Turkey Flautas Supreme
with Pico de Gallo & Lime Crema
- Wheat
- Soy
- Milk
Don’t get us wrong, we love a traditional taco—but when we’re in the mood to mix things up, we love flautas, aka rolled-up tacos with a crispy outer shell. Here, we achieve the signature flauta crunch factor by baking the stuffed tortillas (full of zesty turkey and Mexican cheese) for perfectly golden results—no messy deep-frying required. That crispy crust is the perfect canvas for some of our favorite toppings: pico de gallo and lime crema. Yes, you really can have it all.
Ingredients
10 ounce
Ground Turkey
1 unit
Onion
4 tablespoon
Sour Cream
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil or coat with nonstick spray. Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Stir in turkey* and Southwest Spice; cook, breaking up meat into pieces, until browned and onion is softened, 4-6 minutes. • Stir in Tex-Mex paste and 1/3 cup water (½ cup for 4 servings). Simmer until mixture is thickened and turkey is cooked through, 2-4 minutes more. Turn off heat.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub all over to completely coat. • Place tortillas on a clean work surface. Once turkey filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle with 1 TBSP Mexican cheese. Roll up tortillas, starting with filled sides, to create flautas. Place seam sides down on prepared sheet. TIP: Make sure the flautas are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• While flautas bake, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine sour cream, remaining lime zest, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt. • Divide flautas between plates. Top with pico de gallo and lime crema. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, with some preferring the turkey over beef. A few suggested adding more cheese for extra flavor.
- Ease of prep: Quick and simple to make with easy cleanup. Consider preparing the pico de gallo ahead of time to let flavors meld.
- Suggestions: Watch cooking time closely; reduce to 3-6 minutes or lower temperature to prevent burning. Adding more oil may enhance tortilla flavor.
- Texture: Flour tortillas turned out crisp, achieving that signature flauta crunch 🌯.
Reviews from our home cooks
The suggested cooking time I think is too long or the suggested temperature is too high. The ends of my tortillas were burnt and that was after I smelled it burning and took them out before the 8 minute mark. I would suggest a 3-6 minute cook time for a temperature that high. I would also suggest making the pico prior to cooking as to allow the flavors to mesh and freeing up time to check on tortillas.
Easy to make and easy to clean up, it tasted good too.
The flour tortillas were crisp but could use a bit more flavor. Maybe adding more oil would help.
I don't think it's possible to mess up flautas. Such a delicious dish.
