Quick Keto Flautas
This recipe is designed to teach everyone how to make quick keto flautas.
Servings 6 flautas
Ingredients
- 3 oz cream cheese, softened
- 60 grams (1/4 cup) salsa
- 2 TBS dry taco seasonings
- 12 oz (2 cups) cooked shredded chicken
- 4 oz (1 cup) shredded cheese, I used Colby cheese
- 6 large soft keto tortillas (10 to 12 inches) I used Mission Carb Balance tortillas
- guacamole or dip of choice
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with foils. Lightly grease the foil with olive oil or cooking spray. Beat the cream cheese on medium-high for 1 minute or until smooth. Stir in the salsa, and dry taco seasonings until fully combined
- Gradually stir in the chicken and cheese until fully combined. Divide the mixture evenly between the 6 keto tortillas (about 1/3 cup in each) Keep the mixture in the center of the tortillas with about a 1 inch border around the edges. Roll the tortilla over the filling and place seam side down on the prepared baking sheet.
- Brush the flautas with a little olive oil. Bake at 425 degrees for 15 to 20 minutes or until crisp and the edges are golden. Once crisp remove the flautas from the oven. Cool on the pan 3 to 5 minutes to avoid burning fingers. Serve warm with guacamole or the dip of choice