Name: Baked Chicken Flautas with Avocado Crema
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 1 serving
Ingredients: 5 oz cooked chicken breast; 3 medium corn tortillas; 0.25 whole avocado; 2 tbsp non-fat Greek yogurt; 1 tbsp fresh lime juice; 2 tbsp mild salsa; 1 tsp avocado oil; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

556 calories

Protein: 52g; 37% of calories
Carbs: 43g; 31% of calories
Fat: 21g; 33% of calories

Instructions

Prep 15 min · Cook 18 min

Preheat your oven to 425°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the shredded cooked chicken with the salsa, cumin, garlic powder, onion powder, sea salt, and black pepper until well incorporated.
Wrap the corn tortillas in damp paper towels and microwave for 30 seconds until they are soft and pliable to prevent cracking.
Place approximately 2-3 tablespoons of the chicken mixture onto the lower third of each tortilla and roll them up very tightly.
Arrange the flautas seam-side down on the prepared baking sheet and lightly brush the tops with avocado oil.
Bake for 15 to 18 minutes until the tortillas are golden brown and crispy on the edges.
While the flautas are baking, mash the avocado with the Greek yogurt and lime juice in a small bowl until the crema is smooth and creamy.
Serve the hot flautas immediately with the chilled avocado crema on the side for dipping.

Nutrition

Ingredients

Instructions

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