Mexican flautas

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Crispy fried tortillas with chicken and a dressing of sour cream, chili sauce and homemade avocado sauce


2 thick chicken breasts
8 large tortilla wraps
sunflower oil
125 gr cherry tomatoes or regular tomatoes in pieces
150 g iceberg lettuce
2 green chillies from a jar, finely chopped
2 tbsp sweet chili sauce
A few sprigs of fresh coriander, roughly chopped
125 gr sour cream
Avocado sauce:
1 avocado
½ lemon
A few sprigs of fresh coriander
2 green chillies from a jar
1 clove of garlic
Pepper and salt
possibly water


Bring a pan of water to the boil and add the chicken breasts and let it cook for about 20 minutes. Meanwhile, make the avocado sauce; peel the avocado and cut into pieces. Remove the seeds from the green chilies and place all the sauce ingredients in a food processor and puree until smooth. Add a little water if needed to make the sauce thinner.
mexican flautas 01
mexican flautas 01

mexican flautas 01

mexican flautas 01
Heat a layer of about 1 to 2 cm sunflower oil in a large pan (test beforehand whether the tortilla rolls fit in this). Drain the chicken breasts and remove pieces of chicken with a fork. Divide the chicken over the tortillas and roll them up very tightly. Secure with a toothpick.
mexican flautas 01
mexican flautas 01

mexican flautas 01

mexican flautas 01
Fry the wraps in the sunflower oil for about 5 to 10 minutes. Turn them regularly and when they are nicely browned, drain them on kitchen paper. Place the lettuce on a plate or plate and place the fried wraps on it. Divide the avocado sauce, chili sauce, sour cream, pieces of green pepper, coriander and tomatoes over it and serve immediately.

Source: Leukerecepten by leukerecepten-nl.
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