You know those days when dinner needs to be something fun, easy, and still magically vanish from the table in under ten minutes? Yep, we all have them. That’s exactly why Pull Apart Chicken Tacos are here to save your busy weeknights (or win over a hungry crowd on game day). Think Shredded Chicken Tacos met cheesy pinwheels and they fell in love in a low-carb wrap—this is that kind of love story.
Whether you’re juggling after-school chaos, last-minute dinner guests, or just tired of making the same ol’ taco Tuesday lineup, this recipe checks all the boxes: fast, flavorful, and ridiculously fun to eat.
Table of Contents
Why You’ll Love These Pull Apart Chicken Tacos
Let’s be honest—standard tacos are great, but Pull Apart Chicken Tacos? They’re the glow-up your dinner routine deserves.
✔️ Perfect for sharing: Just set the pan in the center of the table and watch them disappear.
✔️ Low-carb friendly: Thanks to Cutdacarb flatbreads, these roll-ups work for those watching their carbs (but not willing to skip the flavor).
✔️ Make-ahead magic: You can prep and chill the rolls ahead of time for easy slicing and baking later.
✔️ Melty, cheesy joy: Need we say more?
🛒 Ingredients You’ll Need
- 4 large chicken breasts
- 1 cup chicken broth
- 4 Tbsp homemade taco seasoning
- 8 oz cream cheese (softened)
- 1 cup homemade salsa
- 1 (4.5 oz) can green chiles
- 1/4 cup shredded Colby Jack cheese
- 1/4 cup shredded mozzarella cheese
- 4 Cutdacarb flatbreads (or similar low-carb wraps)
Step-by-Step: How to Make Pull Apart Chicken Tacos
1 – Pressure Cook the Chicken
Pop those chicken breasts into your pressure cooker with chicken broth and taco seasoning. Set it to high pressure for 12 minutes. Once it’s done, quick release the pressure and bask in that delicious aroma.
📝 No pressure cooker? No problem! You can simmer the chicken on the stove until tender—about 20-25 minutes.
2 – Shred It Up
Transfer your cooked chicken to a stand mixer with a paddle attachment (or go old-school with two forks). Shred until it’s tender and juicy.
3 – Make the Magic Filling
Stir in the softened cream cheese, salsa, and green chiles. Mix until you get a smooth, creamy, spicy-tangy blend of deliciousness. This is your flavor bomb. 💣
4 – Roll It Like a Burrito
Lay a flatbread on a clean surface. Spoon 1/4 of the chicken filling along one edge. Roll it up tightly into a log—like a burrito preparing for greatness.
5 – Chill & Slice
For best slicing results, wrap the rolls in plastic wrap and chill for 20–30 minutes. Then, cut each roll into 7 equal pieces. Think cinnamon rolls… but spicy and savory.
6 – Arrange in the Pan
Lightly grease a springform or pie pan. Place the slices upright, cut-side up, packed tightly together like cozy taco buddies.
7 – Cheese It Up & Bake
Sprinkle that Colby Jack and mozzarella over the top like you mean it. Bake at 375°F for 20 minutes—until golden, bubbly, and melty.
8 – Serve & Pull Apart
Remove the spring form ring (if using), and serve hot! Grab your favorite salsa, guacamole , or sour cream for dipping. Trust me—these were made for scooping.
Aneta’s Tip:
If your sauce looks a little lumpy at first—don’t panic! As it bakes, everything melts together into one creamy dream. Also, my kids love dunking these in ranch. I don’t ask questions—I just keep making them.
From My Kitchen to Yours…
I first made this recipe on a total whim during a family movie night when everyone wanted tacos and something snacky. One bite in, and my kids were already fighting over who got the last piece (spoiler: I did). Now, these Pull Apart Chicken Tacos make an appearance at every birthday party, potluck, and yep—Taco Tuesday too.
FAQs About Pull Apart Chicken Tacos
Can I substitute the cream cheese?
Absolutely. Greek yogurt or sour cream can work in a pinch, but cream cheese gives it that rich, melty texture we all secretly love.
How do I store leftovers?
Pop them in an airtight container in the fridge. Reheat in the oven or air fryer to keep them crispy on the edges!
