The Cluckin’ Flauta

Protein Type



  • 1 Lb Chicken Breast, Finely Pulled
  • 12 White Corn Tortillas
  • ½ cup Canola Oil
  • ½ cup Cotija 
  • ¼ cup Unsalted Butter, Melted
  • ¼ cup Fresh Cilantro, Chopped
  • ¼ cup Tomato, Diced
  • ¼ cup Mexican Crema

Creamy Avocado Salsa Verde:

  • ½ Lb Tomatillos, About 8 Tomatillos
  • ½ Jalapeño
  • 3 Garlic Clove
  • ½ Tbsp Olive Oil
  • ½ Avocado, Halved, Pitted and Peeled 
  • 3 Tbsp Fresh Cilantro, Chopped
  • 2 Tbsp White Onion, Diced
  • 1 tsp Fresh Lime Juice
  • Salt and pepper
Read More Read Less


Arrange the tomatillos, jalapeno, and garlic on a sheet pan and drizzle with olive oil. Roast for about 10 minutes, then, flip the vegetables and roast for 5 to 10 more minutes. Once cooled, transfer the tomatillos, stemmed jalapeño, and garlic into a food processor. Add the avocado, cilantro, onion, lime juice, and salt. Pulse until you reach desired consistency. Heat flattop to medium high. Sear chicken on both sides and cook in oven until the internal temperature reaches 165°F, pull the chicken and set aside. Heat canola oil over medium high heat in a pan. Lay a tortilla flat and top with a spoon-full of the pulled chicken. Tightly roll up the tortilla and pan fry until golden brown. Top with cilantro, diced tomato, cotija and serve with creamy avocado salsa verde and Mexican Crema.

Read More Read Less

You May Also Like

C&C Paella
View recipe