These taco pockets make a quick and easy lunch or supper with a bowl of soup or a crisp salad!
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 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.
-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.
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