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Cheesy Chicken and Cilantro Pesto Baked Flautas

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Chicken. Cheese. Cilantro Pesto. All wrapped up in a crispy baked flour tortilla. Yields 20 Flautas or 10 servings.
Course Mains & Entrees
Cuisine Tex Mex
Keyword chicken, dinner easy, flautas
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 10 servings
Calories 215
Author Laurie McNamara


  • 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