Total cooking and preparation time approximately 20 minutes

Serves 4

Ingredients

2 tbsp olive oil
2 skinless chicken breast fillets, diced
1 small or ½ large onion, chopped
1 tbsp garlic, crushed
¼ lb feta cheese, crumbled
12 corn tortillas
1 pint approx. sunflower oil
1 tsp salt
1 tsp coarse ground black pepper
8 tbsp hot tomato salsa

Method

1. Heat the olive oil in a frying pan on a high heat and stir-fry the chicken for about 5 minutes until no pink remains.
2. Add the onion and garlic and fry for about a further 3 minutes until the onion has softened.
3. Transfer the contents of the pan to a bowl, add the cheese and mix well.
4. Add the sunflower oil to the frying pan to a depth of about half an inch and heat.
5. Meanwhile, put an equal amount of the chicken mixture into each tortilla, role into long thin flute-like tubes and secure with a cocktail stick.
6. When the oil is hot, fry the flautas for about 3 minutes until golden, turn over half-way through cooking.
7. Serve with the salsa spooned over the top with yellow rice.