Vegetarian Chicken Flautas
Craving something crispy, flavorful, and irresistibly satisfying? These Vegetarian Chicken Flautas are a plant-based twist on a beloved Mexican classic! Made with tender vegetarian chicken strips, sautéed with vibrant red bell peppers, onions, and aromatic spices like cumin and chili powder, the filling is packed with bold, savory goodness. Wrapped in warm corn tortillas, stuffed with gooey shredded cheese, and fried to perfection, these flautas boast the perfect balance of crunch and meltingly soft interiors. Serve them piled high and topped with fresh cilantro, creamy sour cream, and a side of zesty salsa for dipping. Perfect for weeknight dinners, parties, or anytime you’re in the mood for a comforting, crowd-pleasing dish, this recipe is quick, easy, and entirely meat-free without compromising on flavor. Ideal keywords include "vegetarian chicken flautas," "Mexican-inspired vegetarian recipe," "crispy flautas," and "meat-free comfort food."
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Recipe Information
Ingredients
- 8 ounces Vegetarian chicken strips
- 1 medium Onion
- 1 medium Red bell pepper
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 small Corn tortillas
- 1 cup Vegetable oil
- 1 cup Shredded cheese
- 0.25 cup Cilantro
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Dice the onion and red bell pepper finely. Mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion, red bell pepper, and garlic. Sauté for 5 minutes until the vegetables are softened.
Add the vegetarian chicken strips to the skillet. Stir in the cumin, chili powder, salt, and black pepper. Cook for another 5 minutes until the vegetarian chicken is heated through and well coated with the spices.
Remove the skillet from heat and set aside.
Preheat the oven to 200°F (95°C) and line a baking sheet with paper towels.
Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
Spoon about 2 tablespoons of the filling onto the lower third of each tortilla, then add some shredded cheese over the filling.
Roll each tortilla tightly into a cylinder shape (flauta).
In a large skillet, heat 1 cup of vegetable oil over medium-high heat. Once hot, carefully place the flautas seam-side down in the oil. Fry in batches, turning occasionally, until golden brown and crispy, around 3 to 4 minutes each.
Transfer the cooked flautas to the prepared baking sheet in the oven to keep warm while frying the remaining ones.
Serve the flautas topped with chopped cilantro, a dollop of sour cream, and salsa on the side.
Nutrition Facts
Calories |
4132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.1 g | 418% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 137.2 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 3863 mg | 168% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 29.3 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1374 mg | 106% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2144 mg | 46% | |
*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.
