Chicken flautas

Chef William Eick
Matsu, Oceanside

“This recipe can be easily adapted to make a lot of flautas. They freeze wonderfully and can be easily reheated in the oven or microwave, which is great for kids," says chef William Eick.

Ingredients

4 oz. canned cannellini beans
2 boneless chicken thighs, boiled
Cumin and coriander or other favorite spices
4 (5-inch) flour tortillas
1/4 cup canola or grapeseed oil, for frying
1 tbsp. lime juice
4 oz. sour cream
2 cups chopped romaine
1 cup pico de gallo

Instructions

Strain beans and mash with a fork. Shred chicken and mix together with beans. Season with desired spices.

Divide mixture among tortillas and roll into flautas.

Heat a pan with oil and fry flautas on each side until golden brown, about 1 to 2 minutes.

Meanwhile, mix lime juice into sour cream to make a crema. To serve, top flautas with lime crema, chopped romaine and pico de gallo.

Serves 4 to 6