Vegan Chicken Flautas
Crispy, golden, and irresistibly flavorful, these Vegan Chicken Flautas are the perfect plant-based twist on a classic Mexican favorite. Made with seasoned vegan chicken strips, sautéed onions, and vibrant red bell pepper, these flautas are packed with smoky, spiced goodness from cumin and smoked paprika. Wrapped in warm corn tortillas and fried to perfection, each bite delivers a satisfying crunch followed by a savory, hearty filling. Serve them with creamy, lime-infused mashed avocado and a sprinkle of fresh cilantro for a bright, refreshing finish. Whether you’re hosting a party or craving a fun, weeknight dinner, these vegan flautas are sure to impress vegans and non-vegans alike. Perfect as an appetizer, snack, or main dish, this recipe brings bold, authentic flavors straight to your table.
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Recipe Information
Ingredients
- 300 grams vegan chicken strips
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium red bell pepper
- 2 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 12 small corn tortillas
- 1 avocado
- 1 lime
- 2 tablespoons fresh cilantro
- as needed for frying vegetable oil
Instructions
Finely chop the onion and red bell pepper. Mince the garlic cloves.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until the onion becomes translucent.
Add the minced garlic and sauté for an additional 2 minutes until fragrant.
Add the vegan chicken strips to the skillet, along with cumin, smoked paprika, salt, and black pepper. Cook for 5-7 minutes until everything is well combined and heated through.
Take each corn tortilla and warm it slightly either in a microwave or on a skillet to make them pliable.
Place about 2 tablespoons of the filling along the center of each tortilla and tightly roll them up.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the flautas seam side down, working in batches. Fry them until they are golden and crispy on all sides, about 2-3 minutes per side.
Transfer cooked flautas onto a paper towel-lined plate to drain excess oil.
Mash the avocado in a small bowl, and season with lime juice and salt to taste.
Serve the flautas warm, garnished with mashed avocado and sprinkled with fresh cilantro.
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.1 g | 230% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 65.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 19.8 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2902 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.
