Crispy chicken flautas are a quick way to turn cooked shredded chicken into a crunchy dinner or snack. Air fry them at 375°F (190°C) for about 8–10 minutes per batch, preheating the empty basket for 3 minutes first. Flip each flauta halfway through; there’s no need to shake them. Small flour tortillas roll into slim tubes that fit neatly in the basket, while a light coating of oil helps them brown.
Ingredients
- 1½ cups cooked, shredded chicken, such as rotisserie chicken
- ½ cup shredded Monterey Jack or Mexican-blend cheese
- 2 tablespoons softened cream cheese
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 8 small (6-inch) flour tortillas
- 1 teaspoon neutral oil, for brushing
- Salsa, for serving, if desired
How To Make It
- Preheat the empty air-fryer basket to 375°F (190°C) for 3 minutes. No pan or liner is needed: the flautas cook directly on the basket grid.
- Mix the chicken, shredded cheese, cream cheese, chili powder, and cumin until the filling is evenly combined. Break up any large pieces of chicken so the tortillas roll easily.
- If the tortillas feel stiff, warm them briefly in the microwave until pliable. Divide the filling among them, placing roughly 4 tablespoons near one edge of each tortilla. Roll each one snugly into a narrow tube, leaving the ends open.
- Brush the outside of each flauta lightly with oil. Set them seam-side down in a single layer in the basket, leaving space between them for airflow. Cook in batches rather than stacking them.
- Air fry for 8–10 minutes per batch, carefully flipping halfway through, until the tortillas are golden and crisp. Check that the chicken filling reaches 165°F (74°C) in the center with a food thermometer, particularly when using refrigerated leftover chicken; cook a little longer if needed. Serve with salsa on the side.
Tips
Keep the filling fairly dry and avoid overstuffing: a damp or overfilled tortilla is harder to roll and crisp. If a seam starts to open, place that flauta seam-side down against the basket when you begin cooking. Air fryers vary, so check early near the end of the first batch and adjust the remaining batches as needed. Let the finished flautas stand for a minute before biting in—the filling will be hot.
Serve them straight from the basket for the best crunch.
