I usually avoid fried foods when cooking for myself and my family.  But when one of my best friends visited this summer from New Mexico, she suggested making these for our dinner and I just couldn’t resist!!  She whipped these out so quick, it reminded me how the simplest foods are often the tastiest. 

ELEMENTS:

Cooked and shredded CHICKEN

SALT & PEPPER, and any other seasonings if desired

CORN OR FLOUR TORTILLAS

VEGETABLE or CANOLA OIL for frying

Condiments for serving – VEGAN SOUR CREAM, FRESH SALSAS, and/or FRESH GUACAMOLE

 

APPLICATION:

Spoon some shredded chicken down the middle of a tortilla and roll it into a thin “flute”.  Set aside on a plate with the end of the roll faced down to hold it in place.  Repeat until you’ve used up all the meat.  At this point you can store these in an airtight container and refrigerate until you’re ready to fry.

Over med-high heat, preheat about an inch of oil in a fry pan.  Fry each flauta, turning once to get both sides crisp, until golden.  Drain on a plate lined with paper towels.

Serve with condiments for dipping.  We served this with a fresh corn salad on the side.

 

TIPS:

Cook, boil, or bake the chicken– it really doesn’t matter!  I personally always prefer to sauté chicken breasts in a pan.  My friend boils her chicken with onions, garlic, and other seasonings.  For those of you who have careers outside the home, boiling or roasting a whole chicken in a crockpot throughout the day is a good option so it’s ready for you when you get home.

Switch up the meat!  This is a great way to use leftover meat from a previous meal.  Think leftover Thanksgiving turkey, beef brisket, or pork roast!

Last minute meal?  Purchase an already cooked whole rotisserie chicken from the nearest grocery store.  (Costco is the best value here, at only $4.99 for a 3# chicken.)