Easy 5-ingredient chicken and hummus flautas put a healthy spin on a favorite recipe. These flautas bake up perfectly crisp in the oven and are ready in just about 30 minutes!
As I was cleaning out the fridge this weekend, I found a package of chicken thighs that needed to either get cooked or be frozen. To me, that meant one thing – we’re eating chicken flautas this week!
I’m a huge fan of flautas. You can stuff them with anything from www.healthy-delicious.com/baked-breakfast-taquitos/”>Buffalo chicken to scrambled eggs and they’re always a huge hit. This time, I decided to try something new and use hummus instead of cheese to add creaminess to my filling. I wasn’t sure if it would work, but I’m thrilled with how they came out!
These crispy baked chicken and hummus flautas are easy enough for a weeknight dinner (serve them with a big Greek salad), but they’d also be fun for New Year’s Eve snacking or even for your Superbowl party. They’re so, so good – you might want to double the recipe, because they’ll go fast.
Since I already had weekend dinner plans, I poached and shredded the chicken, then stuck it in the fridge for an easy weeknight meal. I mixed in some finely chopped baby spinach and seasoned it with salt, pepper, and za’atar, a Middle Eastern spice blend that I love. (If you don’t have za’atar, you can also substitute oregano and cumin.) I wanted to keep this recipe simple so I reached for one of the most flavorful varieties of hummus in my fridge – Sabra’s roasted garlic. It added TONS of flavors to my flautas, without a lot of effort. Then, I rolled everything up in flour tortillas and baked them until they were perfectly crisp. They’re delicious on their own, but even better dunked into a little tzatziki.
Hummus in flautas might seem strange at first, since most people think of it mainly as a dip. Once you think about it though, it makes total sense. After all, hummus is made from pureed chickpeas, which are a type of bean. And beans in flautas is completely normal. Since hummus comes in so many flavors, it makes a great shortcut in recipes like this one, plus it’s creamy texture means you won’t even notice that these flautas don’t contain any cheese.
Hungry for more hummus recipes? Try Spicy Chipotle Hummus Pasta // Avocado Egg and Cucumber Hummus Toast // Cobb Salad with Hummus Vinaigrette // Curried Chickpea and Hummus Sandwiches // Hummus Potato Salad
- 1 pound boneless, skinless chicken thighs
- 2 cups baby spinach, chopped
- 1 tablespoon za'atar seasoning (or 1 teaspoon each oregano and cumin)
- 1 container Sabra roasted garlic hummus
- 10 soft flour tortillas (taco size)
- Sabra tzatziki Greek yogurt dip, for serving (optional)
- Heat oven to 450ºF. Lightly oil a baking sheet.
- Place the chicken in a pot; cover with water. Bring to a boil over medium-high heat, then reduce heat to low. Cover and cook 10-12 minutes, or until cooked through.
- Remove the chicken from the liquid and place it into a large mixing bowl. Shred the chicken, then stir in the spinach and za'atar. Stir in the hummus; season with salt and pepper.
- Roll 1 heaping tablespoon of filling into each tortilla. Place seam-side down onto the baking sheet. Lightly brush the top of the flautas with oil, or sprtiz them with cooking spray. Bake 10 minutes, until the flautas are crisp and golden.
- Remove from the oven and let cool slightly. Serve with tzatziki dip.
I created this recipe for my client, Sabra. As a Sabra Tastemaker, I’ll be sharing recipes featuring their products throughout the year. As always, thank you for supporting the brands that keep me inspired in the kitchen!