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READY IN 7+ hrs

Slow Cooker Nacho Chicken and Rice Wraps

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"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 spicy to make it a true family favorite." — Campbell's Kitchen

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Measuring All-Purpose Flour

Original recipe makes 10 servings Change Servings

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)

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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.

Kitchen-Friendly View

PREP 10 mins
COOK 7 hrs
READY IN 7 hrs 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 20, 2010

I would have given this 5 stars but 7 hours in the slow cooker was WAY TOO LONG! The rice ended up really mushy :( I also added seasoned salt, garlic salt and pepper for a little more flavor because it was a little bland.. A good tip: When I tasted it after it had been cooking for 5 hours, the rice was fully cooked and so was the chicken. i wouldn't cook it for 7 hours. Luckily my husband is Samoan and not a picky eater at all so we ate it and loved it regardless :)

—MissyLeilua

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Most Helpful Critical Review

Nov 17, 2010

needs more flavor/spice. try fiesta nacho cheese soup. add rice later-too mushy

—Melissa

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38 Ratings

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Jan 27, 2010

YUM! I added a bit of garlic powder. I used frozen chicken breasts, and shredded the chicken right before we ate. I also put sour cream in the wrap. So good, so easy. Five frozen breasts cooked just fine in my cooker in 6.75 hours on low.

—heavencent70

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Feb 03, 2011

I made this for a mexican lunch party at work. It was really good. I cooked it on high for 4 1/2 hours. It was not spicey or anything. I'm not a spicey fan. It was not too mushy either, but I used extra long grain rice.

—Brittany

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Feb 08, 2010

A fantastic throw everything in the pot meal. We added shredded cheese, black olive, avocado and sour cream to each wrap. My son put his in a hard taco shell and loved it!

—SHENDOAH

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Jan 19, 2010

My kids loved this, and it coudn't have been easier to make! I didn't take the time cube the chicken, but after 7 hrs, it was easily shredded with a fork.

—Fred Snider

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Mar 29, 2011

i made this to try something differant... its a great recipe. I added a can of Rotelle diced tomatoes and served it with sour cream and shredded cheese on the wraps. everyone loved it!

—kristiT

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Dec 07, 2010

I took the other reviews to heart and added some spices and kept an eye on the cooking time. I ended up cooking it on low for 5 hours, then put it on warm till it was dinnertime. We loved it, definitely will make it again.

—ninakiggans

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Nutrition

Calories
477 kcal
24%

Carbohydrates
65.6 g
21%

Cholesterol
49 mg
16%

Fat
10.1 g
15%

Fiber
4.6 g
18%

Protein
26.4 g
53%

Sodium
1335 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Nacho Chicken and Rice Wraps

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 477
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 15 %
Saturated Fat 2.9g 15 %
Cholesterol 49mg 16 %
Sodium 1335mg 53 %
** Potassium 250mg 7 %
Total Carbohydrates 65.6g 21 %
Dietary Fiber 4.6g 18 %
Protein 26.4g 53 %
Sugars 5.6g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium 14 %
** Iron 38 %
** Thiamin 52 %
** Niacin 106 %
** Vitamin B6 19 %
** Magnesium 14 %
** Folate 65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.