What You'll Need
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 cup Pace® Picante Sauce
1/2 cup water
1 cup uncooked instant white rice
2 cups cubed cooked chicken
4 flour tortillas (10-inch), warmed
Heat the soup, picante sauce and water in a 2-quart saucepan over medium heat to a boil, stirring occasionally.
Stir the rice and chicken in the saucepan. Cover and remove the saucepan from the heat. Let stand for 5 minutes.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the chicken mixture.