How To Make Slow Cooker Mexican Chicken & Rice Wraps

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 regular 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.