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
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...
Directions
Print
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 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
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