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.

The Best Pull Apart Chicken Tacos

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

Scale

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)

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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