Rolled tacos; these are the best. I learned how to make them and my husband loved them.

Starla Barnes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.

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  • Heat oil in a large, heavy saucepan or deep-fryer.

  • Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.

  • Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

345 calories; 18.9 g total fat; 35 mg cholesterol; 367 mg sodium. 31.4 g carbohydrates; 12 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2015
These were really good!! We decided to bake instead of fry. I put the chicken mixture in the tortilla and added about a TBSP of grated cheddar cheese then rolled them up and placed in a 9 X 13 dish. I baked them uncovered at 375 degrees for about 15 minutes until the tortillas were crisp. They turned out great!! Thanks for sharing! Read More
(57)

Most helpful critical review

Rating: 3 stars
03/19/2019
Finally decided we weren't going to keep this & try with our changes because we can try without a recipe. 1st we wouldn't use the roux because it dried everything out really bad. We also would put anything we put on top except cheese inside with other ingredients we'd keep. We felt the olives paprika didn't do a thing to give any flavor so we figured we'd use green salsa & more chilies. We'd have to fold like a burrito since we think deep frying would do better in all around crispy texture. Read More
(1)
43 Ratings
  • 5 star values: 29
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/01/2015
These were really good!! We decided to bake instead of fry. I put the chicken mixture in the tortilla and added about a TBSP of grated cheddar cheese then rolled them up and placed in a 9 X 13 dish. I baked them uncovered at 375 degrees for about 15 minutes until the tortillas were crisp. They turned out great!! Thanks for sharing! Read More
(57)
Rating: 5 stars
09/01/2015
These were really good!! We decided to bake instead of fry. I put the chicken mixture in the tortilla and added about a TBSP of grated cheddar cheese then rolled them up and placed in a 9 X 13 dish. I baked them uncovered at 375 degrees for about 15 minutes until the tortillas were crisp. They turned out great!! Thanks for sharing! Read More
(57)
Rating: 5 stars
05/03/2015
My family liked these flautas. The lemon flavor gave the flautas a tang that lemon lovers would like. I sautéed the onions in the butter and then added the flour. I used a whisk to smooth out the roux. I love to use roasted chicken so the chicken is not too dry. I used two chicken breasts sprinkled some poultry seasoning on the chicken breasts with pats of butter. Then I placed the chicken in a oven proof pan with a lid and baked the chicken for 25-30 minutes. Thanks for sharing your recipe Staria. Read More
(8)
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Rating: 5 stars
05/12/2015
Yummmmmm! With a family of 7 I'm always on the look out for new Taco Tuesday ideas (you know I don't want to keep repeating the same meal every week!). Everyone LOVED these flautas! Read More
(7)
Rating: 5 stars
05/19/2016
Very good recipe! I made some changes based on personal preference: used corn tortillas instead of flour omitted black olives added a little cumin and some cheddar cheese. Also baked as other reviews suggested to make healthier. Garnished with onion tomato and cilantro and used guacamole and plain Greek yogurt (instead of sour cream) for dipping. Read More
(5)
Rating: 4 stars
07/20/2016
I made this because I could not believe the ingredients and all the rave reviews. I have to say we liked it a lot. The kids asked me to make these again. I followed the recipe as is except used shredded chicken from a rotisserie chicken instead of the canned chicken. I'll be making it again. Read More
(4)
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Rating: 5 stars
10/07/2016
I loved this recipe. For the filling I used serrano chile salt pepper onion and the rue. I used left over chicken bought from grocery store. As I stuffed the flour tortilla added spice of mozzarella cheese. Read More
(4)
Rating: 4 stars
10/14/2015
My husband really liked these. I thought they were okay. I added a cup of grated up summer squash to make it a little more healthy. I also baked them in the oven for about 45 minutes until they were crispy. They were kind of dry this way so they needed salsa or guacamole. Read More
(3)
Rating: 5 stars
06/12/2018
I didn't have Paprika so I added 3 generous shots of our favorite hot sauce and one tablespoon of green chiles - they were a hit! Read More
(3)
Rating: 4 stars
10/16/2016
Add a little Mexican cheese inside the roll too! Read More
(3)
Rating: 3 stars
03/19/2019
Finally decided we weren't going to keep this & try with our changes because we can try without a recipe. 1st we wouldn't use the roux because it dried everything out really bad. We also would put anything we put on top except cheese inside with other ingredients we'd keep. We felt the olives paprika didn't do a thing to give any flavor so we figured we'd use green salsa & more chilies. We'd have to fold like a burrito since we think deep frying would do better in all around crispy texture. Read More
(1)