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Chicken Taco Ring

 Chicken Taco Ring
If you want to wow your guests with southwestern zest, try this eye-catching appetizer. I serve it with salsa and sour cream toppings in small homemade tortilla bowls. —Kathy Martinez, Enid, Oklahoma
16 ServingsPrep: 25 min. Bake: 20 min.


  • 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
  • 2/3 cup finely crushed tortilla chips, divided
  • 2 cups finely chopped rotisserie chicken
  • 3/4 cup shredded reduced-fat Mexican cheese blend
  • 1/2 cup reduced-fat mayonnaise
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/4 cup chopped pitted ripe olives
  • 1 plum tomato, seeded and chopped
  • 1 tablespoon taco seasoning
  • 1 tablespoon lime juice
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup salsa
  • 2 plum tomatoes, sliced
  • 1 medium lime, halved and sliced


  • Grease a 12-in. pizza pan. Unroll crescent dough. Sprinkle with 1/4
  • cup tortilla chips; press down gently. Separate into 16 triangles.
  • Place wide end of one triangle, chip side down, 3 in. from edge of
  • prepared pan, with point overhanging edge of pan. Repeat with
  • remaining triangles, overlapping the wide ends (dough will look like
  • a sun when complete). Lightly press wide ends together.

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Chicken Taco Ring (continued)

Directions (continued)

  • In a small bowl, combine the chicken, cheese, mayonnaise, chilies,
  • olives, tomato, taco seasoning, lime juice and remaining tortilla
  • chips. Spoon over wide ends of dough. Fold points of triangles over
  • filling and tuck under wide ends (filling will be visible).
  • Bake at 375° for 20-25 minutes or until golden brown. Garnish
  • with sour cream, salsa, tomatoes and lime. Yield: 16 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.