Slow Cooker Nacho Chicken and Rice Wraps

Slow Cooker Nacho Chicken and Rice Wraps

30

"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."
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Ingredients

7 h 10 m servings 477 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1335 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  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.

Reviews

30
  1. 39 Ratings

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Most helpful positive review

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 bec...

Most helpful critical review

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

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 bec...

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 ...

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 us...

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

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!

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.

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!

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, de...

I'm reluctant to review this recipe as I did not following the recipe as written. But the concept is great! I had most of the ingredients but no time for the slow cooker. So I cooked the rice p...