Fiesta Chicken and Rice Wraps

Fiesta Chicken and Rice Wraps

Campbell's Kitchen 0

"Chicken and rice cooked in a delicious combination of Campbell's® Condensed Cream of Chicken Soup and Pace® Thick & Chunky Salsa are wrapped in flour tortillas to make delicious two-fisted sandwiches."

Ingredients 15 m {{adjustedServings}} servings 479 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1490 mg
  • 60%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Mix soup, salsa and water in saucepan. Heat to a boil.
  2. Stir in rice and chicken. Cover and remove from heat. Let stand 5 min.
  3. Spoon about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling.
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  • Tip: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.
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Reviews 14

  1. 23 Ratings


This recipe was really great. My husband and I loved it. The only change I would make is to add a bit of cheese before wrapping it.


This was a big hit. My boyfriend ate 3 of them. I added more rice, due to the comment above about it being too runny. I'm guessing she didn't let it sit too long...also, the rice didn't cook in 5 minutes. I had to let it sit for about 15 before the rice was soft and thick. I added green onions to it, and shredded cheese before AND after scooping it into a tortilla. I also warmed the tortillas in the oven beforehand.

Becker Family

Love these wraps, only thing I did differently was add 2 1/2 cups of rice, to equal the liquid amount. Everyone loved this recipe and it was very quick to make. Thank-you :D