High Protein Flautas de Pollo
Elevate your taco night with these irresistible High Protein Flautas de Pollo, a wholesome twist on a Mexican classic! Packed with seasoned shredded chicken, melted reduced-fat cheddar cheese, and wrapped in high-protein tortillas, these flautas are baked to crispy perfection for a guilt-free indulgence. This easy recipe takes just 45 minutes from start to finish, combining bold flavors like cumin, garlic powder, and a tangy cilantro-yogurt dipping sauce for an unbeatable taste experience. Garnish with creamy avocado, juicy cherry tomatoes, and a squeeze of lime to add vibrant color and fresh zest. Perfect for meal prepping or serving as a family-friendly dinner, these protein-rich flautas are both nutritious and satisfying. Try them today for a healthier take on Mexican comfort food!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 8 pieces Large high-protein tortillas
- 1 cup Shredded reduced-fat cheddar cheese
- 0.5 cup Greek yogurt
- 0.25 cup Chopped fresh cilantro
- 2 tablespoons Hot sauce (optional)
- 1 medium Avocado, diced
- 10 pieces Cherry tomatoes, halved
- 1 piece Lime wedges
Instructions
Preheat oven to 425°F (220°C).
Season the chicken breasts with salt, black pepper, ground cumin, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side or until thoroughly cooked. Remove from the skillet and allow to cool slightly.
Once the chicken is cool enough to handle, shred it using two forks and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Lightly toast each tortilla on both sides until just beginning to crisp, about 1 minute per side. Remove from heat.
To assemble the flautas, place about 2 tablespoons of shredded chicken and 1 tablespoon of shredded cheese along one edge of a tortilla, then roll it tightly. Secure with a toothpick if necessary.
Arrange the rolled tortillas seam-side down on a baking sheet lined with parchment paper.
Bake in the preheated oven for 12-15 minutes or until golden brown and crispy.
While the flautas bake, prepare a simple sauce by mixing Greek yogurt with chopped cilantro and hot sauce (if using).
Remove the flautas from the oven and serve warm, topped with diced avocado, halved cherry tomatoes, and a squeeze of lime.
Offer the cilantro yogurt sauce on the side for dipping.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 4133 mg | 180% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.9 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1045 mg | 80% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2436 mg | 52% | |
*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.
