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Shredded Chicken and Refried Bean Flautas

This recipe was inspired by my friend, Jeannette (@shutthekaleup)

Course Main Course
Total Time 40 minutes
Servings 4
Author Rachael DeVaux


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

  1. In a medium pot, heat 2 tbsp avocado oil on medium heat.

  2. Once hot, brown the chicken for 2 minutes each side.

  3. Pour in entire jar of salsa verde, stir chicken, then cover with lid to let cook on medium-low heat for 10-12 minutes.

  4. 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.


  1. Heat tortillas over an open flame until soft/slightly charred (or in a skillet with no oil). 

  2. Fill each tortilla with shredded chicken and 1-2 spoonful's of refried beans and roll them tightly.

  3. Heat 3-4 tbsp avocado oil in a large skillet on medium-low heat.

  4. 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.

  5. Top with sour cream, avocado, and fresh cilantro. Enjoy!