Monday, May 18, 2009

Chicken Flautas

We are still getting some cooler weather, but it is almost time to get the plants in the ground and watch them grow. It is also time for getting outside and walking more or getting in a bike ride. I have said it before, keeping summer meals simple and enjoying the good weather is most important to me because I work a full time job. My free time is precious so I want some of it to be fun time! Now with this recipe you have 2 options for the chicken breast. You need 2 cups of shredded cooked chicken breast. I prefer to boil some chicken breasts the night before and once they have cooled down, shred them. Or, if I am feeling particularly lazy, I pick up the roasted chicken from the grocery store and shred it right before I make these! My general feeling is that by making them myself, I can cut down on the fat content. Another great thing is that you can pop 4 of these right into your toaster oven so you don't heat up your whole kitchen! You can also make these up the night before, wrap them individually and refrigerate for the next day's dinner. Serve these with a colorful fruit salad. Mix up whatever fruit you like and add a couple teaspoons of frozen limeade concentrate. Keeps the fruit pretty and cold! Garnish with a couple mint leaves. Now you are ready to sit on the deck with a glass or two of fruity sangria and enjoy the outdoors.

Chicken Flautas
1 cup shredded cooked chicken breast
1 cup shredded low-fat Jack cheese
1/2 cup thinly sliced red onion
4 7" soft flour tortillas
1/2 cup pico de gallo (You can purchase this in the grocery store pre-made)
Preheat oven to 425 degrees. Coat baking sheet with PAM. Place a fourth of the chicken, cheese and onion in each tortilla. Wrap as you would a burrito, tucking the ends inside as you wrap and placing them so the edge of the tortilla is face-down on the baking sheet. Bake until tortilla browns (about 10 minutes). Place flautas in plate and top with pico de gallo.


  1. Oh, this looks very good and tasty! I really like the simplicity of this but it's still healthy and satisfing.

    I absolutely hear you about free time being PRECIOUS. I guard my free time zealously. This year we've made a commitment to spend more time on our back deck, taking in the sun, watching our cats romp about, listening to the birds, admiring my feeble attempts at flower gardening. The summer months are so fleeting and time goes by so quickly that we want to savor these times.

    You're right. This is the perfect complement to a meal on the deck with a glass of sangria.

    I am so there! Great post!

  2. I thought they were fried I can't wait to try now I know they are baked thanks for filling me in. Perfection.

  3. I am with you- I love picking up roasted chickens at the store for recipes just like this one. Those little chickens can really go far and I can get at least 2 dishes out of them. Great recipe!

  4. These look great. I have some chicken to cook up and was wondering what to do with them. Now I know. Good idea!

  5. I really love the theme you have going with your blog here. This dish looks awesome too!


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