These AIP Chicken Flautas are perfect when you are craving Mexican food but are on the elimination phase of your AIP diet. I absolutely LOVE Mexican food! However, Mexican food and AIP are like oil and water. They don’t mix! The reason it’s so hard to recreate Mexican dishes for AIP is because a lot of the foods that are traditionally used are avoided in the elimination phase of AIP. Tomatoes, peppers, and a lot of spices are in the nightshade family and they could potentially create an inflammatory response in some people’s bodies.
Cue the AIP Chicken Flautas! I was so happy when these turned out just the way I envisioned. They are crispy on the edges and you can load them up with guacamole and they will hold their shape.
AIP Chicken Flautas
AIP Chicken Flautas are perfect when you are craving Mexican food while on the AIP diet!
- 1 ½ cups cassava flour
- ½ teaspoon salt
- 4 tablespoons olive oil
- 1 cup of filtered water
- 1 lb. chicken breast
- ½ yellow onion diced small
- 2 garlic cloves minced
- 3 tablespoons of filtered water
- 2 tablespoons of avocado oil
AIP Taco Seasoning
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon dried oregano
- Optional: a pinch of cinnamon
Combine all ingredients in a bowl and mix until a dough forms. Divide the dough in to 12 equal portions. If you choose to weigh the dough, they come to 1 ½ oz. portions. Roll the portions in to balls.
Heat a pan over medium heat. Using a tortilla press lined with parchment paper, press the dough in to tortillas. If you don’t have a tortilla press you can roll out the dough with a rolling pin and parchment paper or plastic wrap. Press or roll them as thin as possible without tearing the tortillas.
Place the tortilla on to the heated pan and cook about 30 seconds to one minute per side. Flip and cook on the other side. Remove from the pan and place on to a cooling rack.
Make sure the tortillas are not browning. If they brown, they become crispy and we want pliable tortillas.
Repeat until all the tortillas are cooked.
Over a medium-high heat add the oil to the pan. Next, add in the chicken breast and cook until no longer pink. Remove the chicken from the pan and shred in to small pieces. Add the chopped onion to the pan and cook about five minutes or until soft. Add in the garlic to the pan and stir until fragrant, then add the chicken back to the pan with the taco seasoning. Add the water to combine the chicken and onion with the seasoning. Once everything is evenly seasoned, remove from the heat.
Preheat the oven to 500 degrees.
Begin filling the tortillas with the chicken mixture and tightly roll them. Make sure you don’t over fill the tortillas. Place the filled tortillas on to a cookie sheet. Repeat until all tortillas are filled and rolled.
Place the cookie sheet in to the preheated oven for 5-8 minutes or until the edges are golden brown and the flautas are crispy on top.
Serve with avocado and cilantro on top with a side of my Cilantro Lime Rice.