Shredded Chicken and Refried Bean Flautas

By Rachael DeVaux
Total: 40 minutes
Servings: 4
This recipe was inspired by my friend, Jeannette (@shutthekaleup)


Shredded chicken verde

  • 2 tbsp avocado oil
  • 2 organic chicken breasts, trimmed, tenderized and halved
  • 1 jar salsa verde, I prefer Trader Joe's


  • 3-4 tbsp avocado oil
  • 8-10 tortillas, I prefer Siete coconut + cassava
  • 1 can refried beans, I prefer Seiete


  • avocado, optional
  • dairy-free sour cream, optional, I prefer Kite Hill
  • fresh cilantro, optional


Shredded chicken verde

  • In a medium pot, heat 2 tbsp avocado oil on medium heat.
  • Once hot, brown the chicken for 2 minutes each side.
  • Pour in entire jar of salsa verde, stir chicken, then cover with lid to let cook on medium-low heat for 10-12 minutes.
  • Once chicken is cooked through, remove from heat and transfer just the chicken to a plate or cutting board. Shred with two forks (or use a stand mixer). Add shredded chicken back into the pot to stay warm.


  • Heat tortillas over an open flame until soft/slightly charred (or in a skillet with no oil). 
  • Fill each tortilla with shredded chicken and 1-2 spoonful's of refried beans and roll them tightly.
  • Heat 3-4 tbsp avocado oil in a large skillet on medium-low heat.
  • Add the flautas to the hot skilled, seam-side down for 3-5 minutes each side or until it reaches your preferred level of crispiness.
  • Top with sour cream, avocado, and fresh cilantro. Enjoy!

Additional Info

Course: Main Course

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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