Slow Cooker

Slow Cooker Nacho Chicken and Rice Wraps

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Description

Spicy, cheesy chicken and rice slow-cooked with salsa, perfect for stuffing into tortillas for quick, flavorful wraps.

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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