Low Sodium Flautas de Pollo

Delight in the bold flavors of these Low Sodium Flautas de Pollo, a lighter twist on a classic Mexican favorite. Tender shredded chicken, infused with the warm spices of cumin, oregano, and black pepper, is wrapped in softly warmed corn tortillas and baked to golden, crispy perfection with just a light brush of olive oil—no deep frying required! This low-sodium recipe is perfect for those looking to enjoy a healthier version of traditional flautas without compromising on flavor. Served with creamy homemade guacamole, fresh cilantro, and a dollop of crema Mexicana or sour cream, these flautas are a satisfying and guilt-free option for family dinners or party platters. With just 20 minutes of prep time and under an hour to make, this easy and wholesome dish will quickly become a go-to favorite for any occasion!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 whole garlic cloves
• 1 small onion
• 1 teaspoon ground cumin
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 cups unsalted chicken broth
• 12 corn tortillas
• 0.25 cup olive oil
• 1 whole avocado
• 2 tablespoons fresh lime juice
• 0.5 cup fresh cilantro
• 0.5 cup crema Mexicana or sour cream

Directions

Step 1

Place the chicken breasts, whole garlic cloves, and roughly chopped onion into a medium saucepan.

Step 2

Add the unsalted chicken broth to the saucepan and bring it to a gentle simmer over medium heat.

Step 3

Season the mixture with ground cumin, black pepper, and dried oregano.

Step 4

Simmer the chicken for about 20-25 minutes until fully cooked and tender.

Step 5

Remove the chicken from the broth and let it cool slightly, then shred it using two forks.

Step 6

Set the shredded chicken aside and discard the cooking liquid or save for another use.

Step 7

Preheat the oven to 400°F (200°C).

Step 8

Warm the corn tortillas in a dry skillet over medium heat for about 10 seconds on each side to make them pliable.

Step 9

Place a small amount of shredded chicken onto each tortilla and tightly roll them up.

Step 10

Secure each flauta with a toothpick if necessary to keep them from unrolling.

Step 11

Brush each rolled flauta lightly with olive oil on all sides.

Step 12

Arrange the flautas on a baking sheet lined with parchment paper.

Step 13

Bake in the preheated oven for about 15-20 minutes, turning halfway, until they are golden brown and crispy.

Step 14

While the flautas are baking, mash the avocado in a bowl and mix it with fresh lime juice and chopped cilantro to make a simple guacamole.

Step 15

Serve the baked flautas hot with the guacamole and crema Mexicana or sour cream on the side.

Nutrition Facts

Serving size	(1912.2g)

Amount per serving	% Daily Value*
Calories	2976.7

Total Fat 133.3g	0%
Saturated Fat 33.8g	0%
Polyunsaturated Fat 8.0g
Cholesterol 355.8mg	0%
Sodium 522.6mg	0%
Total Carbohydrate 296.7g	0%
Dietary Fiber 51.3g	0%
Total Sugars 15.9g
Protein 154.5g	0%

Vitamin D 3.5IU	0%
Calcium 553.3mg	0%
Iron 14.7mg	0%
Potassium 3040.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 20.6%

Carbs: 39.5%