Slow Cooker Nacho Chicken and Rice Wraps |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 10 |
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When the family arrives for supper, the aroma from this slow-cooking main dish will welcome them. And the cheesy chicken and rice filling has just the right amount of spicy to make it a true family favorite. Ingredients:
2 (10.75 ounce) cans campbell's® condensed cheddar cheese soup |
1 cup water |
2 cups pace® picante sauce |
1 1/4 cups uncooked regular long-grain white rice |
2 pounds skinless, boneless chicken breasts, cut into cubes |
10 flour tortillas (10-inch) |
Directions:
1. Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
3. Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.
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