2 cups cooked shredded chicken (rotisserie works great!)
4 oz non-fat cream cheese, softened
1/2 cup reduced-fat shredded cheese (cheddar, Monterey Jack, or a blend)
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 tortilla
Oil for brushing or spraying
Optional for serving:
Salsa
Guacamole
Non-fat Sour cream
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make Creamy Filling: In a large bowl, mix together the shredded chicken, cream cheese, shredded cheese, sour cream, salsa, garlic powder, onion powder, and cumin until fully combined.
Assemble Flautas: Spoon about 2–3 tablespoons of the filling onto the lower third of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
Bake: Lightly brush or spray the flautas with oil. Bake for 15–18 minutes, or until golden and crispy.
Serve: Serve hot with your favorite dips like salsa, guacamole, or extra sour cream!
Quick Tip: You can also air-fry these at 380°F (193°C) for about 8–10 minutes if you want them extra crispy!