Vegan Chipotle Chick’n Flautas with Avocado Crema

Vegan Chipotle Chick’n Flautas with Avocado Crema recipe served on a plate with fresh limes.

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 recipe served on a plate with fresh limes.

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 3 votes
Total Time: 45 minutes
Course: Appetizer, Dinner, Snack
Cuisine: Mexican-Inspired
Keyword: Plant-Based Chick'n Flautas, Vegan Chipotle Flautas
Author: Ashley
Servings: 4


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 black pepper freshly ground

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


  • 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


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


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.


  • 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!


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.

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