Ingredients

The following ingredients have 4 Servings
  • 500g cooked chicken, shredded
  • 2 vine-ripened tomatoes
  • 4 tbsp extra virgin olive oil
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp chipotle chilli powder
  • 1 tsp ground cayenne pepper
  • 3 tbsp chopped coriander leaves
  • sea salt and freshly ground black pepper
  • 12 small tortillas, warmed (use corn tortillas for gluten-free)
  • 1 cup grated cheddar cheese
  • olive oil, for shallow-frying
  • 1 fresh ear of sweetcorn
  • 2 ripe avocados, diced
  • 1½ tbsp lime juice
  • mixed salad leaves, to serve
  • lime wedges and sour cream, to serve

Instruction

  • <p>1.&nbsp;Deseed&nbsp;and dice tomatoes.</p> <p>2. Heat 1&nbsp;tbsp&nbsp;oil in a large frying pan over a medium-high heat. Add onion and garlic. Cook, stirring, for five minutes, until soft, then add spices and fry until fragrant.</p> <p>3. Add diced tomatoes and cook for a further few minutes, until softened. Fold through cooked chicken and transfer mixture to a bowl. Stir through 1&nbsp;tbsp&nbsp;coriander and season with sea salt and pepper to taste.</p> <p>4. Place about 50g of the chicken mixture along the centre of a warmed tortilla. Sprinkle&nbsp;1&nbsp;tbsp&nbsp;cheese in the centre (not too close to the ends or it will ooze out when frying). Roll up tightly to enclose, leaving seam-side down. Repeat with remaining tortillas.</p> <p>5. Fill a frying pan 1½-2cm deep with oil and warm over a medium-high heat. Cook tortillas in batches, seam side down first, for 1-2 minutes each side, until golden and crisp. Don't overcrowd the pan and watch to ensure they don't unravel. Drain on paper towels, then continue to cook in batches.</p> <p>6. <b>For the salsa</b>, cut the corn kernels off the cob and place in a small bowl with the avocado and remaining coriander. Stir in lime juice, remaining oil and season.</p> <p>7. Serve the&nbsp;flautas&nbsp;with salad leaves, sweetcorn and avocado salsa, sour cream and lime wedges.</p> <p><i>Tip: you can use either corn (gluten-free) or flour tortillas in this recipe.</i></p>