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 🌯.
