Place a small spoonful of shredded seitan at one end of a tortilla, spread it out, and roll up tightly.

Insert a toothpick through the center of the flauta to hold it together, grouping 3 flautas per toothpick.

Repeat until you use up all the filling or tortillas.

Fry in hot oil until golden brown and crispy.

While frying, wash and chop the lettuce, crumble the queso fresco, and pickle the onions as desired.

Remove the flautas from the oil and place them on paper towels to drain.

Serve on a plate and top with sour cream, lettuce, salsa, queso fresco, pickled onions, and avocado, in that order.