Chicken Fajita Crescent Braid

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 392.9
  • Total Fat: 21.9 g
  • Cholesterol: 85.2 mg
  • Sodium: 743.1 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 30.6 g

View full nutritional breakdown of Chicken Fajita Crescent Braid calories by ingredient
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from Pillsbury's website from Pillsbury's website
Number of Servings: 6


    1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
    1 tablespoon vegetable oil
    2 small boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
    1 teaspoon chili powder
    1/4 teaspoon salt
    1 clove garlic, finely chopped
    1 small onion, thinly sliced
    1/2 cup green or red bell pepper strips (2x1x1/4 inch)
    1/4 cup Old El Paso® Thick 'n Chunky salsa
    2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
    1 egg white, beaten


1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
2. In 10-inch skillet, heat oil over medium-high heat. Add chicken; stir in chili powder, salt and garlic; cook 3 to 5 minutes, stirring occasionally, until lightly browned. Add onion and bell pepper strips; cook 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.
3. Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Brush with egg white.
4. Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user S33HANNA.

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