This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make BBQ-Rubbed Roast Chicken for Pitas, Flautas + Egg Rolls | Meal Prep Recipe

Dini Klein, the Los Angeles-based founder of Prep + Rally meal-prep service, is a pro at helping clients feed their families with less stress, less expense and less time. Her new cookbook, Prep and Rally, shows how to turn one hour of prep into four meals throughout the week. Here, she uses shredded meat from her BBQ-Rubbed Roast Chicken, which she makes ahead of time, to create kid-friendly flautas with salsa roja and guacamole. That same chicken recipe (or leftover or store-bought rotisserie chicken) can also be turned into Chicken-Broccoli Egg Rolls and Grilled Chicken Pita Pockets.

Dini likes to serve the flautas with cilantro-lime rice and roasted turnips.


For the Salsa Roja:
  • 4 large Roma (plum) or vine tomatoes, halved
  • 3 garlic cloves, peeled
  • 1 onion, quartered
  • Kosher salt and pepper
  • 1 to 2 tablespoons light olive oil
  • 1 dried California or dried Anaheim chile, stem trimmed (optional)
  • Juice of 1 lime (about 2 tablespoons)
  • ½ cup torn fresh cilantro or parsley
For the Flautas and Guacamole:
  • Neutral oil, for greasing
  • 3 cups shredded cooked chicken
  • Kosher salt and pepper
  • 12 to 14 small corn tortillas
  • Cooking oil spray
  • 2 avocados
  • 1 lime, half juiced and half cut into wedges
  • Hot sauce


Serves: 4 (makes 12 to 14 flautas)


For the salsa roja, preheat the broiler to high. Make sure an oven rack is in the second-to-highest position. Line a standard baking sheet with aluminum foil or cook directly on the sheet pan. 

Place the tomatoes, garlic, and onion on the prepared baking sheet in a single layer. Season with salt and pepper and coat with the oil. Broil for 10 minutes, or until you've achieved some blistering and the vegetables have softened. Flip the vegetables over on the sheet pan and continue broiling for an additional 3 to 5 minutes, until cooked through and nicely colored on the other side. If you're using the California chile, add it to the sheet pan in the final minute to toast it ever so slightly, being careful not to burn it. 

Remove everything from the oven. If you added the California chile, fill a bowl with 2 cups of boiling water and add the freshly toasted chile to submerge. Leave to soften for about 5 minutes before blending.  

Remove the chile from the water (discard the water) and add the chile and vegetables on the sheet pan to a wide-mouthed storage jar, discarding any juices from the bottom of the baking sheet. Add the lime and cilantro to the jar and blend with an immersion blender until mostly smooth. Taste and season liberally with more salt and pepper as needed. Let cool, then cover and store in the fridge. 

For the flautas, preheat the oven to 450°F. Grease a 9 x 13-inch baking dish with oil. 

Season the shredded chicken with some salt and pepper. Heat a large heavy-bottomed (ideally cast-iron) skillet over high heat, without adding any oil. Place 1 tortilla in the pan to warm through for about a minute on each side. This helps make the tortillas pliable for rolling. Transfer the tortilla to a plate and put the next tortilla in the pan. 

Meanwhile, fill the first warmed tortilla with about ¼ cup of the seasoned chicken. Roll up the tortilla like a tight cigar and place it seam side down in the prepared baking dish. Continue with the remaining tortillas. 

Spray the tops of the flautas liberally with oil and bake for about 15 minutes, until crisp and golden. 

While the flautas cook, make the guacamole. In a small bowl, mash the avocados and mix in the lime juice. Season with salt and pepper to taste. 

Serve the flautas with the salsa, guacamole and hot sauce. 

Excerpted from Prep And Rally by Dini Klein. Copyright © 2022 by Dini Klein. Used with permission by Harvest. All rights reserved.