Air-Fryer Chicken Taco Pockets

 

Air-Fryer Chicken Taco Pockets

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 toppings: Shredded lettuce, guacamole and additional sour cream

Directions

    1. Preheat air fryer to 375°. Unroll 1 tube crescent dough and separate into 2 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.
    2. 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 optional toppings as desired.