1. Marinate chicken thighs in 1/3 cup A.1. sauce (2-3 hours) refrigerated, turning periodically. 2. Bake marinated thighs and marinade in a shallow pan (375 degrees) for roughly 50 minutes uncovered. 3. When cooled, chop thigh meat, add 1/3 cup A.1.sauce and combine, then refrigerate. 4. Roll both puff pastry sheets until square and about 1/8 inch thick; pierce sheets all over surface (dock) and cut each sheet into 4 squares. 5. Trim edges of individual squares to approximate a circle. 6. On top 1/3 of circle, place about 4 TBSP chicken/A.1.sauce mixture in a narrow line and roll from top as tightly as possible, securing the flap shut with a long toothpick. 7. Place toothpick side down on un-greased baking sheet and continue until you have 8 flauta rolls. 8. Bake in preheated oven (400 degrees) for 22-24 minutes until browned. 9. In the meantime, mash avocados and combine thoroughly with the mayonnaise, putting into a dipping bowl. 10. Remove toothpicks before serving flautas. ---------------------------------------------------------------------------
Nutrition
Ingredients
