Kickstart your culinary adventure with our roundup of 20 Delicious Flautas Recipes Perfect for Any Occasion! Whether you’re craving a quick weeknight dinner, planning a festive gathering, or simply in the mood for some mouthwatering comfort food, we’ve got you covered. From classic to creative, these flautas are sure to delight. Dive in and discover your next favorite dish!
Chicken and Cheese Flautas
Savory and crispy, these Chicken and Cheese Flautas are a crowd-pleaser. Perfect for a quick dinner or party appetizer.
Ingredients
- Chicken breast – 1 lb, cooked and shredded
- Flour tortillas – 8
- Cheddar cheese – 1 cup, shredded
- Vegetable oil – 1 cup
- Salt – ½ tsp
Instructions
- Preheat oven to 375°F.
- Mix shredded chicken and cheddar cheese in a bowl. Tip: For extra flavor, add a pinch of salt.
- Place 2 tbsp of the chicken and cheese mixture on each tortilla.
- Roll tortillas tightly around the filling. Tip: Secure the ends with a toothpick if they won’t stay closed.
- Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F.
- Fry flautas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Transfer fried flautas to a paper towel-lined plate to drain excess oil.
- Place flautas on a baking sheet and bake for 5 minutes to ensure they’re crispy throughout.
Juicy chicken and melted cheese wrapped in a crispy tortilla make these flautas irresistible. Serve with salsa or guacamole for dipping.
Beef and Potato Flautas
Get ready to roll up some deliciousness with these Beef and Potato Flautas. Perfect for a quick dinner or a snack, they’re crispy, flavorful, and utterly satisfying.
Ingredients
- Ground beef – 1 lb
- Potatoes – 2 cups, diced
- Flour tortillas – 8
- Vegetable oil – 1 cup
- Salt – 1 tsp
- Cumin – 1 tsp
Instructions
- Heat a pan over medium heat. Add ground beef and cook until no longer pink, about 5 minutes.
- Add diced potatoes, salt, and cumin to the pan. Cook until potatoes are tender, about 10 minutes. Tip: Cover the pan to speed up cooking.
- Heat vegetable oil in a deep skillet to 350°F. Tip: Use a candy thermometer to monitor the oil temperature.
- Place 2 tbsp of the beef and potato mixture on a tortilla. Roll tightly and secure with a toothpick.
- Fry the flautas in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Remove from oil and drain on paper towels.
Mouthwatering and crispy, these flautas are best served hot with a side of salsa or guacamole. The combination of savory beef and soft potatoes wrapped in a crunchy tortilla is irresistible.
Shrimp and Avocado Flautas
Just when you thought weeknight dinners couldn’t get any easier, these Shrimp and Avocado Flautas come to the rescue. Packed with flavor and ready in minutes, they’re a game-changer.
Ingredients
– Flour tortillas – 8
– Cooked shrimp – 1 lb, chopped
– Avocado – 1, diced
– Lime juice – 2 tbsp
– Salt – ½ tsp
– Vegetable oil – 2 cups
Instructions
1. Preheat vegetable oil in a deep fryer to 350°F.
2. In a bowl, mix chopped shrimp, diced avocado, lime juice, and salt.
3. Place 2 tbsp of the shrimp mixture on each flour tortilla.
4. Roll the tortillas tightly around the filling, securing with a toothpick if necessary.
5. Fry the flautas in batches for 2-3 minutes until golden brown and crispy.
6. Drain on paper towels to remove excess oil.
7. Serve immediately with your favorite dipping sauce.
Use a thermometer to ensure the oil stays at 350°F for perfectly crispy flautas every time. For an extra crunch, double fry the flautas by frying once, letting them cool, then frying again. If you’re short on time, use pre-cooked shrimp to speed up the process.
Unbelievably crispy on the outside with a creamy, flavorful filling inside, these flautas are a hit. Try serving them with a side of spicy mayo for an extra kick.
