Tuesday, December 14, 2010

Nacho chicken and rice wraps

2 cans Cheddar Cheese Soup
1 cup water
2 cups salsa
1 1/4 cups uncooked regular long-grain white rice
2 pounds skinless, boneless chicken breasts, cut into cubes
10 flour tortillas

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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