These air fryer chicken flautas are filled with smoky chipotle chicken, refried beans, and melted cheese, then air-fried until crisp. Serve them with shredded lettuce, queso fresco, pico de gallo, and guacamole.
The chicken cooks in the slow cooker before being tossed with a honey-jalapeño glaze. Most of the prep time is hands-off, and the filling can be made ahead.
Flauta means "flute" in Spanish, a nod to the long, rolled shape. Flautas and taquitos are similar, though the names, tortilla types, and sizes vary by region. I played the flute for nine years as a child, so the name always makes me smile.
We make these flautas for Taco Tuesday a few times a month, alternating with our Walking Taco Casserole. We usually serve them with sweet corn cake or veggie-loaded nachos.
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Ingredients
The chicken filling gets its smoky heat from chipotle peppers and adobo sauce, with a little pineapple for sweetness. For a milder filling, start with one chipotle pepper and add more to taste. Honey and jalapeño make the glaze, while refried beans and mozzarella go inside the tortillas. Finish with pico de gallo, guacamole, lettuce, and queso fresco. The recipe card has the full ingredient amounts.
How to Make Air Fryer Chicken Flautas
- Cook the chicken: Add the chicken breasts, chipotle peppers, adobo sauce, jalapeños, pineapple, garlic, salt, and broth to a slow cooker. Cook on low for 3-4 hours, until the chicken reaches 165°F.
- Glaze: Shred the chicken and spread it on a foil-lined baking sheet. Toss with honey and chopped jalapeño. Broil on low for about 3-5 minutes, watching continuously and removing the chicken as soon as the edges begin to brown; the honey glaze can burn quickly.
- Assemble: Warm corn tortillas between damp paper towels for about 30 seconds. Keep covered. Spread each with a thin layer of beans, about 2 tablespoons chicken, and 1 tablespoon mozzarella. Roll tightly, seam-side down, and brush lightly with oil.
- Air fry: Preheat to 380°F. Arrange flautas in a single layer and cook for 8-10 minutes, until crisp and golden. Work in batches as needed.
- Make the pico de gallo: Pulse tomatoes, garlic, onion, lime juice, cilantro, and salt in a food processor just until chunky.
- Make the guacamole: Mash avocados and stir in 2-3 tablespoons pico de gallo. Season with salt and lime to taste.
- Serve: Top flautas with lettuce, queso fresco, and lime. Serve with pico de gallo and guacamole.
Tips for Crispy Flautas
- Warm the tortillas: Corn tortillas crack when cold. Warm them before rolling and keep them covered.
- Don't overfill: Use a thin layer of beans, chicken, and cheese. Roll tightly and set them seam-side down.
- Give them space: Brush lightly with oil and cook in a single layer so the air can circulate.
Storage & Make-Ahead
Refrigerator: Store cooked flautas in an airtight container for up to 3-4 days. Reheat in the air fryer at 350°F for about 4-5 minutes, until heated through and crisp.
Freezer: For uncooked flautas, freeze the assembled rolls in a single layer, then transfer to a freezer-safe bag for up to 2 months. Air fry from frozen at 380°F, adding a few minutes and checking that the filling is hot throughout. For flautas that were already cooked, freeze them separately and reheat from frozen at 350°F until heated through and crisp. Frozen times vary by air fryer.
Make ahead: Prepare the chicken filling up to 3 days ahead and refrigerate. Assemble shortly before air frying for the best texture.
Frequently Asked Questions
Are flautas and taquitos the same thing?
Both are filled, rolled tortillas cooked until crisp. Flautas are often longer, but the names vary by region.
Can I make these flautas with flour tortillas?
Yes. Flour tortillas are easier to roll and have a slightly different texture. Corn tortillas make a crisp shell.
Can I bake these instead of air frying?
Arrange them on a baking sheet, brush lightly with oil, and bake at 400°F for about 18-20 minutes, turning halfway through, until golden and crisp.
What toppings go best with flautas?
Try shredded lettuce, queso fresco, pico de gallo, guacamole, crema, or a squeeze of lime.
