Chicken Taco Pockets

  Chicken & Turkey

We love these easy taco-flavored sandwiches made with crescent dough. Paired with a bowl of soup or a crisp salad, they make a quick and easy lunch or supper. I also like to cut them into smaller servings for parties.

Chicken Taco Pockets

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/2 cup salsa, plus more for serving
  • 1/2 cup sour cream
  • 2 tablespoons taco seasoning
  • 1 cup shredded rotisserie chicken
  • 1 cup shredded cheddar cheese
  • Optional: Shredded lettuce, guacamole and additional sour cream

Instructions

  • 1. Preheat oven to 375°. Unroll one tube crescent dough and separate into two rectangles; press perforations to seal. Repeat with second tube. In a bowl, combine salsa, sour cream and taco seasoning. Spoon chicken onto the left side of each rectangle; top with salsa mixture. Sprinkle with cheese. Fold dough over filling; pinch edges to seal.
  • 2. Place on an ungreased baking sheet. Bake until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.

Nutrition Facts

1/2 pocket: 393 calories, 24g fat (7g saturated fat), 47mg cholesterol, 896mg sodium, 29g carbohydrate (7g sugars, 0 fiber), 16g protein.

Tags