Easy Chicken Taco Braid

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When it comes to quick, flavorful meals that please a crowd, this Chicken Taco Braid is an undeniable winner. This tasty dish combines the flavors of a traditional chicken tacos with the convenience of buttery, flaky, puff pastry. It’s perfect for family dinners, game nights, or casual get-togethers!

What is a Chicken Taco Braid?

A chicken taco braid is a unique dish. It features seasoned shredded chicken, often mixed with ingredients like cheese, salsa, and vegetables, all wrapped inside a braided dough—typically puff pastry dough, pizza dough, or crescent roll dough.

The braid itself is formed by placing the chicken taco filling in the center of a sheet of dough, then cutting strips along the edges and folding them over the filling to create a braided pattern. Once assembled, the braid is baked until the dough is golden brown and crispy, and the filling is hot and bubbly.

Ingredients You’ll Need

To make the perfect Chicken Taco Braid you’ll need a handful of ingredients, most of which you might already have in your pantry.

• Chicken Breast – You’ll need cooked and shredded chicken breast for this recipe. I make Crock Pot shredded chicken or shredded chicken in the Instant Pot and keep it in the freezer to make recipes like this quick and easy. You could also shred up a rotisserie chicken.
• Olive oil – A little extra virgin olive oil is used to saute the veggies.
• Bell Peppers and Onions– These aromatic vegetables add flavor to the taco braid. I use a mix of bell peppers to add a little color to the dish.
• Taco seasoning – Buya packet at the store or make your own homemade taco seasoning.
• ROTEL Original Diced Tomatoes & Green Chilies – You don’t have to use Rotel if you prefer another brand but we have been making our Rotel dip for years and it has the best flavor!
• Velveeta cheese – Yes you need to use Velveeta cheese for this cheese sauce. It will give you the creamiest texture.
• Puff pastry dough – You will usually find this in the frozen section at the grocery store. Make sure you thaw it for 15-20 minutes before using.
• Egg – A little egg is used to make an egg wash for the outer crust.

Preparing the Chicken Filling

The heart of this recipe lies in the delicious, seasoned chicken filling. Here’s how you can prepare it:

Start by heating the 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.

Once they have softened add the fully cooked and shredded chicken, taco seasoning, and 2 tablespoons of water. Cook the mixture until the water is absorbed, another 5 minutes.

Make the Cheese Sauce

In a separate, microwaveable, dish add cubed cheese and Rotel diced tomatoes to make the Rotel dip. Microwave until cheese is melted, stirring it together with the Rotel.

Assembling the Taco Braid

Preparing the Puff Pastry Dough

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.

Filling the Braid

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!

Folding the Braid

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.

To prevent your braid from opening up during baking, ensure the seams are well sealed. If necessary, use a little water to help the dough stick together better. Also, avoid overfilling the braid, as this can cause it to burst open.

Adding an Egg Wash

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. This will help the pastry get a nice golden brown color as it bakes.

Baking Instructions

Baking Time and Temperature

Preheat your oven to 400°F. Bake the chicken taco braid for 20-25 minutes or until the dough is golden brown and fully cooked. The filling should be hot and bubbling slightly.

How to Tell When the Braid is Done

You’ll know the braid is done when the crust is a deep golden color, and the cheese inside is melted. If you’re unsure, you can check the internal temperature of the filling, which should reach 165°F (74°C).

Storing and Reheating

If you have leftovers, you’re in luck—this dish reheats well.

How to Store Leftover Taco Braid

Store any leftover taco braid in an airtight container in the refrigerator. It will keep for up to 3 days.

Reheating Tips

To reheat, place slices on a baking sheet and warm in a 350°F oven for about 10 minutes. This will help the braid regain its crispiness.

Freezing Instructions for Later Use

If you want to freeze the braid, wrap it tightly in plastic wrap and foil before placing it in the freezer. It will keep for up to 3 months.

When ready to eat, thaw in the refrigerator overnight. To reheat, place slices on a baking sheet and warm in a 350°F oven for about 10 minutes. This will help the braid regain its crispiness.

Servings: 6

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Chicken Taco Braid

Created By: Kat Jeter & Melinda Machado

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 sheet 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

Serving: 1piece, Calories: 366kcal, Carbohydrates: 25g, Protein: 14g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.01g, Cholesterol: 53mg, Sodium: 683mg, Potassium: 279mg, Fiber: 2g, Sugar: 4g, Vitamin A: 754IU, Vitamin C: 28mg, Calcium: 126mg, Iron: 2mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Course: Appetizer or Main Dish

Cuisine: American