Baked Chicken and Spinach Flautas

Instead of Taco Tuesday, spice up your week with Flauta Friday!

Here are some fun facts about the history of flautas:

  • Flauta is Spanish for flute, and flautas got their name because they look like small flutes.
  • Flautas and taquitos are often mistaken for one another. Taquitos are typically made with corn tortillas and are a smaller, appetizer-sized version of a flauta. Flautas are typically made with wheat flour torillas, which are typically lengthier than corn tortillas.

Kids Can Help:

  • Shred the cooked chicken.
  • Season the shredded chicken.
  • Fill tortillas with filling.
  • Roll the tortillas up!
  • Brush the flautas with olive oil.
  • Dip flautas your favorite salsa or guacamole!

Print
Baked Chicken and Spinach Flautas
Serves: 5 flautas
 
Ingredients
  • 1 pound boneless, skinless chicken breasts, cooked, shredded
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder (optional)
  • 1 tablespoon olive oil + 1 teaspoon reserved
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 2 tomatoes, chopped
  • 3 cups baby spinach
  • 2 tablespoons cilantro, chopped
  • 5 large flour tortillas
  • 1-2 cups cheddar cheese, shredded
Instructions
  1. Preheat oven to 400°F and lightly grease a baking sheet.
  2. In a small bowl, toss 1 pound cooked, shredded chicken with 1 teaspoon paprika, 1 teaspoon ground cumin, and ¼ teaspoon chili powder (optional). Set aside.
  3. In a large saucepan over medium-high heat, add 1 tablespoon olive oil.
  4. Add 1 small chopped onion and 1 clove minced garlic. Sauté until tender.
  5. Add 1 minced jalapeño and 2 chopped tomatoes, cook until tender. Can substitute tomatoes and jalapeño with your favorite pico de gallo salsa.
  6. Add 3 cups baby spinach. Cook until slightly wilted.
  7. Stir in 2 tablespoons chopped cilantro.
  8. Fill each tortilla with ½ cup filling. Sprinkle with cheese.
  9. Roll tightly and place on a greased baking sheet.
  10. Brush flautas with 1 teaspoon of reserved olive oil.
  11. Place in oven and bake for 10-12 minutes until lightly golden and crispy.
  12. Serve with favorite salsa and guacamole.

~Recipes and photos by Katie Romey, MS, RD, Foodstirs Chef

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