Vegetarian Black Bean Flautas
Every kitchen needs a quick, satisfying dish that doesn’t skimp on flavor. These Vegetarian Black Bean Flautas are just that—crispy, hearty, and ready in minutes.
Ingredients
– Black beans – 1 can (15 oz), drained
– Corn tortillas – 8
– Vegetable oil – 2 tbsp
– Cumin – 1 tsp
– Salt – ½ tsp
Instructions
1. Heat a skillet over medium heat. Add 1 tbsp vegetable oil.
2. Mash black beans in a bowl. Stir in cumin and salt.
3. Warm tortillas in the skillet for 10 seconds each side to make them pliable.
4. Spread 2 tbsp bean mixture on each tortilla. Roll tightly.
5. Heat remaining oil in the skillet over medium-high heat. Add flautas seam side down.
6. Cook for 3 minutes per side until golden and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
7. Drain on paper towels. Tip: Keep cooked flautas warm in a 200°F oven while finishing the batch.
8. Serve immediately. Tip: For extra crunch, brush flautas with oil and bake at 375°F for 10 minutes instead of frying.
Lightly crispy outside with a creamy bean center, these flautas are a textural dream. Try them with a drizzle of hot sauce or a side of cool avocado slices for contrast.
Pork Carnitas Flautas
Hunk of pork shoulder meets crispy tortilla in these Pork Carnitas Flautas. Perfect for a quick dinner or party snack.
Ingredients
– Pork shoulder – 2 lbs
– Corn tortillas – 12
– Vegetable oil – 2 cups
– Salt – 1 tsp
– Cumin – 1 tsp
Instructions
1. Preheat oven to 350°F.
2. Season pork shoulder with salt and cumin.
3. Place pork in a baking dish, cover with foil, and bake for 2 hours.
4. Remove pork from oven, shred with forks, and set aside.
5. Heat vegetable oil in a deep skillet to 375°F.
6. Fill each tortilla with shredded pork, roll tightly, and secure with a toothpick.
7. Fry flautas in batches until golden brown, about 2 minutes per side.
8. Drain on paper towels and remove toothpicks before serving.
Tip: For extra crispy flautas, let the shredded pork cool before rolling.
Tip: Maintain oil temperature for even cooking.
Tip: Serve immediately for the best texture.
Unbelievably crispy outside with tender, flavorful pork inside. Try serving with a side of guacamole for a creamy contrast.
Sweet Potato and Spinach Flautas
Let’s dive into making these crispy, flavorful Sweet Potato and Spinach Flautas. Perfect for a quick dinner or snack, they’re packed with nutrients and easy to love.
Ingredients
- Sweet potatoes – 2 cups, mashed
- Spinach – 1 cup, chopped
- Flour tortillas – 8
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Cumin – 1 tsp
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a bowl, mix mashed sweet potatoes, chopped spinach, salt, and cumin until well combined.
- Spread ¼ cup of the mixture onto each tortilla. Roll tightly and place seam-side down on the baking sheet.
- Brush each flauta lightly with olive oil. This ensures they crisp up nicely in the oven.
- Bake for 20-25 minutes, or until golden and crispy. Flip halfway through for even browning.
- Let cool for 5 minutes before serving. They’ll firm up slightly, making them easier to handle.
Now you’ve got flautas with a creamy sweet potato center and a slight crunch from the spinach. Serve them with a side of avocado crema for an extra layer of flavor.
Chorizo and Egg Flautas
Vibrant and satisfying, these chorizo and egg flautas are a breakfast game-changer. Perfect for busy mornings or a hearty brunch.
Ingredients
- Chorizo – ½ lb
- Eggs – 4
- Flour tortillas – 8
- Vegetable oil – ½ cup
- Salt – ½ tsp
Instructions
- Heat a skillet over medium heat. Add chorizo. Cook for 5 minutes, breaking it into small pieces.
