Fiesta Chicken & Rice Wraps
Chicken and rice cooked in a delicious combination of cream of chicken soup and picante sauce are wrapped in flour tortillas to make delicious two-fisted sandwiches.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Pace® Picante Sauce
0.5 cup water
1 cup uncooked instant white rice
2 cups cubed boneless, skinless chicken breasts, cooked
4 flour tortilla (10-inch), warmed
1 cup Pace® Picante Sauce
0.5 cup water
1 cup uncooked instant white rice
2 cups cubed boneless, skinless chicken breasts, cooked
4 flour tortilla (10-inch), warmed
Instructions
Heat the soup, picante sauce and water in a 2-quart saucepan over medium heat to a boil, stirring occasionally.
Stir the rice and chicken in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the chicken mixture.
Stir the rice and chicken in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the chicken mixture.
Fiesta Chicken & Rice Wraps
Chicken and rice cooked in a delicious combination of cream of chicken soup and picante sauce are wrapped in flour tortillas to make delicious two-fisted sandwiches.
Directions
Print
Heat the soup, picante sauce and water in a 2-quart saucepan over medium heat to a boil, stirring occasionally.
Stir the rice and chicken in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the chicken mixture.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Pace® Picante Sauce
0.5 cup water
1 cup uncooked instant white rice
2 cups cubed boneless, skinless chicken breasts, cooked
4 flour tortilla (10-inch), warmed
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