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Vegan Chipotle Chick’n Flautas with Avocado Crema

Vegan Chipotle Chick’n Flautas with Avocado Crema

Y’all, these Vegan Chipotle Chick’n Flautas with Avocado Crema are my absolute favorite 👅💦

Think extra cheesy with just a hint of spice. And the avocado cream + all the delicious toppings?! Chef’s Kiss.

They’re also perfect for freezing, so make a double (or heck, triple!) batch for an easy weeknight dinner, late night munchies, or a quick appetizer!

Vegan Chipotle Chick’n Flautas with Avocado Crema

Vegan Chipotle Chick’n Flautas with Avocado Crema

Flour tortillas are filled with seasoned vegan chicken and cheese, then rolled and fried to a perfect, golden crisp. They are served in a pool of refreshing and bright tomatillo sauce, then slahered in vegan crema, and topped with garnishes.
5 from 2 votes
Total Time: 45 mins
Course: Appetizer, Dinner, Snack
Cuisine: Mexican-Inspired
Keyword: Avocado, Crispy, Flautas, Recipe, Vegan
Author: Ashley
Servings: 4

Ingredients

Tomatillo Verde Sauce

  • 1 LB tomatillos quartered
  • 1 large white onion quartered
  • 1 Anaheim pepper cut in half
  • 1 jalapeno pepper seeds removed and cut in half
  • 5 cloves garlic peeled
  • 2 TBS avocado oil
  • 2 tsp salt
  • 1 tsp fresh ground black pepper

Sour Cream Crema

  • ½ cup vegan sour cream
  • 1 tsp garlic powder
  • 2 tsp fresh lemon juice
  • Salt to taste

Avocado Crema

  • 1 avocado
  • ½ cup vegan sour cream
  • ½ cup fresh cilantro
  • 1-2 cloves fresh garic
  • 2-4 TBS non-dairy milk
  • Juice of 1 lemon
  • Salt to taste

Flautas

  • 1 10.5 oz bag vegan chick'n strips
  • 1 TBS avocado oil
  • 1 tsp ground cumin
  • 1 tsp mexican oregano
  • 1 tsp kosher salt
  • 1 tsp chipotle chile powder
  • ½ tsp smoked paprika
  • 12 flour tortillas
  • ¾ cup vegan cheddar shreds
  • ½ cup vegan mozzarella shreds
  • Vegetable oil for frying
  • Toothpicks for securing flautas

Garnish

  • cilantro chopped
  • red onion diced
  • romaine lettuce thinly sliced
  • tomatoes chopped

Instructions

Tomatillo Verde Sauce

  • Preheat oven to a medium or high broil
  • Place tomatillos, garlic, pasilla pepper, onion, and jalapeno in a large bowl. Toss with 2 teaspoons avocado oil, ensuring all the tomatillos and vegetables are lightly coated with oil. Place in a single layer on a parchment paper lined baking sheet. Sprinkle with salt and pepper. Broil in the middle rack of the oven until the vegetables are soft and slightly charred, about 17-20 minutes. Remove and set aside to cool, about 15-20 minutes.
  • Once cool, add all the ingredients to a high speed blender and blend until smooth. Trasfer sauce to a medium saucepan and simmer on low heat, stirring often, about 10 minutes. Taste and adjust seasonings. Cover and keep warm.

Sour Cream Crema

  • In a smal mixing bowl, whisk ingredients until well combined. If it seems too thick, add a bit of non-dairy milk until you reach desired consistency. Asjust seasonings. Set aside.

Avocado Crema

  • Add avocado, sour cream, cilantro, garlic, 2 tablespoons non-dairy milk, and lemon juice to a food processor or blender. Blend until smooth, Taste and adjust seasonings, adding a pinch of salt and more non-dairy milk one tablespoon at a time until you reached your deisred taste and consistency. Set aside.

Flautas

  • In a pan on medium heat, add avocado oil and vegan chick'n strips. Season the strips with cumin, oregano, salt, chipotle powder, and smoked paprika.
  • Using the back of a wooden spoon, break up the strips once they are warmed through, and continue to cook them according to package directions.
  • Transfer seasoned chick'n to a large bowl with cheddar and mozzarella shreds, mixing to thoroughy combine the chick'n with the cheese.
  • Meanwhile, heat about a ½" inch vegetable oil in a large heavy skillet over medium-high heat.
  • Working with one tortilla at a time, add about 3 tablespoons of the chick'n and cheese mixture in a line down the center of the tortilla.
  • Roll tightly and secure crosswise with toothpicks.
  • Once you've rolled all your tortillas, transfer them to the hot oil gently with tongs and fry them seam side down, about 5-6 minutes, flipping halfway through. Transfer flautas to a paper towel lined plate, remove toothpicks, and repeat until all the flautas are fried.
  • To serve, add about ½ cup of tomatillo sauce to a shallow bowl. Gently place flautas on top of the sauce and drizzle with each of the cremas. Top with cilantro, red onion, lettuce, and tomatoes and serve immediately.
  • ENJOY!

Notes

If you don't have a high speed blender, you may have to use a fine mesh strainer to filter out any seeds or remnants left from the peppers.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Ashley’s Instagram and website for more tasty recipes!

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