So there are some lessons to be had with this recipe.

  1. Do NOT overfill the tender and very delicate corn tortillas!
  2. These can be chicken or soy curl-based.
  3. Make sure you have Ranch around to dip them in.
  4. You will get really full from these, so it doesn’t take a lot per person.

I have been on this crazy kick of pickles and anything vinegar-based, and NO, I’m not preggo! I’m just craving things with that briny, salty goodness. In addition, my therapist and dietitian have been really pushing me to take a less restrictive path with my eating, as food restrictions unless they are true allergen’s don’t really go with recovery for eating disorders!

This recipe embodies all my recent changes. It’s easy to make, tastes amazing, doesn’t kill my acid reflux too much, and is flexible if I want to eat meat or not. Que the munching.

Buffalo Chicken Flautas


-1 or 2 chicken breasts OR 1 bag of soy curls

-1 bag of shredded Sharp Cheddar Cheese OR 1 pkg Daiya cheddar shreds

-1/2 block of cream cheese OR 1 container of Kite Hill Plain Cream Cheese

-Frank’s Red Hot OR Vegan Buffalo Wing Sauce

-Garlic Garlic Garlic!! (optional)

-1 pkg Mission brand corn tortillas (30 count)


  1. Preheat oven to 400 degree.
  2. For real chicken, cook whole breasts then shred with fork. For soy curls, reconstitute with hot veggie broth. Then drain as much excess liquid out as you can and put into bowl.
  3. Once chicken or soy curls are prepared, add in the cream cheese and mix well to truly combine the cream cheese with the chicken/soy curls. 
  4. Add in remaining ingredients except for tortillas. Mix really well to full incorporate the sauce. For mine I bought a jar of Garlic Buffalo wing sauce at Whole foods, but if you prefer you can make your own (you’ll need about 1/2 – 3/4 C) OR just use Frank’s Red Hot and add some garlic if you have the same obsession with Garlic I do!
  5. To keep tortillas from breaking when you fill there is a process needed that I didn’t know when I made these! In a small skillet, add a tiny amount of oil (think a few drops or a spray of olive oil) and on high heat, heat one side of the tortilla for 5-10 seconds then remove and lay on a paper plate or towel. Repeat until you’ve done all tortillas.
  6. Once your mixture is fully combined and not too thin (think an extra thick and creamy ‘chicken’ or ‘tuna’ salad) then you’re going to line a baking sheet with parchment, foil, or Silpat. Fill each (now more flexible tortilla) with a small a mount of filling. I would recommend only using about 1 Tbsp as more than that really pushes the tortilla’s ability not to break in the oven!

    WAY too much filling in these!

  7. Once you’ve filled and rolled and placed all tortillas on your baking sheet, give them a quick spray with some olive oil and place in oven to get crispy!
  8. The flautas will bake approximately 15 minutes but depending on your oven (I have a convection) it may be more or less. The best way to tell when they are ready is to look for nice golden color and a hard, crunchy feel when you tap on it with one finger.
  9. Serve warm with Ranch and some carrots and celery!