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More Mexican-Inspired Recipes
Looking for more recipes to make in your air fryer? Browse our Air Fryer Recipes collection. For more Mexican-inspired dishes, try these:
Air Fryer Chicken Flautas (Flautas Mexicanas)
Crispy air fryer chicken flautas filled with chipotle-honey chicken, refried beans, and melted cheese. Serve with homemade pico de gallo and guacamole.
Ingredients
Chicken Filling
- 3 boneless, skinless chicken breasts (about 6 ounces each)
- 2 chipotle peppers in adobo, finely chopped, plus 1 tablespoon adobo sauce
- 2 jalapeños, seeded and chopped
- 2 tablespoons crushed pineapple, drained
- 2 garlic cloves, minced
- 1 teaspoon salt
- ¼ cup chicken broth
Glaze
- ½ cup honey
- ½ jalapeño, seeded and finely chopped
Pico de Gallo
- 3 medium tomatoes, quartered
- 3 garlic cloves, minced
- Juice of 2 limes
- ½ medium white onion, roughly chopped
- ½ bunch fresh cilantro
- ½ teaspoon salt, or to taste
Guacamole
- 2 ripe avocados, peeled and pitted
- 2–3 tablespoons prepared pico de gallo
For Serving
- 10–12 corn tortillas
- 1 (16-ounce) can refried beans
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil, for brushing (or cooking spray)
- Crumbled queso fresco, for topping
- 2 limes, cut into wedges
- Shredded iceberg lettuce, for serving
Instructions
- Place the chicken breasts, chipotle peppers, adobo sauce, jalapeños, crushed pineapple, garlic, salt, and chicken broth in a slow cooker. Cover and cook on low for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred with two forks. Spread it evenly on a foil-lined baking sheet and toss with the honey and chopped jalapeño. Broil on low for 3–5 minutes, watching closely, until the glaze thickens and the chicken is lightly browned.
- Wrap the corn tortillas in damp paper towels and microwave for about 30 seconds, until soft and pliable. Keep them covered while assembling. Spread a thin layer of refried beans down the center of each tortilla, then add about 2 tablespoons of shredded chicken and 1 tablespoon of mozzarella. Roll tightly and place seam-side down. Lightly brush or spray with olive oil.
- Preheat the air fryer to 380°F. Arrange the flautas seam-side down in a single layer, leaving space between them. Air fry for 8–10 minutes, until golden brown and crispy. Cook in batches as needed.
- While the flautas cook, combine the tomatoes, garlic, onion, lime juice, cilantro, and salt in a food processor. Pulse 6–8 times, just until roughly chopped. Avoid overprocessing so the pico de gallo stays chunky.
- Mash the avocados in a bowl. Stir in 2–3 tablespoons of pico de gallo. Add a pinch of salt and a squeeze of lime juice to taste.
- Top the hot flautas with shredded lettuce, crumbled queso fresco, and a squeeze of lime. Serve with the pico de gallo and guacamole on the side.
Notes
- Chipotle Peppers: Use 1 pepper for mild heat or 3 for a spicier filling. The honey glaze helps balance the heat.
- Corn Tortillas: Warm before rolling to prevent cracking. Keep covered while assembling, and avoid overfilling.
- Make Ahead & Freezing: Prepare the chicken filling up to 3 days ahead. Freeze assembled, uncooked flautas for up to 2 months. Air fry from frozen at 380°F, adding a few minutes until heated through.
- Storage & Reheating: Refrigerate cooked flautas for 3–4 days. Reheat at 350°F for 4–5 minutes until hot and crispy. Previously cooked frozen flautas can also be reheated at 350°F, allowing additional time.
Nutrition Information:
Yield: 4 Serving Size: 3 flautas per servingAmount Per Serving: Calories: 843Total Fat: 30gSaturated Fat: 10gUnsaturated Fat: 21gCholesterol: 113mgSodium: 1367mgCarbohydrates: 693gFiber: 15gSugar: 42gProtein: 51g
This data was provided and calculated by Nutritionix.
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