Spa Crispy Chicken Flautas

Flautas are usually fried and full of fat. Our version is grilled and low fat. We serve them with pico de gallo and non-fat sour cream.

Serves 6

• 4 chicken breasts, bone in
• salt & pepper
• 2 TB. chicken stock plus extra for tortillas
• 1 onion, chopped
• ½ poblano pepper, chopped
• ½ green bell pepper, chopped
• 1 cup canned tomato, drained and chopped
• 12 corn tortillas
• cooking spray

Season chicken with salt and pepper and roast in a 375° oven for abouthalf anhour.

When it’s cooked through, remove bones and skin and shred the chicken.

Heat the chicken stock in a sauté pan over medium heat. Add onion and peppers and sauté until onion is translucent.

Add tomatoes and shredded chicken and simmer for 10 minutes.

Remove from heat, cool and drain any excess liquid.

Soften tortillas with a bit of chicken stock and place chicken mixture in the center. Roll up tightly and seal with two toothpicks. Spray lightly with cooking spray.

Place seam side down on medium flame on grill and turn while cooking until crispy – about 5-7 minutes. You can also bake them in a preheated 375° oven about 20 minutes until crisp.

Remove from grill, cut in half and remove toothpicks.