Menu
Chicken Pita Pockets Chicken Pita Pockets
Air-Fryer Chicken Taco Pockets Air-Fryer Chicken Taco Pockets
Buffalo Chicken Pockets Buffalo Chicken Pockets
Cheeseburger Pockets Cheeseburger Pockets
Chicken Piccata Pockets Chicken Piccata Pockets
Moroccan Chicken Tagine Pockets Moroccan Chicken Tagine Pockets
Pizza Pockets Pizza Pockets
Ham and Cheese Pockets Ham and Cheese Pockets
Chicken Tacos Chicken Tacos
Pepperoni Pizza Pockets Pepperoni Pizza Pockets
Meaty Sloppy Joe Pockets Meaty Sloppy Joe Pockets
Taco Chicken Wraps Taco Chicken Wraps
Chicken Quesadillas Chicken Quesadillas
Pita Pocket Chicken Salad Pita Pocket Chicken Salad
Chicken Taco Cups Chicken Taco Cups
Breakfast Pockets Breakfast Pockets
Ham & Egg Pockets Ham & Egg Pockets
Chicken Burritos Chicken Burritos
Chipotle Ranch Chicken Tacos Chipotle Ranch Chicken Tacos
Black Bean Pita Pockets Black Bean Pita Pockets

Chicken Taco Pockets

3 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: May. 18, 2022
We love these taco-flavored sandwiches made with crescent dough. They make a quick, easy lunch or supper with a bowl of soup or a crisp salad. I also like to cut them into smaller servings for parties. —Donna Gribbins, Shelbyville, Kentucky
Chicken Taco Pockets
Chicken Taco Pockets Recipe photo by Taste of Home
Next Recipe

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

Directions

  1. Preheat oven to 375°. Unroll 1 tube crescent dough and separate into 2 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 toppings as desired.

Test Kitchen tips
  • Take extra care when pressing the crescent dough to seal the perforations. Patch any thin spots to prevent the filling from leaking while they bake.
  • Make these more fun and delicious with a dipping sauce. Try salsa, guacamole, sour cream or ranch dressing.

    • Nutrition Facts

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