Salsa Verde Chicken Flautas

For the Salsa Verde Chicken: Mix 2 chicken breasts, 1 jar salsa verde, 1 tsp paprika, 1 tsp cumin, 1 tsp salt, and 1/2 tsp garlic powder together in an Instant Pot. Pressure cook on high for 25 minutes, then quick release. Alternatively, you can cook it in a slow cooker on high for 2 hours. Once cooked, shred the chicken with two forks.

For the Flautas: Roll the prepared salsa verde chicken into flour tortillas. Add olive oil to coat a pan, heating until hot. Fry the rolled tortillas until crispy on all sides. Place the crispy flautas over lettuce and top with desired optional toppings such as cilantro, hot sauce, or Greek yogurt.