Fit Mexican Chicken Flautas

Ingredients

• 500 g Chicken breast (Cooked and shredded)
• 0.5 cup Plain Greek yogurt (Unsweetened)
• 2 tbsp Mayonnaise
• 1 tbsp Honey
• 2 tbsp Fresh cilantro (Finely chopped)
• Salt (To taste; estimated at 3 g)
• 0.25 tsp Ground black pepper (Or to taste)
• 1 clove Garlic (Chopped or mashed)
• 0.5 tsp Paprika (Or to taste)
• 8 Whole-wheat oat tortillas (One per flauta, approximately 40 g each)
• 100 g Mozzarella cheese (Grated)
• 30 g Parmesan cheese (Grated)
• 1 Egg (Beaten, for brushing)

Steps

1. 1

   Preheat the oven to 200 °C. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Place the cooked chicken breast in a bowl and shred it into thin strips.

3. 3

   Add the Greek yogurt, mayonnaise, honey, cilantro, salt, pepper, garlic, and paprika to the chicken.

4. 4

   Mix until the chicken is completely coated in a creamy, well-seasoned mixture.

5. 5

   Briefly warm each tortilla so it becomes flexible and does not break when rolled.

6. 6

   Distribute a portion of the chicken filling over each tortilla, leaving the edges clear.

7. 7

   Add the grated mozzarella and Parmesan over the chicken.

8. 8

   Roll each tortilla tightly to form a flauta and place it on the baking sheet seam-side down.

9. 9

   Brush the surface of each flauta with the beaten egg, covering the edges especially well to promote even browning.

10. 10

    Bake at 200 °C for 18 to 22 minutes. Turn the flautas halfway through so they brown and become crispy on both sides.

11. 11

    Remove from the oven when well browned and crispy. Let them rest for 2 minutes and serve hot.

Notes

The original post does not provide exact quantities; the amounts listed are estimates for 8 flautas. Adjust the salt and spices to taste. To keep them crispy, avoid overfilling the tortillas and place them spaced apart on the baking sheet.

Nutrition per serving

• Mexican food
• main course
• baked
• high-protein
• fit
• chicken
• crispy
• lunch