Chicken Fajita Crescent Braid
Transform your taco night with this irresistible Chicken Fajita Crescent Braid, a show-stopping dish that combines bold Tex-Mex flavors with the buttery flakiness of crescent roll dough. Perfectly seasoned sautéed chicken, bell peppers, and onions are nestled in a cheesy filling and wrapped in a golden, braid-like crust. This easy-to-make recipe requires just 20 minutes of prep and bakes to perfection in 25 minutes, making it an ideal choice for busy weeknights or casual gatherings. Serve it with your favorite toppings like sour cream, salsa, or guacamole for a crowd-pleasing meal that’s as fun to pull apart as it is to eat. Make this Chicken Fajita Crescent Braid your go-to for an effortlessly impressive dinner option!
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Recipe Information
Ingredients
- 2 cans (8 oz each) Crescent roll dough
- 2 cups Cooked chicken breast, shredded
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 medium Yellow onion, thinly sliced
- 2 tablespoons Olive oil
- 1 tablespoon Fajita seasoning
- 1.5 cups Shredded Mexican blend cheese
- Optional toppings (sour cream, salsa, guacamole)
- 1 large Egg, beaten
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion, sautéing for 5-7 minutes until softened.
Stir in the shredded chicken and fajita seasoning, mixing well to coat the chicken and veggies evenly. Cook for another 2-3 minutes, then remove from heat and set aside.
Unroll both cans of crescent roll dough and arrange them on the parchment-lined baking sheet to form a large rectangle. Overlap the edges slightly and press the seams together to seal.
Using a sharp knife, make slits 1 inch apart along both long edges of the dough, leaving about 4 inches of space in the center uncut for the filling.
Spoon the chicken and vegetable mixture evenly down the center of the dough. Top with the shredded Mexican cheese.
Fold the cut strips of dough over the filling, alternating sides to create a braided pattern. Pinch the ends gently to seal.
Brush the top of the braid with the beaten egg to give it a golden, shiny finish.
Bake for 20-25 minutes, or until the crescent dough is golden brown and cooked through.
Let the braid cool for 5 minutes before slicing and serving. Add optional toppings like sour cream, salsa, or guacamole for extra flavor.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 8.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 250 mg | 19% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
