Air-Fryer Chicken Taco Pockets

We love these easy taco-flavored sandwiches made with crescent dough. They make a quick and 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

• 

  Total Time

  Prep/Total Time: 25 min.
• 

  Makes

  8 servings

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

• Preheat air fryer to 375°. Unroll one tube crescent dough and separate into two 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.
• In batches if necessary, place pockets on tray in air-fryer basket. Cook until golden brown, 13-15 minutes. Cut in half. Serve with salsa and desired toppings.

Nutrition Facts

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

source https://www.tasteofhome.com/recipes/air-fryer-chicken-taco-pockets/

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