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Roasted Chicken and Cheese Flautas

Roasted Chicken and Cheese Flautas

with Crema and Spinach Salad

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These flautas are a double whammy! We can’t decide what we like more, the tangy crema or the incredible creamy Mexican-spiced chicken! Luckily, both flavours are present in these baked tortillas. Enjoy!

Tags:Family Friendly
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 tbsp

Mexican Seasoning

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Tomato Sauce

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

113 g

Baby Tomatoes

1 unit

Lime

160 g

Sweet Bell Pepper

113 g

Baby Spinach

Not included in your delivery

¼ tsp

Sugar*

1 tbsp

Oil*

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate57 g
Sugar9 g
Dietary Fiber5 g
Protein55 g
Cholesterol135 mg
Sodium1410 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Zester
Large Bowl
Whisk
Small Bowl
Measuring Spoons
Medium Bowl
Baking Sheet
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Halve the tomatoes. Core, then cut the pepper into 1/4-inch strips. Zest, then juice the lime. Pat chicken dry with paper towels. Season the chicken all over with the Mexican Seasoning. Season with salt and pepper.

2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a baking sheet. Sprinkle the sliced peppers around the chicken. Bake the chicken and peppers in the middle of the oven, until chicken is cooked through, 10-12 min.**

3

While chicken and peppers cook, stir together sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside. Whisk together 1 tbsp lime juice, 2 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. Set aside.

4

When chicken is done, transfer to a cutting board. Thinly cut the chicken into bite-sized pieces. Add the chicken, peppers, half the cheese, tomato sauce and 2 tbsp water (dbl for 4 ppl) to a medium bowl. Stir to combine. Season with pepper.

5

Turn oven to broil. Arrange tortillas on a clean surface. Divide chicken mixture down the middle of each tortilla. Roll tortillas tightly over filling, then arrange them on a foil-lined baking sheet, seam-side down. Sprinkle remaining cheese over top. Broil in the middle of the oven, until golden-brown, 3-4 min. (TIP: Keep an eye on the flautas so they don't burn!)

6

Add spinach and tomatoes to the large bowl with the dressing. Toss to combine. Divide chicken flautas and spinach salad between plates. Dollop the crema over top.