This recipe for chicken flautas has been my go-to party trick ever since I discovered how a simple leftover rotisserie bird can become something spectacular. I first made these on a busy Sunday when I had a fridge full of remnants and a house full of hungry family. The combination of tender, seasoned chicken tucked into lightly oiled corn tortillas and fried until crisp created a contrast of textures that had everyone coming back for more. The bright, silky avocado-salsa verde sauce balances the rich, crunchy shells while pico de gallo adds freshness and cotija lends that salty pop. It's the kind of dish that turns leftovers into a celebration. What makes these flautas special is their scalability and the layers of flavor: a lightly sautéed onion and garlic base, rotisserie chicken warmed and seasoned to taste, a simple cornstarch “glue” to keep the rolls intact, and frying at the right temperature so they emerge golden and not greasy. I typically assemble many ahead, then fry in batches while guests arrive so everything comes out hot and crunchy. This post originally appeared May 3, 2013, and after years of refining the timing, oil temperature, and sauce balance, it remains the most-requested main course at our gatherings. From texture to memory, each bite delivers a satisfying crunch giving way to juicy chicken and creamy sauce. My kids remember the first time they tried these—my youngest declared them "come to mama" food—and I've since taught neighbors and friends how to roll them tightly without tearing the tortilla. There’s a rhythm to making them: oil the tortillas, warm them, assemble, glue, and fry. It’s therapeutic in a way, and utterly worth the effort when the whole table lights up.

Ingredients

• For the chicken filling: 1 tablespoon vegetable oil for sautéing the onion; use a neutral oil such as canola or avocado oil to avoid imparting flavor. The onion softens and sweetens, creating the base for the shredded rotisserie chicken.
• 1 medium onion, diced very finely: smaller pieces distribute evenly, preventing large onion bites and allowing the tortilla to roll smoothly.
• 1 teaspoon kosher salt (use 1/2 teaspoon if using table salt), 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder: these dried seasonings layer under the fresh garlic and blend with the roast chicken flavor.
• 4 garlic cloves minced very finely: fresh garlic brightens the filling; add at the end of the sauté to avoid burning.
• 1 pound shredded rotisserie chicken (about 4 cups): the convenience of pre-cooked chicken keeps prep time low while delivering moist, seasoned meat.
• To assemble & fry: 2 cups neutral oil for frying (about 1-inch deep in a heavy skillet), 2 tablespoons oil for rubbing tortillas, 30 corn tortillas, 1/4 cup cornstarch, and 2–4 tablespoons water to form a glue-like paste.
• For the avocado sauce: 12 ounces salsa verde (store-bought or homemade), 2 small avocados (or 1 large), 1/2 teaspoon kosher salt, 2 teaspoons roasted chicken bouillon (Better Than Bouillon), juice of 1 lime, and 1/2–1 cup water to thin to a drizzling consistency. Add one jalapeño if you like heat.
• Topping ideas: Crema Mexicana or sour cream, crumbled queso fresco or cotija, fresh pico de gallo, shredded lettuce, chopped cilantro, and lime wedges.

Instructions

Prepare the pico and avocado sauce: Make pico de gallo first so it stays chilled. For the sauce, combine 12 ounces salsa verde, 2 small avocados, 1/2 teaspoon kosher salt, 2 teaspoons roasted chicken bouillon, juice of 1 lime, and 1/2 cup water in a blender. Puree until silky, then add water 2–3 tablespoons at a time until a drizzling consistency is reached, up to 1 cup total. Add a jalapeño if desired, and refrigerate until serving. Sauté the aromatics and warm chicken: Heat 1 tablespoon oil in a large skillet over medium. When shimmering, add finely diced onion with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Sauté 5–8 minutes until translucent and sweet. Add minced garlic and cook 30 seconds. Stir in about 4 cups shredded rotisserie chicken and heat through. Remove from heat and cover to keep warm. Preheat oil and prep tortillas: Pour oil into a high-sided skillet to a depth of about 1 inch. Heat to 375°F (use an instant-read thermometer). Meanwhile, place 2 tablespoons oil in a small bowl and lightly brush or rub both sides of each tortilla so they shimmer but aren’t soaked; stack and cover with a damp paper towel. Make the cornstarch glue and warm tortillas: Mix 1/4 cup cornstarch with 2 tablespoons water, then add water by teaspoonfuls until it resembles white glue. Cover oiled tortillas with damp paper towels and microwave 1 minute; heat additional 20-second bursts until pliable but not falling apart. Assemble and seal: Place one warmed tortilla on a sheet, spoon about 2 tablespoons chicken onto the quarter closest to you, tuck and roll tightly away from you, leaving 1/2 inch at the end. Brush seam with cornstarch paste to seal and place seam-side down on a baking sheet covered with a damp towel. Work in small batches—roll 5–10, then fry—so the glue holds. Fry until golden and keep warm: Fry flautas seam side down a few at a time in 375°F oil for 1–2 minutes per side until golden. Turn with tongs and avoid letting them brown too much. Drain on a cooling rack set over a baking sheet in a low oven (about 170°F) to keep warm and crisp between batches. Serve immediately: Arrange flautas on a platter, drizzle with crema and avocado-green sauce, top with pico, shredded lettuce, crumbled cotija, cilantro, and lime wedges. Serve with Mexican rice and beans if desired.

