Name: Chicken Flautas with Avocado Crema
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4.5 oz cooked chicken breast; 2 medium corn tortillas; 0.25 whole avocado; 2 tbsp non-fat Greek yogurt; 1 tsp lime juice; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil

Nutrition

Per serving

477 calories

Protein: 47g; 38% of calories
Carbs: 32g; 26% of calories
Fat: 19g; 35% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a small mixing bowl, combine the shredded cooked chicken with the ground cumin, chili powder, garlic powder, sea salt, and black pepper until evenly coated.
Wrap the corn tortillas in a damp paper towel and microwave for 20 seconds until they are soft and pliable.
Place half of the chicken mixture in a line across the center of each tortilla, roll them up tightly, and place them seam-side down on the prepared baking sheet.
Lightly brush the surface of each rolled tortilla with the extra virgin olive oil to ensure a golden, crunchy exterior.
Bake for 12 to 15 minutes, or until the tortillas are crispy and the edges are slightly browned.
While the flautas bake, mash the avocado in a small bowl and whisk in the Greek yogurt and lime juice until a smooth, velvety crema forms.
Remove the flautas from the oven and serve immediately with the avocado crema for dipping.

Nutrition

Ingredients

Instructions

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