Can I use rotisserie chicken instead?
Yep! Just shred it and skip the pressure cooking step. You might need to add extra taco seasoning to boost the flavor.
How long do chicken tacos last?
Stored properly in the fridge, they’ll stay fresh for about 3 to 4 days. For best results, reheat in the oven or air fryer so the edges get nice and crispy again. (Microwave works too in a pinch—but let’s be real, crispy wins.)
How long can chicken tacos sit out?
Like most cooked dishes, chicken tacos shouldn’t sit out for more than 2 hours at room temperature. If it’s a hot day (hello, summer potlucks), try to get them refrigerated within an hour to keep things safe and tasty.
Conclusion
These Pull Apart Chicken Tacos are like the cool, cheesy cousin of traditional Shredded Chicken Tacos, but with less mess and way more fun. Whether you’re hosting game night, feeding picky eaters, or just craving something extra comforting, this dish delivers every single time.
So go ahead—roll ‘em up, bake ‘em golden, and let your family pull them apart like the taco-loving champions they are. 🌮💛
Keep the Chicken Magic Going…
If these Pull Apart Chicken Tacos got your mouth watering, you’re definitely going to want to try a few more crowd-pleasing, flavor-packed recipes from Chicken Magic Recipes! For another fun twist on taco night, check out these Cheesy Chicken Enchiladas—they’re creamy, comforting, and always a hit with the family. Craving something soup-er cozy? This Creamy Chicken Taco Soup brings the bold flavors of tacos into a bowl of pure comfort. If handhelds are your jam, don’t miss the Chicken Quesadillas—quick, melty, and perfect for picky eaters or lunchboxes. And if you’re planning ahead for parties or busy weeknights, these Buffalo Chicken Taquitos make the ultimate freezer-friendly snack or appetizer.
Hungry yet? Go ahead, pick your next favorite chicken recipe—your taste buds will thank you. 💛🍗
Print
Pull Apart Chicken Tacos
- Total Time: 40 mins
- Yield: 28 taco pinwheels 1x
Description
These Pull Apart Chicken Tacos are a cheesy, crowd-pleasing twist on classic shredded chicken tacos—baked in a round pan and perfect for sharing! Packed with creamy, spiced chicken and melty cheese, they’re low-carb, meal-prep friendly, and always a hit at the dinner table.
Ingredients
4 large chicken breasts
1 cup chicken broth
4 Tbsp homemade taco seasoning
8 oz cream cheese, softened
1 cup homemade salsa
1 (4.5 oz) can green chiles
1/4 cup shredded Colby Jack cheese
1/4 cup shredded mozzarella cheese
4 Cutdacarb flatbreads (or similar low-carb wraps)
Instructions
Pressure Cook the Chicken: Add chicken breasts, broth, and taco seasoning to a pressure cooker. Cook on high pressure for 12 minutes. Quick release when done.
Shred It Up: Transfer chicken to a stand mixer (or use two forks) and shred until tender.
Make the Filling: Add cream cheese, salsa, and green chiles to the shredded chicken. Mix until smooth and creamy.
Roll It Up: Place a flatbread on a cutting board. Spread 1/4 of the mixture in a line across the edge and roll it tightly like a burrito.
Slice Into Pieces: Chill the rolls in plastic wrap for 20–30 minutes (optional but helpful), then slice each into 7 pieces.
Arrange & Pack: Lightly grease a springform or pie pan. Place the rolled pieces upright, snugly packed like cinnamon rolls.
Top & Bake: Sprinkle Colby Jack and mozzarella cheese on top. Bake at 375°F (190°C) for 20 minutes, until bubbly and golden.
Serve & Enjoy: Carefully remove the pan ring and serve hot with salsa, guac, or sour cream for dipping!
Notes
No pressure cooker? Simmer chicken on the stovetop for 20–25 minutes until fully cooked.
Cutdacarb wraps are low-carb, but any flatbread or tortilla will work—just adjust roll size.
To save time, rotisserie chicken is a great shortcut!
For easier slicing, always chill your rolled flatbreads before cutting.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: ~4 pieces
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 580
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 95 mg