Campbell’s Nacho Chicken and Rice Wraps
(from kintyre’s recipe box)
Tip: for firmer rice, substitute converted rice for regular long-grain rice.
Source: Crock-Pot Cookbook
Prep time: 5 minutes
Serves 10 people
Categories: dinner
Ingredients
- 2 cans Campbell's Cheddar Cheese Soup
- 1 cup water
- 2 cups Pace Chunky Salsa or Picante Sauce
- 1 1/4 cups uncooked regular long-grain white rice
- 2 pounds boneless chicken breasts, cubed
- 10 flour tortillas (10 inches in diameter)
Directions
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Mix soup, water, salsa, rice and chicken in the Crock-pot slow cooker.
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Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours or until done.
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Spoon about 1 cup rice mixture down center of each tortilla.
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Fold tortilla around filling.