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Chef Christa Snyder

Longhorn Flauta Factory, Greenfield, MA


  • 2 lbs boneless chicken breasts
  • 15-20 6.5 inch flour tortillas (taco size)
  • 2 tsp ground cumin
  • 1-2 Tbsp onion powder
  • 1-2 Tbsp garlic powder
  • 2-3 Tbsp chili powder


In the large pot, boil the chicken breast until well cooked and white all the way through. Drain water. Chop and shred the chicken with the metal spatula. Add cumin, onion powder, garlic powder and chili powder - mix until completely absorbed by the chicken.