- Beat eggs in a bowl. Add salt. Pour over chorizo. Stir until eggs are fully cooked, about 3 minutes.
- Warm tortillas in a microwave for 30 seconds to make them pliable.
- Divide the chorizo and egg mixture evenly among tortillas. Roll tightly into flautas.
- Heat vegetable oil in a pan over medium-high heat to 350°F. Fry flautas in batches until golden, about 2 minutes per side. Drain on paper towels.
Hearty and crispy, these flautas boast a spicy chorizo kick balanced by fluffy eggs. Serve with avocado slices or a drizzle of crema for extra richness.
Cheesy Mushroom Flautas
Crispy, cheesy, and utterly satisfying, these flautas are a weeknight win. Packed with mushrooms and melted cheese, they’re a crowd-pleaser that comes together in minutes.
Ingredients
– Flour tortillas – 8
– Mushrooms – 1 cup, sliced
– Shredded cheese – 1 cup
– Oil – 2 tbsp
– Salt – ½ tsp
Instructions
1. Heat oil in a pan over medium heat until shimmering.
2. Add mushrooms and salt, cook until mushrooms are golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove mushrooms from pan and let cool slightly.
4. Lay tortillas flat and divide mushrooms and cheese among them.
5. Roll tortillas tightly around the filling. Tip: Use a bit of water to seal the edge if they won’t stay closed.
6. Heat the same pan over medium-high heat and add more oil if needed.
7. Cook flautas seam side down first, turning until all sides are golden and crispy, about 3 minutes per side. Tip: Keep the heat steady to avoid burning.
Warm, crunchy on the outside with a gooey, savory center, these flautas are perfect with a side of salsa or avocado crema for dipping.
Spicy Chicken Flautas
Kick off your meal prep with these Spicy Chicken Flautas, a crispy, flavorful twist on traditional tacos that’s sure to spice up your dinner routine.
Ingredients
- Chicken breast – 1 lb
- Taco seasoning – 2 tbsp
- Flour tortillas – 8
- Vegetable oil – 1 cup
- Shredded cheese – 1 cup
Instructions
- Preheat oven to 375°F.
- Season chicken breast with taco seasoning, ensuring even coverage.
- Bake chicken for 25 minutes or until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before shredding to retain juices.
- Shred chicken using two forks.
- Heat vegetable oil in a skillet over medium heat until it reaches 350°F.
- Place shredded chicken and cheese in the center of each tortilla.
- Roll tortillas tightly around the filling. Tip: Secure with toothpicks if necessary to prevent unrolling.
- Fry flautas in hot oil for 2-3 minutes per side or until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
- Drain on paper towels to remove excess oil.
Out of the fryer, these flautas boast a golden, crispy exterior with a juicy, spicy chicken filling. Serve with a side of cool sour cream or avocado crema to balance the heat.
Barbacoa Beef Flautas
These Barbacoa Beef Flautas pack a punch with minimal effort. Tender beef wrapped in crispy tortillas is a crowd-pleaser every time.
Ingredients
- Barbacoa beef – 2 cups
- Flour tortillas – 8
- Vegetable oil – 1 cup
- Salt – ½ tsp
Instructions
- Heat barbacoa beef in a skillet over medium heat until warm, about 5 minutes.
- Place ¼ cup of beef on each tortilla. Roll tightly into a flute shape.
- Heat oil in a deep pan to 350°F. Fry flautas in batches until golden, 2-3 minutes per side. Tip: Keep oil temperature steady for even cooking.
- Drain on paper towels. Sprinkle with salt immediately. Tip: Salting right after frying enhances flavor absorption.
- Serve hot with your choice of dipping sauce. Tip: Let flautas sit for a minute before serving to avoid burns from hot filling.
Ultra-crispy outside with juicy, flavorful beef inside, these flautas are perfect for dipping. Try serving with a side of guacamole for extra creaminess.
