I adore flautas. I mean, what is not to like about a fried salty tortilla? In the cafeteria at the University I went to in Mexico they had great ones. (I know good cafeteria food is an oxy moron right?) These flautas were perfectly golden brown and crispy and drizzled with Mexican crema and tangy salsa verde. Delicioso! They probably also contributed to my 15lb+ weight gain that semester. I had some left over turkey and did an experiment to make the beloved flauta skinny. Worked!! I am super excited. Here’s the recipe for my Baked Flautas:

Here’s What You Need:
Corn tortillas
Left over shredded turkey (or chicken)*
Vegetable oil

Baby spinach, cut into strips
Tomato, diced
Avocado, cubed
Fat free plain yogurt

Hot sauce
Queso cotija, crumbled (part-skim Mexican cheese)
Here’s What You Do:
Preheat the oven to 450. Wrap a couple of TBS of left over chicken or turkey tightly into a corn tortilla. Place seamside down in a baking pan. Brush lightly with vegetable oil all over and sprinkle generously with sea salt. Bake for 15 minutes. Turn on broil (no need to wait until it completely heats up). Stick back in the oven and bake for 2 more minutes, turning once. If you like, pile up the spinach, tomatoes, cilantro, queso cotija and avocado. Add the flautas to the top drizzled with hot sauce and yogurt.

*Vegetarian swap!
Fill with left over mashed potatoes or fat free refried beans.

Kid Tip:
The size of these make them great finger food for your kids! You can make a nice dipping sauce for them by mixing yogurt and avocado with a splash of salsa. You could also sneak some spinach into the inside of the flauta before baking.
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  1. Muskaan at A2Z Healthy Vegetarian Cuisine says:

    This one is completely my style with beans of course..and I know for sure my older one would definitely pounce on this one….


  2. Suzi says:

    I can go for this, add some suuteed tofu or beans. Looks delicious.

  3. Deborah says:

    I adore baked flautas, and I’m loving this version!! Can’t wait for turkey leftovers to try them!! Thanks so much for linking up to Taste and Tell Thursdays.


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