Chicken Flautas with Pico de Gallo & Guacamole
Prep Time
45 Minutes
Cook Time
35 Minutes
Makes
12
Ingredients
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12 Mission Extra Soft Original Tortillas, heated for 20 sec. in microwave to soften
35g sachet Mission Taco Seasoning
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8 chicken thigh fillets, trimmed & sliced into strips
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2 tbsp olive oil
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1 large onion, finely diced
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2 cloves garlic, finely chopped
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250ml water
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Pico de Gallo:
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3 tomatoes, finely diced
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½ red onion, finely diced
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¼ cup fresh coriander, chopped
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1 to 2 mild green chillis, seeded and finely chopped
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Juice of ½ lime
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½ tbsp olive oil
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½ tsp salt
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Guacamole:
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1 large ripe avocado, peeled with stone removed
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1 tbsp red onion,finely chopped
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Squeeze lime or lemon juice
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½ tsp salt
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1 tbsp chopped coriander leaves
To serve:
Lettuce, shredded
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Instructions
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Step 1
Combine pico de gallo ingredients in a bowl. Cover and chill until required
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Step 2
Mash avocado, onion, lime juice and salt together in a bowl. Fold through coriander. Cover and chill until ready to use.
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Step 3
Heat oil in a non-stick fry pan and sauté onion and garlic for 3 minutes until soft. Add chicken strips and cook for a further 4-5 minute or until cooked through. Add Mission Taco Seasoning, water and cook for a further 5 minutes. Remove from heat.
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Step 4
Place Mission Extra Soft Original Tortillas on a clean surface and using tongs place a line of chicken along the centre of each tortilla. Fold tortilla over the chicken and continue to roll the tortilla into a cigar shape. Secure each roll by spiking a toothpick right through the centre of each flauta then place onto a baking paper lined oven tray. Repeat until all the chicken is used and all 12 tortillas have been filled and rolled.
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Step 5
Bake in a preheated oven of 180°C for 15-20 minutes until the flautas are crisp and nicely golden. Remove from oven and serve 2 per person topped with shredded lettuce, a dollop of guacamole and a spoonful of pico de gallo. Serve immediately.
