Ingredients:

  • 2 cups (280g) shredded cooked chicken breast
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (50g) Monterey Jack cheese, shredded
  • 1/4 cup (60ml) salsa verde
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (1g) onion powder
  • 13 small flour tortillas (6-inch diameter)
  • 2 tbsp (30ml) neutral oil (avocado or grapeseed)
  • 1/2 tsp (3g) coarse sea salt

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded Monterey Jack, salsa verde, cumin, smoked paprika, garlic powder, and onion powder. Fold with a spatula until the chicken is thoroughly and evenly coated in the emulsion.
  2. Stack the flour tortillas and wrap them in damp paper towels. Microwave for 20 seconds until they are warm and pliable to prevent cracking during the rolling process.
  3. Place approximately 2 tablespoons of the chicken filling in a line across the lower third of a tortilla. Roll the tortilla tightly around the filling.
  4. Arrange the flautas seam-side down on a rimmed baking sheet. Use a pastry brush to apply a thin, even layer of neutral oil to the surface of each flauta, then sprinkle lightly with coarse sea salt.
  5. For Oven: Bake at 400°F (200°C) for 15 minutes or until golden brown and crisp. For Air Fryer: Cook at 400°F (200°C) for 8-10 minutes, turning halfway through.