Chicken Tinga Flautas
These Chicken Tinga Flautas pack a punch with smoky chipotle and tender shredded chicken, all wrapped in a crispy tortilla.
Ingredients
- Chicken breast – 2 cups, shredded
- Chipotle peppers in adobo – 2 tbsp, minced
- Tomato sauce – ½ cup
- Corn tortillas – 12
- Vegetable oil – 1 cup
- Salt – ½ tsp
Instructions
- Heat tomato sauce and chipotle peppers in a skillet over medium heat for 5 minutes, stirring constantly to blend flavors.
- Add shredded chicken to the skillet, mixing well to coat. Cook for another 5 minutes until heated through. Tip: For extra flavor, let the mixture sit for 10 minutes off the heat.
- Heat vegetable oil in a deep pan to 350°F. Use a thermometer to ensure accuracy.
- Fill each tortilla with 2 tbsp of the chicken mixture, rolling tightly into a flute shape. Tip: Secure with a toothpick if they won’t stay closed.
- Fry flautas in batches for 2-3 minutes until golden and crispy. Tip: Don’t overcrowd the pan to maintain oil temperature.
- Drain on paper towels and sprinkle with salt immediately.
Crispy on the outside with a smoky, slightly spicy filling, these flautas are perfect dipped in crema or guacamole. Serve them with a side of pickled onions for an extra tangy crunch.
Buffalo Chicken Flautas
Lunchtime cravings call for something crispy and spicy. Buffalo Chicken Flautas deliver both with minimal effort.
Ingredients
– Shredded cooked chicken – 2 cups
– Buffalo sauce – ½ cup
– Flour tortillas – 8
– Shredded cheddar cheese – 1 cup
– Vegetable oil – 2 tbsp
Instructions
1. Preheat oven to 375°F.
2. Mix shredded chicken with buffalo sauce in a bowl until fully coated.
3. Lay a tortilla flat; spoon ¼ cup of the chicken mixture onto the lower third.
4. Sprinkle 2 tbsp of cheddar cheese over the chicken.
5. Roll the tortilla tightly around the filling, starting from the filled end.
6. Secure the end with a toothpick if necessary.
7. Heat vegetable oil in a skillet over medium-high heat until shimmering.
8. Place flautas seam-side down in the skillet; cook for 2-3 minutes until golden brown.
9. Flip carefully; cook the other side for 2-3 minutes.
10. Transfer to a baking sheet; bake for 10 minutes to ensure crispiness.
11. Remove toothpicks before serving.
Oven-baking after frying ensures a crunch that lasts. The spicy buffalo chicken pairs perfectly with the melted cheddar. Serve with a side of ranch or blue cheese dressing for dipping.
Fish Taco Flautas
Unleash a twist on taco night with these crispy Fish Taco Flautas. Perfect for a quick dinner or a fun appetizer, they’re packed with flavor and ready in minutes.
Ingredients
– Flour tortillas – 8
– White fish fillets – 1 lb
– Taco seasoning – 2 tbsp
– Oil for frying – 2 cups
– Lime – 1
– Cilantro – ¼ cup
Instructions
1. Preheat oil in a deep fryer or large pot to 375°F.
2. Cut fish fillets into thin strips, about 1 inch wide.
3. Toss fish strips with taco seasoning until fully coated.
4. Lay a tortilla flat, place 2-3 fish strips near one edge, and roll tightly.
5. Secure the end with a toothpick if necessary.
6. Fry flautas in batches, 2-3 at a time, for 2-3 minutes until golden brown.
7. Remove with a slotted spoon and drain on paper towels.
8. Squeeze lime juice over hot flautas and sprinkle with cilantro.
Tip: Keep oil temperature steady for even cooking.
Tip: Use fresh lime juice for the best flavor.
Tip: Serve immediately for maximum crispiness.
Roll these flautas up in lettuce for a fresh crunch or dip in creamy avocado sauce. The crispy exterior and tender fish inside make every bite irresistible.
