Puffy A1 Chicken Flautas #A1

• 4 chicken thighs (excess fat removed)
• 23 cup A.1. Original Sauce, divided (1/3 cup and 1/3 cup)
• 2 puff pastry sheets, thawed overnight in refrigerator
• 2 large ripe avocados
• 13 cup mayonnaise

1. Marinate chicken thighs in 1/3 cup A.1.
2. sauce (2-3 hours) refrigerated, turning periodically.
3. Bake marinated thighs and marinade in a shallow pan (375 degrees) for roughly 50 minutes uncovered.
4. When cooled, chop thigh meat, add 1/3 cup A.1.sauce and combine, then refrigerate.
5. 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.
6. Trim edges of individual squares to approximate a circle.
7. 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.
8. Place toothpick side down on un-greased baking sheet and continue until you have 8 flauta rolls.
9. Bake in preheated oven (400 degrees) for 22-24 minutes until browned.
10. In the meantime, mash avocados and combine thoroughly with the mayonnaise, putting into a dipping bowl.
11. Remove toothpicks before serving flautas.

chicken, original sauce, pastry sheets, avocados, mayonnaise

Taken from www.food.com/recipe/puffy-a1-chicken-flautas-a1-518043 (may not work)