the chicken pieces in long shreds so it doesn’t spill out while frying. You can season the chicken with a little salt and pepper if you’d like.
Step 2
Heat your oil in a pan a 350 degrees.
Step 3
Wrap 8-10 corn tortillas in a paper towel. Heat on high in the microwave for about 45 seconds or until hot and flexible. Some, like my mom, prefer to dip each individual tortilla in the hot oil. But this is a quick, easy recipe. Tightly roll some chicken in a tortilla and place it into the hot oil with a pair of tongs.
Step 4
Gently hold the flauta in place for about 20 seconds then let go. This gives the tortilla time to crisp just enough to not come undone. Trust me, you don’t need to waste a bunch of toothpicks.
Roll the next flauta and repeat. When you let go of the second flauta the first should be ready to roll onto the other side. Roll the next flauta and repeat. At this point your first flauta should be golden brown and ready to be removed and plated. Repeat this left to right process until you make as many flautas as desired.
The Plating
There’s no right or wrong way to plate up flautas. Put whatever you like; as much as you like on your plate. My suggestion is, place 3-4 flautas on a bed of lettuce. Top with a generous amount of avocado sauce. Then top with tomatoes, cheese and a little finely chopped cilantro. Enjoy!