Roasted Veggie Flautas
Deliciously crispy and packed with flavor, these roasted veggie flautas are a must-try for any meal. Perfect for a quick dinner or a snack, they’re easy to make and even easier to love.
Ingredients
- Flour tortillas – 8
- Bell peppers – 2 cups, sliced
- Zucchini – 1 cup, sliced
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Chili powder – 1 tsp
- Shredded cheese – 1 cup
Instructions
- Preheat oven to 400°F.
- Toss bell peppers and zucchini with olive oil, salt, black pepper, and chili powder.
- Spread veggies on a baking sheet. Roast for 20 minutes, stirring halfway, until tender and slightly charred.
- Warm tortillas in a dry skillet over medium heat for 30 seconds each side to make them pliable.
- Divide roasted veggies and shredded cheese among tortillas. Roll tightly into flautas.
- Place flautas seam side down on a baking sheet. Lightly brush with olive oil.
- Bake for 10 minutes at 400°F, until golden and crispy.
Enjoy these flautas hot, with their irresistible crunch and smoky, cheesy filling. Serve with a side of salsa or avocado crema for an extra flavor boost.
Jalapeño Popper Flautas
Crispy, spicy, and irresistibly cheesy, these Jalapeño Popper Flautas are a game-changer for snack time. They combine the best parts of jalapeño poppers and flautas into one delicious bite.
Ingredients
- Jalapeños – 4, seeded and diced
- Cream cheese – 8 oz, softened
- Shredded cheddar cheese – 1 cup
- Flour tortillas – 8, 6-inch
- Vegetable oil – 2 cups, for frying
- Salt – ½ tsp
Instructions
- In a bowl, mix cream cheese, cheddar cheese, diced jalapeños, and salt until well combined.
- Spread 2 tbsp of the mixture along the edge of each tortilla. Roll tightly.
- Heat oil in a deep skillet to 350°F. Fry flautas in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Drain on paper towels. Tip: Keep them crispy by placing them on a wire rack after draining.
- Serve immediately. Tip: For extra crunch, broil for 1-2 minutes before serving.
Outrageously crunchy on the outside with a molten, spicy cheese center, these flautas are perfect with a side of cool sour cream or avocado dip. Try serving them sliced into bite-sized pieces for a party-friendly option.
BBQ Pulled Pork Flautas
Nothing beats the combination of smoky BBQ pulled pork wrapped in a crispy tortilla. These flautas are a game-changer for any meal.
Ingredients
- BBQ pulled pork – 2 cups
- Flour tortillas – 8
- Vegetable oil – 1 cup
- Shredded cheese – 1 cup
Instructions
- Preheat oven to 375°F.
- Lay tortillas flat on a clean surface.
- Divide BBQ pulled pork evenly among tortillas, placing it along one edge.
- Sprinkle shredded cheese over the pork.
- Roll tortillas tightly around the filling, securing with a toothpick if necessary.
- Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
- Fry flautas in batches until golden brown, about 2 minutes per side. Drain on paper towels.
- Transfer flautas to a baking sheet and bake for 5 minutes to ensure crispiness.
- Remove toothpicks before serving.
The flautas come out perfectly crispy with a juicy, flavorful center. Serve them with a side of sour cream or extra BBQ sauce for dipping.
Chicken Poblano Flautas
These Chicken Poblano Flautas are a crispy, flavorful twist on traditional flautas. Tender chicken and roasted poblano peppers wrapped in corn tortillas and fried to perfection.
Ingredients
- Chicken breast – 2 cups, shredded
- Poblano peppers – 2, roasted and sliced
- Corn tortillas – 12
- Vegetable oil – 2 cups
- Salt – 1 tsp
Instructions
- Preheat oven to 400°F. Roast poblano peppers for 15 minutes until skins blister.
- Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and slice.
- Mix shredded chicken and sliced poblanos in a bowl. Season with salt.
