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Mexican appetizers with Patricia – Chicken Flautas

Serves 4


16 corn tortillas (small ones)
2 chicken breast
½ iceberg lettuce
1 white onion
2 tomatoes
1 cup sour cream
1 Apetina feta cheese block
2 garlic cloves
2 cup salsa verde, 2 cup salsa roja
Raps oil


  • Cook the chicken breast in boiled water with garlic, salt and pepper
  • Once the chicken is shredded, grab a tortilla, add chicken in the middle, wrap it and fry it in a fry pan previously warmed with oil
  • Add more wrapped tortillas and turn around so all of the get fried
  • Set them on a plate
  • Cut finely lettuce, onion and tomato
  • Put on top of the flautas lettuce, onion, tomato, cream, salsa and cheese.




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