Vegan Flautas de Pollo
Discover the irresistible charm of Vegan Flautas de Pollo, a plant-based twist on the classic Mexican dish that’s brimming with bold flavors and crispy perfection! This recipe swaps the traditional chicken filling for tender, shredded young green jackfruit simmered in a medley of smoky cumin, paprika, chili powder, and a splash of tangy lime juice, creating a savory and satisfying protein-packed alternative. Wrapped in soft corn tortillas and lightly fried to golden, crunchy perfection with avocado oil, these flautas are perfect for dipping into salsa, guacamole, or vegan sour cream. With just 45 minutes from prep to plate, this vegan recipe is quick, easy, and an absolute crowd-pleaser at any dinner or party! Whether you’re seeking a meat-free spin on Mexican comfort food or simply exploring plant-based options, these flautas are a must-try.
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Recipe Information
Ingredients
- 20 ounces Canned young green jackfruit
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lime juice
- 12 pieces Corn tortillas
- 0.5 cup Avocado oil, for frying
Instructions
Drain and rinse the jackfruit. Trim off any hard parts and seed pods, then shred the jackfruit with your fingers or a fork.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the shredded jackfruit, cumin, smoked paprika, chili powder, salt, and pepper. Pour in the vegetable broth and bring to a simmer.
Reduce the heat to low and allow the mixture to cook for about 15 minutes, stirring occasionally, until the jackfruit is tender and the liquid has mostly evaporated.
Remove from heat and stir in the lime juice. Allow the mixture to cool slightly.
Heat a few tablespoons of avocado oil in a skillet over medium-high heat.
Place a portion of the jackfruit filling on the edge of each tortilla, then roll the tortilla tightly around the filling.
Lightly fry each flauta in the skillet seam side down until golden and crispy, turning as needed (about 2-3 minutes per side).
Remove flautas from the skillet and drain on paper towels. Repeat until all flautas are fried.
Serve the vegan flautas de pollo with your favorite salsa, guacamole, or vegan sour cream.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 18.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3726 mg | 79% | |
*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.
