Save on Pinterest

Chicken Taco Pockets

Total Time

Prep/Total Time: 25 min.


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 Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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


  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.

    Recommended Video