Crispy Mexican Inspired Flautas

Servings servings

Author Jeannette Ogden x Rachael DeVaux

Siete Foods grain free tortillas -- I like the coconut + cassava best (Bridger loves organic flour tortillas)
Better Bean chipotle refried beans
3-4 tbsp avocado oil

In a medium pot, heat 2 tbsp avocado oil on medium heat, then add chicken breast to brown on either side (about 2 min).
Pour in entire jar of salsa verde, stir chicken, then cover with lid to let cook on medium-low heat for 12-15 minutes.
Once chicken is tender, remove from heat and transfer only the chicken to a plate. Shred with two forks (or use a kitchenaid mixer).
Pour shredded chicken back into the pot, stir in cilantro, fresh lime juice, and seasonings. Set aside.

Heat 3-4 tbsp avo oil in a large skillet on medium-low heat.
Heat tortillas over an open flame until slightly charred (or in a skillet with no oil, either side).
On a flat surface or cutting board, fold in a good amount of shredded chicken + 1-2 spoonfuls refried beans, if using, and roll up right.
Gently transfer to skillet, fold side down, to fry/brown. Flip every 3-5 minutes, or when browned/crisped. Continue for your remaining tortillas.

Meanwhile, in a separate skillet, sauté your peppers + onions with seasonings. Cover with lid and cook on medium-high heat until onions are caramelized & starting to char, about 10-12 min. Toss occasionally with tongs.