Dairy-Free Chicken Flautas
Crispy, flavorful, and completely dairy-free, these Chicken Flautas are the ultimate crowd-pleaser! Perfectly seasoned shredded chicken is paired with sautéed onions and green bell peppers, then rolled into warm corn tortillas before being fried to golden perfection. A quick bake in the oven adds an extra crispy finish, while light garnishes of fresh cilantro and lime add a burst of freshness to every bite. Serve these delectable flautas with a zesty salsa or a creamy, dairy-free avocado crema for dipping, making them a delicious option for anyone seeking a flavorful yet lactose-conscious meal. With just 20 minutes of prep time and easy-to-find ingredients, these Dairy-Free Chicken Flautas are a must-try for weeknight dinners or your next fiesta!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 12 pieces Corn tortillas
- 1 cup Avocado oil or vegetable oil for frying
- 0.25 cup Fresh cilantro, chopped
- 4 wedges Lime wedges
- 1 cup Salsa or dairy-free avocado crema, for serving
Instructions
Begin by preheating your oven to 400°F (200°C).
Season the chicken breasts with salt, black pepper, garlic powder, ground cumin, and paprika evenly.
Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown.
Remove the chicken breasts from the skillet and allow them to cool slightly. Once cooled, use two forks to shred the chicken into small pieces.
In the same skillet, add the chopped onion and green bell pepper. Sauté over medium heat for about 5 minutes or until the vegetables are soft.
Add the shredded chicken to the skillet with the vegetables and mix well. Cook for another 3-5 minutes to combine the flavors thoroughly.
Heat the corn tortillas slightly in the microwave or on a warm skillet to make them pliable and prevent cracking.
Place about 2 tablespoons of the chicken filling along the edge of each tortilla. Roll tightly to form flautas, securing with a toothpick if necessary.
In a deep skillet or frying pan, heat the avocado or vegetable oil over medium heat until shimmering. Fry the flautas in batches, turning occasionally, until they are golden and crispy, about 3-4 minutes per side.
Remove the flautas from the oil and drain on a paper-towel-lined plate to remove excess oil.
Place the flautas on a baking tray and bake in the preheated oven for an additional 5-7 minutes to ensure the center is hot and the flautas are extra crispy.
Arrange the flautas on a serving platter and garnish with fresh chopped cilantro.
Serve immediately with lime wedges and your choice of salsa or dairy-free avocado crema for dipping.
Nutrition Facts
Calories |
3724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.6 g | 367% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3884 mg | 169% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 21.8 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
