Chicken Taco Braid
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
6
-
Calories
366 kcal
-
Cuisine
American
Chicken Taco Braid
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This Chicken Taco Braid recipe is just the right amount of cheesy, spicy, taco goodness wrapped up in flaky, puff pastry.
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Ingredients
- 6 ounces chicken breast cooked and shredded
- 2 tablespoons olive oil
- ¼ cup green bell pepper diced
- ¼ cup red bell pepper diced
- ¼ cup yellow bell pepper diced
- ¼ cup onion diced
- ½ packet taco seasoning
- 4 tablespoons water
- 10 ounces Rotel Original Diced Tomatoes & Green Chilies undrained
- 16 ounces Velveeta cheese cut into 1/2-inch cubes
- 1 heet puff pastry dough thawed
- 1 egg
Instructions
- Heat olive oil in a large pan over medium high heat.
- Add the peppers and onions to the pan and cook until they begin to soften 2-3 minutes.
- Add the shredded chicken, taco seasoning, and 2 tablespoons of water. Cook mixture until the water is absorbed, another 5 minutes.
- In a separate,microwaveable, dish add cubed cheese and Rotel diced tomatoes.
- Microwave until cheese is melted, stirring it together with the Rotel.
- Lay the thawed puff pastry sheet on a flat surface and lightly roll it out into a rectangle that is 1/4 inch thick.
- Turn the dough so that one of the shorter sides is at the top (tall and narrow). Then visually divide the dough into 3 equal sections. Cut strips into the left and right thirds of the puff pastry, leaving the middle section untouched.
- Add the chicken mixture to the middle of the dough and then spoon approximately 1/3 cup of the cheese dip over it. You will not use all of the cheese dip just enough to cover the chicken. Save the rest for later!
- Fold the top end of the puff pastry up and over the filling. Then fold the first left strip into the middle, then a right strip, letting the pieces overlap in the middle. Continue down the length of the dough alternating left and right. When you reach the bottom pull the end up to seal the filling in.
- Crack the egg into a small bowl and add the remaining 2 tablespoons of water. Whisk together and then use a brush to lightly brush the egg wash over the top of the puff pastry.
- Place in a 400 ℉ oven to bake for 20 - 25 minutes or until golden brown.
- Serve with the remaining cheese dip.
Notes
- Note: The nutrition calculation does not include the extra rotel dip you are serving with the taco braid.
Nutrition Information
Show Details
Serving
1piece
Calories
366kcal
(18%)
Carbohydrates
25g
(8%)
Protein
14g
(28%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
53mg
(18%)
Sodium
683mg
(28%)
Potassium
279mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
754IU
(15%)
Vitamin C
28mg
(31%)
Calcium
126mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 366kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 683mg | 28% |
| Potassium | 279mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 28mg | 31% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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