Storage Tips

Allow flautas to cool fully before refrigerating to prevent sogginess. Place them in a single layer in an airtight container lined with paper towels to absorb excess moisture and maintain crispness. Stored this way, they keep well for up to 3 days. To re-crisp, preheat an oven to 375°F and bake on a rack for 8–10 minutes, or use an air fryer at 350°F for 5–7 minutes. For longer storage, flash-freeze cooled flautas on a baking sheet for 30 minutes, then transfer them to a freezer bag for up to 2–3 months. Fry from frozen, adding about 60 seconds per side.

Ingredient Substitutions

If you need a dairy-free option, swap crema for a dairy-free sour cream or a lime-yogurt made from coconut yogurt; omit cotija or use a vegan crumbly cheese. For a lighter method, brush the rolled flautas with a little oil and bake at 425°F for 15–20 minutes, turning once, though they won’t achieve quite the same deep crunch. If corn tortillas crack despite warming, use flour tortillas as an alternative—note this changes the texture and the dish is no longer naturally gluten-free. Swap rotisserie chicken for shredded pork or mashed black beans for a vegetarian version (adjust seasoning and omit chicken bouillon).

Serving Suggestions

Plate flautas in groups of three to five per person and offer bowls of avocado sauce, crema, pico de gallo, and lime wedges for self-assembly. Serve alongside Mexican rice and charred corn or simple refried beans for a full meal. Garnish with chopped cilantro and a scatter of cotija for color contrast. For parties, set up a topping station so guests can customize heat level and textures. These also pair well with a crisp Mexican lager or a tart margarita to cut through the richness.

Cultural Background

Flautas have roots in Mexican street food traditions where small rolled tacos are deep-fried until crisp. The word "flauta" means "flute" in Spanish, referring to the long, cylindrical shape. Regional variations exist across Mexico and the southwestern United States—some use flour tortillas, others corn; fillings range from beef and chicken to potatoes and cheese. Serving them with crema, salsa verde, and cotija honors the balance of creamy, acidic, and salty elements common in Mexican cuisine.

Seasonal Adaptations

In summer, top flautas with fresh tomato-based pico and charred corn salsa for brightness. In winter, swap pico for pickled red onions and roasted poblano slaw to add warmth. For festive occasions, incorporate seasonal roasted vegetables into the filling or add a hint of warm spices like ground cumin and smoked paprika to the chicken. The avocado sauce can be replaced with a tomatillo-roasted pepper sauce in cooler months when avocados are less flavorful.

Meal Prep Tips

For efficient meal prep, assemble flautas un-fried and freeze on a tray in a single layer. Once frozen solid, transfer to a labeled zip-top bag. When ready to serve, fry from frozen, adding 1–2 minutes per side. Alternatively, cook and cool flautas, then reheat in batches in the oven or air fryer for quick weeknight dinners. Prepare the avocado sauce and pico up to 48 hours ahead—store sauces in airtight containers and stir before serving to reincorporate any separation.

Making these flautas has become one of my favorite ways to entertain: they’re shareable, full of texture, and infinitely adaptable. Whether feeding a crowd or turning leftovers into something festive, this method reliably delivers a crunchy, flavor-packed result that brings people together. Give them a try and make them your own—swap fillings, experiment with sauces, and enjoy the applause when you place a tray of golden flautas on the table.