Dairy-Free Flautas de Pollo
Delight in the irresistible crunch of Dairy-Free Flautas de Pollo, a classic Mexican dish reimagined for those seeking vibrant flavors without the use of dairy. These golden, crispy flautas are filled with a perfectly seasoned mixture of tender shredded chicken, sautéed onions, garlic, bell peppers, and aromatic spices like smoked paprika and chili powder. Wrapped in warm corn tortillas and fried to perfection in avocado oil, they deliver a satisfying bite every time. This recipe keeps things simple yet flavorful, featuring a simmer of chicken broth to enhance the filling while maintaining a gluten-free and dairy-free appeal. Serve them hot, garnished with fresh cilantro and zesty lime wedges, for a crowd-pleasing appetizer or main course that’s sure to impress. Perfect for family dinners or festive gatherings, these flautas are packed with bold Mexican-inspired flavors everyone can enjoy!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Olive oil
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 1 medium, diced Bell pepper
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Chicken broth
- 10 Corn tortillas
- 1 cup Avocado oil (for frying)
- 0.5 cup, chopped Fresh cilantro
- 1 quartered Lime
Instructions
Begin by boiling the chicken breast in a pot with water until fully cooked, about 15-20 minutes. Once done, remove the chicken from water and let it cool slightly before shredding it using two forks.
Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes or until fragrant.
Add the shredded chicken to the skillet, along with ground cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine.
Pour in the chicken broth and let the mixture simmer for 5 minutes, allowing the flavors to meld together. Stir occasionally until most of the liquid has evaporated.
Remove the mixture from heat and let it cool for a few minutes.
Warm the corn tortillas in a microwave or on a skillet to make them pliable. Be careful not to overheat them or they may tear.
Place 2-3 tablespoons of the filling in a line along the center of each tortilla, then tightly roll it up, securing it with a toothpick if necessary.
In a deep skillet or pot, heat the avocado oil over medium-high heat until it reaches about 350°F (175°C).
Carefully place the flautas in the hot oil, seam side down. Fry in batches to avoid overcrowding the pan. Cook until golden brown and crispy, about 3-4 minutes per side.
Remove the flautas from the oil and place them on a paper-towel-lined plate to drain excess oil.
Serve the flautas warm, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.9 g | 381% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 247.6 g | 90% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 15.6 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2906 mg | 62% | |
*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.
