Puffy A1 Chicken Flautas #A1

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“A.1. Original Sauce Recipe Contest Entry: A baked version of the Mexican food treat with an avocado-cream dipping sauce”
5hrs 30mins
8 flautas

Ingredients Nutrition


  1. Marinate chicken thighs in 1/3 cup A.1. sauce (2-3 hours) refrigerated, turning periodically.
  2. Bake marinated thighs and marinade in a shallow pan (375 degrees) for roughly 50 minutes uncovered.
  3. When cooled, chop thigh meat, add 1/3 cup A.1.sauce and combine, then refrigerate.
  4. Roll both puff pastry sheets until square and about 1/8 inch thick; pierce sheets all over surface (dock) and cut each sheet into 4 squares.
  5. Trim edges of individual squares to approximate a circle.
  6. On top 1/3 of circle, place about 4 TBSP chicken/A.1.sauce mixture in a narrow line and roll from top as tightly as possible, securing the flap shut with a long toothpick.
  7. Place toothpick side down on un-greased baking sheet and continue until you have 8 flauta rolls.
  8. Bake in preheated oven (400 degrees) for 22-24 minutes until browned.
  9. In the meantime, mash avocados and combine thoroughly with the mayonnaise, putting into a dipping bowl.
  10. Remove toothpicks before serving flautas.

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