Taco pockets is a fun name for an easy meal. Few can resist the charms of these addictive taco-flavored sandwiches made with crescent dough. Quick, easy and delicious for lunch or supper any day of the week, they’re filled to the brim with tender shreds of rotisserie chicken, zesty taco seasoning and ooey-gooey cheddar cheese, then baked to golden perfection.
Perfect for busy weeknights when time is of the essence, this recipe harnesses the convenience of refrigerated crescent rolls to create a dish that’s as effortless to prepare as it’s delicious to devour. Each bite offers a satisfying crunch from the crispy pastry exterior, followed by a burst of savory flavors from the seasoned chicken and melted cheese within. Top with your favorite garnishes and enjoy!
Ingredients for Taco Pockets
- Crescent rolls: Buttery, flakey crescent roll dough serves as the taco shell here.
- Salsa: You’ll also need store-bought salsa or fresh pico de gallo for the taco filling and to serve with the pockets.
- Sour cream: Tangy, creamy sour cream is the main binder, which gives these pockets a warm melty interior.
- Taco seasoning: A packet of taco seasoning has all the spices you need for these taco pockets in one convenient pouch.
- Chicken: Shredded rotisserie chicken meat is an easy way to sneak some protein into these taco sammies.
- Cheese: Everything is better with cheese. Opt for cheddar, pepper Jack, Monterey Jack, a Mexican cheese blend or vegan cheese if you’re making these pockets dairy-free.
- Toppings: We used shredded lettuce, guacamole and additional sour cream for our taco toppings, but feel free to use what you have on hand or love the most.
Directions
Step 1: Make the pockets
Preheat oven to 375°F, then unroll one tube of the crescent dough and separate it into two rectangles. Press the perforations to seal the dough, then repeat the same process with the second tube.
Step 2: Make the filling
In a small bowl, combine the salsa, sour cream and taco seasoning, gently mixing until everything is well combined.
Step 3: Stuff the pockets
Starting on the left side of each rectangle, spoon the chicken mixture onto the top and sprinkle with cheese. Fold the dough over the filling and pinch the edges to seal the pocket. Repeat the process until you’ve used up all the filling.
Step 4: Bake pockets
Place the pockets on an ungreased baking sheet and bake until they turn golden brown, for 13 to 15 minutes.
Step 5: Serve
Remove the pockets from the oven and cut them in half. Serve with salsa and toppings as desired.
Taco Pockets Variations
- Spicy: If you like your taco flavors bold, try adding some chopped jalapenos to the filling, a few dashes of hot sauce or seasonings like chili powder and cayenne.
- Saucy: Make these taco pockets more fun and delicious with a dipping sauce. Try jarred salsa, guacamole, sour cream or our homemade ranch dressing.
- Meatier: Instead of using shredded chicken in the filling, stuff these pockets with a mixture made of sauteed ground beef, carnitas, barbacoa or chorizo.
- Vegan: If following a plant-based lifestyle, make these pockets meat-free and fill them with veggies, tofu or tempeh instead.
- Make them in the air fryer: Rather than baking the pockets in the oven, give them a crispy coating in the air fryer. Follow the instructions to make the taco pockets the same way, then preheat your air fryer to 300°, spray the basket and the pockets with cooking spray or olive oil and bake for 12 to 15 minutes until they’re golden brown.
How to Store Taco Pockets
These tasty chicken taco pockets tend to go fast so we highly doubt you’ll be stuck with a bunch of leftovers but in the off chance you are, transfer them to sealed, airtight containers so they’ll last longer in the fridge or freezer.
How long do taco pockets last?
These pockets are best when consumed 1 to 2 days after making them. Any longer than that and they can start to get soggy and break down.
Can you freeze taco pockets?
Yes, but we recommend only freezing uncooked pockets as freezing and thawing cooked pockets will affect their overall taste and texture. Place the pre-made pockets on a baking sheet lined with parchment paper in the freezer for a few hours until they’re frozen solid, then transfer the pockets to Tupperware containers or Ziploc bags, label and date them.
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.
What are the best toppings for taco pockets?
The options are limitless when it comes to creative taco garnishes. We like sliced scallions, fresh or jarred jalapenos, a dollop of sour cream or cream fraiche, crumbled cojita cheese or a Mexican blend, fresh pico de gallo, guacamole or nacho cheese sauce. Set up a DIY taco topping bar and have fun!
What else should I serve with chicken taco pockets?
A few of our favorite taco side suggestions include refried beans, cilantro-lime rice, a side salad or veggies like corn on the cob, cheesy street corn, grilled shishito peppers, sliced radishes and shredded lettuce.
