Chipotle Chicken Flautas with Avocado Crema

Chipotle Chicken Flautas with Avocado Crema

Spicy, smokey grilled chipotle chicken rolled in 6" Yellow Corn Tortilla (FFU)(OLE #2704) then lightly fried, and topped with a cool Avocado Crema. Blend a ripe avocado with a squeeze of lime, a pinch of salt and Ole Crema Mexican (OLE #5272) for an amazing blend of southwest flavors.


  • Chipotle Chicken:
  • 6 - 6” Ole’ Yellow Corn Tortillas
  • 1 lb. chicken breasts, cut into small strips
  • Vegetable oil
  • 1 large Bell pepper, diced
  • 1 small onion, diced
  • 2 cups lettuce, shredded
  • Avocado Crema:
  • 1 cup avocado, diced
  • 1 lime, fresh
  • ½ tsp. of salt
  • ½ Ole’ crema Mexicana


  • Generously rub each chicken breast with chipotle seasoning and set aside.
  • To make the Avocado Crema, scoop the pulp out of the avocado and add to food processor. Squeeze lime and add juice along with salt to processor along with the salt and Ole’ Crema Mexicana. Pulse until smooth. Over medium heat place skillet and cover with oil on one half side is lightly covered.
  • Place peppers and onions in skillet, gently sautéing for a few minutes until almost translucent. Add a little vegetable oil if needed.
  • Place chicken strips in with vegetables and sauté until cooked. Checking until internal temp in 165 degrees and there is no pink
  • .
  • Remove pork shoulder, checking to make sure the internal temp is 160 degrees, and then allow to “rest” for at least 15 minutes.
  • Preheat a large nonstick skillet to medium heat; place tortillas in skillet and brown on each side for 2-3 minutes. Place chicken mixture on each tortilla and wrap them up. You may have to use a toothpick to keep from falling apart. Allowing ingredients to reheat.
  • Plate and drizzle with Avocado Creama.