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Golden-brown braided pastry with savory filling, garnished with chopped herbs, placed on a wooden board on a green textured surface.
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Chicken Taco Braid

This Chicken Taco Braid recipe is just the right amount of cheesy, spicy, taco goodness wrapped up in flaky, puff pastry.
Course Appetizer or Main Dish
Cuisine American
Keyword chicken taco braid, taco braid
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 366kcal
Author Kat Jeter & Melinda Machado

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.
    A hand is cutting slits into a sheet of pastry dough laid out on parchment paper.
  • 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!
    Uncooked dough with filling of shredded chicken, diced vegetables, and creamy cheese sauce placed in the center, ready to be wrapped and baked.
  • 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.
    A partially braided dough filled with shredded meat mixture and cheese sauce, lying on a parchment-lined surface.
  • 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