Chicken Taquitos (i.e. Mexican Flautas!)

Ingredients

• 6white corn tortillas
• 140 g (1 cup)shredded chicken
• as neededavocado oil or cooking oil of choice
• to tasteMexican crema, sour cream or crème fraîche
• to tasteromaine or iceberg lettuce, sliced
• to tastecotija cheese or feta, crumbled
• to tastesalsa of choice
• to tastepickled onions

Instructions

1. 1

   Warm the tortillas

   Set a dry skillet or comal over medium heat. Briefly warm the tortillas for about 10 seconds on each side so they are flexible enough to roll without cracking.

2. 2

   Heat the oil

   Pour about 1.3 cm (½ inch) of avocado oil or another cooking oil into a skillet and heat over medium heat. Test it by dipping in a tortilla; the oil should sizzle.

3. 3

   Fill and roll

   Put about 2½ tablespoons of shredded chicken near the edge of each tortilla, then roll it tightly. Secure each roll with one or two wooden toothpicks. If you have no toothpicks, fry the taquitos straight away with the seam facing down first so it can crisp and hold closed.

4. 4

   Fry until crisp

   Fry the taquitos until crisp and golden all over, about 3 to 4 minutes on each side. Transfer them briefly to a paper-towel-lined plate to drain.

5. 5

   Add the toppings

   Serve immediately with toppings of your choice; the recipe suggests being especially generous.

What are chicken taquitos?

Taquitos are rolled tortillas with a filling, fried until crisp; the name flautas is also used for this style of dish. They are associated with Mexican cooking, where rolled tortillas are enjoyed with a range of toppings and sauces.

This version keeps the filling simple, using shredded chicken and white corn tortillas. A brief warm-up makes the tortillas easier to roll, while frying gives them their crunchy shell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 96 calories, 7g protein, 4g carbs, 2g fat.

The supplied per-serving figures list 4 g of carbohydrate, 2 g of fat and 7 g of protein; the chicken is the main protein source, while the tortillas contribute carbohydrate and the frying oil contributes fat. Add a side of salad or vegetables for a more balanced plate, and serve creamy toppings to taste.

Why warm the tortillas first?

Flexibility: a short spell in a dry skillet softens the tortillas so they are less likely to split when rolled. Warm them for about 10 seconds per side, as directed, rather than letting them toast or dry out.

Work in small batches if needed, keeping the warmed tortillas together while you fill them.

Getting the filling and roll right

Filling: use about 2½ tablespoons of shredded chicken per tortilla and place it near one edge. Keeping the filling in a narrow line makes the taquitos easier to roll and helps avoid overfilling.

Seam: secure each roll with a toothpick, or put it seam-side down into the oil straight away. That first contact helps the seam set in place.

How to tell when they are done

Oil: the tortilla test gives a quick indication that the oil is ready; it should sizzle when dipped in. If it does not, give the oil more time to heat before frying.

Colour: fry for about 3 to 4 minutes on each side, looking for a crisp, golden surface all over. Let the taquitos drain briefly on kitchen paper before serving.

Choosing the toppings

Creamy: Mexican crema, sour cream or crème fraîche adds a cool, rich contrast to the crisp tortillas.

Fresh and tangy: sliced romaine or iceberg lettuce, salsa and pickled onions bring crunch and brightness. Cotija or feta adds a salty finish; use whichever is available.

Serving the taquitos

Serve them as soon as they are fried, while their shells are crisp. Put the toppings on the table so everyone can add crema, lettuce, cheese, salsa and pickled onions to taste.

For a more rounded plate, add a simple salad or a side of beans, and keep the toppings separate until serving so the taquitos do not soften.

Recipe notes & tips

• Warm the tortillas just until pliable so they do not become brittle.
• Keep the chicken filling in a narrow line near the tortilla’s edge for a neat roll.
• Use the tortilla test to check that the oil is hot enough before frying.
• Place each taquito seam-side down first if you are frying without toothpicks.
• Drain the fried taquitos briefly on kitchen paper before adding toppings.
• Serve toppings separately to help the taquitos stay crisp.

Variations

• Try a different salsa: choose your preferred salsa for a change in flavour.
• Swap the cheese: use cotija or feta, depending on what you have.
• Change the cream: use Mexican crema, sour cream or crème fraîche.
• Add more crunch: serve with extra sliced romaine or iceberg lettuce.
• Make them toothpick-free: start frying each taquito seam-side down.

Common mistakes to avoid

• Rolling cold tortillas: they can crack; warm each one briefly in a dry skillet first.
• Overfilling: too much chicken makes the rolls difficult to close; use about 2½ tablespoons per tortilla.
• Loose rolls: they may open while frying; roll tightly and secure with toothpicks or start seam-side down.
• Oil that is not ready: the taquitos may not sizzle as expected; test with a tortilla before adding a batch.
• Skipping the drain: excess oil can collect on the taquitos; rest them briefly on kitchen paper.
• Adding toppings too early: the shells can lose their crispness; top just before serving.

How to store

These taquitos are best served straight after frying. If you have leftovers, refrigerate them in a covered container and reheat in an oven or air fryer until hot and crisp; store toppings separately.

Frequently asked questions