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I was intrigued by this recipe because they are low in fat and I had never considered making flautas on the grill. I have an issue with using 4 bone-in chicken breasts for 12 fautas. I used half the white meat from a rotisserie chicken, 1-10oz can of Rotel tomatoes well drained and got 9 well filled fautas. For best results in rolling the tortillas they were microwaved for 10 seconds then dipped into a small amount of warmed olive oil. I used both white and yellow corn tortillas. The yellow corn seemed to crisp up better. For the white tortillas they were sprayed with non-stick cooking spary and that seemed to help them crisp. The flavor the filling is wonderful and definitely something I would do again.