These eight baked chicken flautas wrap a creamy, seasoned chicken filling in small tortillas. They can be baked at 400°F or air-fried at 380°F, with salsa, guacamole, or sour cream served alongside.
Ingredients
- 2 cups cooked shredded chicken; rotisserie chicken works
- 4 ounces non-fat cream cheese, softened
- 1/2 cup reduced-fat shredded cheddar, Monterey Jack, or blended cheese
- 1/4 cup non-fat sour cream
- 1/4 cup salsa or taco sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 8 small whole-wheat or low-carb tortillas
- Oil, for brushing or spraying
- Optional for serving: salsa, guacamole, or non-fat sour cream
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Mix the chicken, cream cheese, shredded cheese, sour cream, salsa, garlic powder, onion powder, and cumin until fully combined.
- Place 2–3 tablespoons filling on the lower third of each tortilla. Roll tightly and arrange seam-side down.
- Brush or spray lightly with oil. Bake for 15–18 minutes, until golden, crisp, and heated to 165°F (74°C).
- Serve hot with the optional dips.
For the air-fryer option, cook at 380°F (193°C) for about 8–10 minutes, bringing the filling to 165°F (74°C).
