Paleo Flautas de Pollo
Get ready to savor the irresistible crunch and bold flavors of Paleo Flautas de Pollo, a healthier spin on a Mexican classic that doesn’t skimp on tradition. These deliciously crispy flautas are made with tender shredded chicken seasoned with a fragrant blend of onion powder, garlic powder, cumin, paprika, salt, and black pepper for a perfectly spiced filling. Wrapped in grain-free cassava flour tortillas, they’re pan-fried in nutrient-rich coconut oil until golden and lightly crispy. Garnished with fresh cilantro and served alongside creamy avocado slices and zesty lime wedges, this paleo-friendly dish is gluten-free, dairy-free, and perfect for those embracing a clean-eating lifestyle. With just 35 minutes of combined prep and cook time, these flautas are an easy way to bring authentic, wholesome Mexican flavors to your table!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 2 tablespoons Coconut oil
- 8 pieces Cassava flour tortillas
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 unit Avocado, sliced
- 1 unit Lime, cut into wedges
Instructions
In a large bowl, combine the shredded chicken with onion powder, garlic powder, cumin, paprika, salt, and black pepper. Mix well to ensure the chicken is evenly coated with spices.
Heat 1 tablespoon of coconut oil in a skillet over medium heat. Once hot, add the spiced chicken and cook for 5 minutes, stirring occasionally, until the chicken is fragrant and heated through. Set aside.
Lay out the cassava flour tortillas and evenly distribute the chicken mixture in the center of each tortilla.
Roll each tortilla tightly around the chicken filling to form flautas.
In the same skillet, heat the remaining tablespoon of coconut oil over medium-high heat.
Carefully place 2-3 flautas seam side down in the skillet (do not overcrowd) and cook each side for about 2-3 minutes or until crispy and golden brown.
Remove the cooked flautas from the skillet and drain on a paper towel-lined plate. Repeat with the remaining flautas, adding more oil if necessary.
Once all flautas are cooked, garnish with chopped cilantro and serve with avocado slices and lime wedges on the side.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 1.9 g | ||
| Protein | 161.5 g | 323% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2557 mg | 54% | |
*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.
