NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 medium corn tortillas

0.25 whole avocado

2 tbsp non-fat Greek yogurt

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a small mixing bowl, combine the shredded chicken with chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Warm the corn tortillas in the microwave for 20 seconds between damp paper towels to make them pliable and prevent cracking.

• 4

  Place a portion of the seasoned chicken in the center of each tortilla, roll tightly, and place them seam-side down on the prepared baking sheet.

• 5

  Lightly brush the tops of the rolled tortillas with olive oil to ensure they get golden and crisp in the oven.

• 6

  Bake for 12 to 15 minutes, or until the edges of the tortillas are browned and crunchy.

• 7

  While the flautas bake, combine the avocado, Greek yogurt, lime juice, and cilantro in a small blender or food processor and blend until completely smooth.

• 8

  Remove the flautas from the oven and serve immediately with the creamy avocado sauce on the side for dipping.