slow cooker nacho chicken and rice wraps
Slow Cooker
Slow Cooker Nacho Chicken and Rice Wraps
Spicy shredded chicken and rice cooked in a cheesy sauce, then rolled into wraps. Easy to assemble and perfect for a party platter, lunch box, or game day snack.
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:
- Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
- Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.
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