Crispy Shredded Chicken Flautas with Avocado Crema & Shredded Lettuce

Ingredients

• 3 cups cooked Shredded Chicken, shredded
• 12 corn tortillas
• 1 cup grated Monterey Jack
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 2 cups Shredded Lettuce
• 1 avocado
• ½ cup sour cream
• 2 tbsp lime juice
• ¼ cup cilantro
• 3 cups vegetable oil, for frying
• Salt and black pepper

Method

1. Cook the onion and garlic in a little oil for 6 minutes, add the chili powder and cumin, then fold in the Shredded Chicken with a splash of water and season. It should be moist but not wet — wet filling steams the shell soft from inside.
2. Warm the tortillas until fully pliable, then lay a line of filling and cheese down one side of each and roll into tight cigars. Secure with a toothpick if they refuse to stay shut.
3. Blend the avocado, sour cream, lime juice, cilantro, and salt into a pourable green crema. Thin with water a teaspoon at a time.
4. Heat 1 inch of oil to 360°F (182°C) and fry the flautas seam-side down first, 3–4 minutes total, turning once, until deeply golden and blistered.
5. Drain on a rack — paper towels trap steam and ruin the crunch you just paid for.
6. Pull the toothpicks, pile onto Shredded Lettuce, and drizzle the avocado crema across the top.