CHICKEN
Season ½ pound of Greener Pastures Boneless Skinless Chicken Breasts with ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ⅛ teaspoon smoked paprika, ⅛ teaspoon black pepper. 

 

Smoke ½ pound of Greener Pastures Chicken at 225 degrees for about one hour or until the chicken reaches 163 degrees (allow a couple degrees room for the chicken to rest and reach the safety zone, as well as perfect juiciness!)

Let the chicken rest for about ten minutes before separating the breasts into a bowl of pieces. 

 

SAUCE
Boil 4 cups of water for half a dozen tomatillos. Remove the tomatillos once they start to soften or even brown a bit. Pour tomatillos into a blender, along with the following:

- 1 avocado
- ½ bunch of organic cilantro
- ½ cup of organic sour cream
- pinch of kosher salt

Blend to a creamy consistency.

 

TORTILLAS
Heat a tablespoon of coconut oil in a frying pan. Moisten your favorite tortilla in the pan, on each side. Set hot, wet tortillas aside.

Roll ½ a cup of chicken into a flauta shape and set back on a searing pan of coconut oil. Rotate chicken flauta until crispy.

 

GARNISH
Use the other ½ bunch of cilantro leaves and your favorite, local queso fresco to garnish the sauce on top of the flautas.