Boil the chicken with half of the white onion and the garlic clove. Add a splash of oil and season with salt and pepper.

Once cooked, shred the chicken and set aside.

Wash and shred the lettuce. Soak it in water with produce disinfectant for at least 15 minutes.

Grate the cheese and finely chop the remaining onion. Season with salt and pepper to taste, and mix well.

Warm the tortillas. Place some shredded chicken on each tortilla, roll them up tightly to form flautas, and keep them wrapped in a clean towel to stay warm and prevent them from breaking. (Green tortillas are made with nopal, white with corn, and red with guajillo chili; these are often available at supermarkets.)

Once all 36 flautas are rolled, heat oil in a skillet and fry the flautas until golden and crispy. Remove from the skillet when done.

To serve, top the flautas with lettuce, cream, and the cheese-onion mixture.

Add your favorite salsa if desired.