Slow Cooker Mexican Chicken & Rice Wraps

Campbell's Slow Cooker Mexican Chicken & Rice Wraps Recipe

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 spice to make it a true family favorite.

At a glance


5 min.


7 hr. 5 min.



Servings: 1 wrap each

Cook: 7 hr.

Made With

  • Campbell’s® Condensed Cheddar Cheese Soup

    Campbell’s® Condensed Cheddar Cheese Soup

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

2 cans (10 3/4 ounces each ) Campbell’s® Condensed Cheddar Cheese Soup
1 cup water
1 jar (16 ounces) Pace® Picante Sauce
1 1/4 cups uncooked long grain white rice
2 pounds skinless, boneless chicken breast halves
6 flour tortillas (10-inch), warmed

How to Make It

  • 1

    Stir the soup, water, picante sauce and rice in a 4-quart slow cooker.  Add the chicken and turn to coat.

  • 2

    Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.  Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.  Return the chicken to the cooker and stir.

  • 3

    Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.

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  • Time-Saving: Or you may cook this recipe on HIGH for 3 1/2 to 4 hours.
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