Campbell’s Nacho Chicken and Rice Wraps

(from julijewelz’s recipe box)

Tip: for firmer rice, substitute converted rice for regular long-grain rice.

Source: Crock-Pot Cookbook (from RecipeThing user kintyre)

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

  1. Mix soup, water, salsa, rice and chicken in the Crock-pot slow cooker.

  2. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours or until done.

  3. Spoon about 1 cup rice mixture down center of each tortilla.

  4. Fold tortilla around filling.

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