These Cheesy Chicken Cilantro Pesto Flautas are SO darn easy and delicious. These baked flautas reheat nicely making them great to reheat the next day.

This time of year is my favorite. On my days off from work you’ll most likely find me/us grilling, sippin’ on lime beers and more times than not the music is on and so are the flip flops. And if we aren’t grilling… we’re having Mexican.

Chicken Cilantro Pesto Flautas l

TRUTH: I always have cilantro, limes and pepper jack cheese in the house just in case I’m jones-ing for a little Mexican grub. I’m not ashamed to tell you that I’m a little addicted to these flautas and that I may have put down 3 or 6 of these in ONE sitting. I just love Mexican food and I never know when to stop. I’m sure it’s because Mexican food is usually so simple, fresh and uh-duh deeelicious… yup, I’m positive that’s why.

After making a batch of cilantro pesto, the wheels where turning on what I should actually do with it. One Friday went out to our favorite Mexican restaurant and my eyes spied flautas on the menu. Even though I never stray from the fish tacos, I knew exactly what I was going to make. Flautas. Traditionally flautas are fried (which I’m pretty sure why they are so incredibly delicious) but I have this deep rooted fear of deep frying and thought I would play it safe and bake them. You know, to make them healthy. Never mind the copious amounts of cheese… that’s just for calcium right?

So here is yet another Mexican inspired recipe… I hope you don’t mind because obviously we’re still celebrating Cinco de Mayo in our house.


What I love about these baked flautas is that they double as an easy dinner or can be whipped up in a pinch for an app at any shin-dig. There are many different options for filling these flautas; beef, Monterey Jack cheese… or make them vegetarian by stuffing them with black bean and corn salsa or keep it simple and just load them with a collaboration of different cheeses.

oil and season chicken

Make The Chicken:

Feel free to prepare the chicken however you like. But a little olive oil, cumin and your favorite all purpose seasoning is pretty much all you need.

tossed again

Toss them around until coated and they’re good to go.

chicken cooking

Here’s where you could grill them… or do a quick sear and then pop them in a preheated oven for 12-15 minutes.


Once cooked, let the chicken cool before chopping them up into small chunks.


Build The Flautas:

Remember this cilantro pesto… yeah the one I promised you I could eat it plain with a spoon. It’s so unbelievably yummy.

grated pepper jack

Shred up some cheese; Monterey Jack, pepper jack, Colby jack… whatever you have.

pesto, chicken, cheese, roll

Spoon a little of the pesto into the center of a small 8 inch flour tortilla and spread it out. Sprinkle it with some of the chicken, top with a little (or a lot… let’s be real) and roll into a cigar like shape.


Place the pre-flautas, seam-side down on a rimmed sheet pan and bake for 10-12 minutes until crispy and golden brown.

Chicken Cilantro Pesto Flautas l

Really it’s just that easy. The flour tortilla gets extremely crunch while the cheese melts all over the chicken and then the pesto brightens it all up and adds a ton of flavor and of course there’s the cheese. They are still crispy and delicious the next day making the perfect leftovers for lunch boxes.

Chicken Cilantro Pesto Flautas l

Make sure you get an array of goodies to dip these in {I only had guac} and start shoveling.

Chicken Cilantro Pesto Flautas l

Enjoy! And if you give this Chicken Cilantro Pesto Flautas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chicken Cilantro Pesto Flautas l

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Yield: 10 servings

Cheesy Chicken and Cilantro Pesto Baked Flautas

Chicken. Cheese. Cilantro Pesto. All wrapped up in a crispy baked flour tortilla. Yields 20 Flautas or 10 servings.


  • 2 boneless skinless chicken breasts
  • 1 teaspoon olive oil
  • all-purpose seasoning salt
  • 1 teaspoon ground cumin
  • 20 8-inch flour tortillas
  • 1 recipe cilantro pesto
  • 2 cups grated pepper jack , or Monterey jack cheese



  • Toss the two chicken breasts with olive oil, seasoning salt and cumin.
  • Grill or pan sear and bake until fully cooked. Remove and let cool before chopping the chicken up into small pieces.


  • Spread a teaspoon {more or less} on one side of a flour tortilla. Top with a little chopped chicken, shredded cheese and then roll into a cigar like shape.
  • Place the rolled tortilla, seam side down on a large rimmed baking pan. Bake at 350 degrees for 10-12 minutes or until crispy and brown. Repeat with any remaining tortillas.
Serving: 2flautas, Calories: 215kcal, Carbohydrates: 3g, Protein: 13g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 452mg, Potassium: 163mg, Fiber: 2g, Sugar: 1g, Vitamin A: 316IU, Vitamin C: 3mg, Calcium: 218mg, Iron: 1mg