- Heat vegetable oil in a deep skillet to 350°F.
- Warm corn tortillas in a dry skillet for 10 seconds each to make pliable.
- Fill each tortilla with 2 tbsp of chicken mixture. Roll tightly.
- Fry flautas in batches until golden brown, about 2 minutes per side. Drain on paper towels.
- Serve immediately with your favorite toppings.
Zesty and crunchy, these flautas are perfect with a dollop of sour cream or a side of guacamole. The smoky poblanos add a depth of flavor that pairs wonderfully with the crispy tortilla.
Shredded Beef Flautas
Flavorful shredded beef flautas are a crispy, satisfying meal perfect for any occasion. Follow these steps for a foolproof dish.
Ingredients
- Shredded beef – 2 cups
- Flour tortillas – 8
- Vegetable oil – 1 cup
- Salt – ½ tsp
Instructions
- Heat shredded beef in a pan over medium heat until warm, about 5 minutes.
- Place ¼ cup of shredded beef in the center of each flour tortilla.
- Roll tortillas tightly around the beef, securing the ends with a dab of water if necessary.
- Heat vegetable oil in a deep skillet to 350°F.
- Fry flautas in batches, turning once, until golden brown, about 2 minutes per side.
- Remove flautas with tongs and drain on paper towels. Sprinkle with salt immediately.
Ready to serve, these flautas boast a crispy exterior with tender, juicy beef inside. Pair with guacamole or sour cream for added richness.
Cheesy Bean and Rice Flautas
Just when you thought comfort food couldn’t get any better, these Cheesy Bean and Rice Flautas prove otherwise. Crispy, cheesy, and utterly satisfying, they’re a weeknight hero.
Ingredients
- Flour tortillas – 8
- Refried beans – 1 cup
- Cooked rice – 1 cup
- Shredded cheese – 1 cup
- Vegetable oil – ½ cup
Instructions
- Preheat oven to 375°F.
- Spread 2 tbsp refried beans on each tortilla.
- Top beans with 2 tbsp cooked rice and 2 tbsp shredded cheese.
- Roll tortillas tightly and secure with toothpicks.
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Fry flautas in batches until golden brown, about 2 minutes per side.
- Transfer to a baking sheet and bake for 10 minutes to melt cheese thoroughly.
- Remove toothpicks before serving.
Out of the oven, these flautas boast a golden crunch giving way to a molten, cheesy center. Serve with a dollop of sour cream or a side of fresh salsa for an extra kick.
Chicken Caesar Flautas
Whipping up Chicken Caesar Flautas is a breeze with this straightforward recipe. Perfect for a quick dinner or a snack, these flautas pack a punch of flavor.
Ingredients
- Chicken breast – 1 lb, cooked and shredded
- Caesar dressing – ½ cup
- Shredded Parmesan cheese – ¼ cup
- Flour tortillas – 8, 6-inch
- Vegetable oil – 2 cups, for frying
Instructions
- Preheat vegetable oil in a deep fryer or large skillet to 350°F.
- In a bowl, mix shredded chicken with Caesar dressing and Parmesan cheese until well combined.
- Divide the chicken mixture evenly among the tortillas, placing it along one edge.
- Roll each tortilla tightly around the filling, securing the edge with a dab of water if necessary.
- Carefully place 2-3 flautas at a time into the hot oil, seam side down, to prevent unrolling.
- Fry for 2-3 minutes, turning once, until golden brown and crispy.
- Remove with tongs and drain on paper towels.
Fresh out of the fryer, these flautas are irresistibly crispy with a creamy, savory filling. Serve them with extra Caesar dressing for dipping or slice them into bite-sized pieces for a party appetizer.
Summary
Perfect for any gathering, these 20 flautas recipes offer a world of flavors to explore. Whether you’re craving something classic or adventurous, there’s a recipe here to delight your taste buds. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love by pinning it on Pinterest. Happy cooking!
