Celebrate National Strawberry Month with a delicious and unique flavor burst! Recipe courtesy of the California Strawberry Commission.

INGREDIENTS:

For Chicken Flautas:

1 qt. water

4 parsley sprigs

½ medium white onion

1 tsp salt

½ chicken breast

12 6 ” corn tortillas

2 cups vegetable oil

For Strawberry Pico de Gallo:

¼ cup red onion

1 mango

1 habanero pepper

8 strawberries

4 Tbsp olive oil

1 lime

Dash salt and ground black pepper

For Serving:

2 cups lettuce

1 cup crumbled cotija cheese

DIRECTIONS:

Chicken Flautas:

1. Fill a saucepan with the water and add parsley, onion, salt, and chicken breast.

2. On medium high heat, bring the water to a boil and then reduce heat and cook for 15 minutes.

3. Let cool and shred the chicken.

4. Roll the chicken in the tortillas to form the flautas and hold them together with a toothpick to prevent them from opening.

5. Heat vegetable oil in a fry pan to medium heat. Fry the flautas in hot oil until golden; drain on paper towel to remove excess.

Strawberry Pico de Gallo:

In a bowl, mix together red onion, mango, habanero, strawberries, olive oil lime juice, salt, and pepper to taste.

SERVE:

Serve three flautas per person and top with lettuce, cheese and strawberry pico de gallo.