Taquitos (AKA flautas). You’ve probably seen them in large brightly colored boxes in the frozen food aisle of your neighborhood big-box store. If you’ve never had homemade flautas before, you’re in for a real treat. They are so simple and easy to make, yet absolutely delicious and dangerously addictive!

The trick is to buy good quality tortillas and to microwave them before you fill and fry them. Traditionally the would be par-cooked individually on a skillet, but this more modern approach allows you to prep a whole stack of tortillas in one go.

For a variation, substitute the shredded poached chicken with a dry-rubbed slow cooker beef (try a brisket!).

Chicken Taquitos (Flautas de pollo)

Classic chicken flautas. Pan-fried rolled tacos filled with shredded chicken and topped with sour cream, guacamole, and shredded lettuce.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Marisela Ramirez



  • 2chicken breastsboneless, skinless
  • 1/2onionroughly chopped
  • 1carrotroughly chopped
  • 1tspwhole black peppercorns
  • 3tbskosher salt
  • 1packagecorn tortillasMexican style
  • 1/2cupcorn or canola oil


  • 2avocados
  • 1lime
  • 1tbskosher salt
  • 3tbscilantrochopped
  • sour cream or Mexican style cream
  • 1headiceberg lettuceshredded


  1. Fill a medium pot halfway with hot water, place on the stove on medium-high heat

  2. Add the onion and carrot

  3. Salt the water (it should taste salty). Add a little at a time, then stir and give the salt time to incorporate before tasting and adding more

  4. Add the chicken breasts. Simmer until the chicken is cooked through

    chicken and veggies in pot
  5. When the chicken finished, removed from the liquid and set aside to cool, discard the cooking liquid

  6. Cut the avocados in half lengthwise, remove the pits (use a chef's knife, carefully tap the knife into the pit and gently twist to remove the pit). Check out this useful video if you need help with the technique!

  7. Scoop out the flesh of the avocado

  8. Mash the avocado with a fork until it's mostly mashed but still a little lumpy

  9. Add the juice of half of the lime, kosher salt to taste, and the chopped cilantro. Taste, and then adjust the seasoning

  10. Using a large chef's knife, finely shred the iceberg lettuce

    shredded lettuce
  11. When to chicken is cooled, shred with a fork

    shredded chicken
  12. Place a large stack of corn tortillas in a ziplock bag, seal, and microwave for 2 minutes

  13. Lay one tortilla flat on the counter the fill with a small amount of shredded chicken. Carefully roll. Place in the hot skillet towards the outer edge of the pan, seam side down

  14. Continue filling and rolling the taquitos and adding them to the pan. As you add each new taquito, it should push the previous taquito farther towards the center and then opposite edge of the pan. Use tongs to turn the taquitos to achieve an even, golden-brown color on all sides. Remove from pan at that point and place in a dish lined with paper towels

  15. Serve hot with guacamole, sour cream, and shredded lettuce!

Recipe Notes

  • Try with shredded beef or pork in place of chicken!
  • Try using a metal cooking spoon to weigh down the flautas as they fry.