Chicken Fajita Crescent Braid

Kim Biegacki


After posting my pics of this on Facebook, I had quite a few requests for the recipe so I thought I would post on Just A Pinch too. It is so easy to make and looks like you worked really hard to do it. lol ---
It is a Pillsbury recipe that I saw them make on TV or else I probably would of thought I couldn't do it either. hehe It is so delicious and it was fun to make too.
This is from

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6 servings


25 Min


25 Min




1 can(s)
(8 oz) pillsbury® crescent recipe creations® refrigerated seamless dough sheet
1 Tbsp
vegetable oil
2 small
boneless skinless chicken breasts, cut into 1x1/2x1/2-inch strips
1 tsp
chili powder
1/4 tsp
1 clove
garlic, finely chopped
1 small
onion, thinly sliced
1/2 c
green and/or red bell pepper strips
1/3 - 1/2 c
old el paso® thick 'n chunky salsa, drain is necessary
2 c
shredded cheddar-monterey jack cheese blend (8 oz)
1 medium
egg white, beaten

Directions Step-By-Step

Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8x12 inches.
Slice up your onions & peppers.
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 tender.
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.
Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes.
Cut crosswise into slices
(The braided pastry looks elegant and complicated, but it's as easy as crossing one layer over the next.)

This has a WW point value of 10 per serving.
5-28-13 -- This is such a wonderful meal to make for the family. Tonight we had this for dinner and my husband Anthony cooked the chicken on the grill and then we added in with the sautéed peppers & onions. I add a little more salsa this time as well.
6-11-14 -- Made this for dinner tonight and finally got better pics. I served it with a Cheesy Chicken Tortilla Soup & chips.
Here is a better pic inside.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy