Slow Cooker Mexican Chicken & Rice Wraps
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 spice to make it a true family favorite.
Ingredients
2 cans (10 1/2 ounces each ) Campbell’s® Condensed Cheddar Cheese Soup
1 cup water
1 jar (16 ounces) Pace® Picante Sauce
1.25 cups uncooked long grain white rice
2 pounds skinless, boneless chicken breast halves
6 flour tortilla (10-inch), warmed
1 cup water
1 jar (16 ounces) Pace® Picante Sauce
1.25 cups uncooked long grain white rice
2 pounds skinless, boneless chicken breast halves
6 flour tortilla (10-inch), warmed
Instructions
Stir the soup, water, picante sauce and rice in a 4-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Return the chicken to the cooker and stir.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Return the chicken to the cooker and stir.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
Slow Cooker Mexican Chicken & Rice Wraps
Print
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 spice to make it a true family favorite.
Instructions
Stir the soup, water, picante sauce and rice in a 4-quart slow cooker. Add the chicken and turn to coat.Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Return the chicken to the cooker and stir.Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
Ingredients
2 cans (10 1/2 ounces each ) Campbell’s® Condensed Cheddar Cheese Soup1 cup water1 jar (16 ounces) Pace® Picante Sauce1.25 cups uncooked long grain white rice2 pounds skinless, boneless chicken breast halves6 flour tortilla (10-inch), warmed
