Crispy Smoke-Roasted Chicken Flautas

1. Season Chicken: Toss chicken with taco seasoning and water so it coats every strand.
2. Warm Tortillas: Stack tortillas, cover with a damp paper towel, and microwave for 30–45 seconds until soft.
3. Make Seal Paste: Mix ¼ cup all-purpose flour with ~3 tbsp water into a thick, glue-like paste.
4. Build: Lay a tortilla flat. Line with chicken, then a layer of beans, followed by a generous amount of cheese. Roll tight like a cigar. Brush the edge with the flour paste and press to seal.
5. Fry: Heat 1–1½ inches of canola oil to 375°F. Fry the flautas seam-side down first, for 2–3 minutes per side until deeply golden and crisp. Do not crowd the pan. Drain on a rack or paper towels.
6. Top & Serve: Load them up with all your desired toppings and a big squeeze of lime.

Pro Tip: Keep flautas warm on a rack in a 200°F oven. That flour paste seal prevents blowouts and leaks.