Southwestern Chicken & Pepper Wraps
This recipe's a keeper! It's versatile (great for lunch, dinner or parties), it features scrumptious southwestern ingredients, and it's on the table in just 45 minutes. Try it tonight!
Ingredients
2 tablespoons vegetable oil
1.25 pounds skinless, boneless chicken breast halves, cut into strips
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, sliced (about 1/4 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 cup water
1 cup rinsed, drained black beans
1 cup uncooked instant white rice
8 flour tortilla(8-inch), warmed
1.25 pounds skinless, boneless chicken breast halves, cut into strips
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, sliced (about 1/4 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 cup water
1 cup rinsed, drained black beans
1 cup uncooked instant white rice
8 flour tortilla(8-inch), warmed
Instructions
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Add the remaining oil to the skillet. Add the peppers and onion and cook until they're tender-crisp, stirring occasionally.
Stir the soup, water and beans, if desired in the skillet and heat to a boil. Stir in the rice. Cover and remove the skillet from the heat. Let stand for 5 minutes.
Spoon about 3/4 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
Add the remaining oil to the skillet. Add the peppers and onion and cook until they're tender-crisp, stirring occasionally.
Stir the soup, water and beans, if desired in the skillet and heat to a boil. Stir in the rice. Cover and remove the skillet from the heat. Let stand for 5 minutes.
Spoon about 3/4 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
Southwestern Chicken & Pepper Wraps
This recipe's a keeper! It's versatile (great for lunch, dinner or parties), it features scrumptious southwestern ingredients, and it's on the table in just 45 minutes. Try it tonig...
Directions
Print
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Add the remaining oil to the skillet. Add the peppers and onion and cook until they're tender-crisp, stirring occasionally.
Stir the soup, water and beans, if desired in the skillet and heat to a boil. Stir in the rice. Cover and remove the skillet from the heat. Let stand for 5 minutes.
Spoon about 3/4 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
Ingredients
2 tablespoons vegetable oil
1.25 pounds skinless, boneless chicken breast halves, cut into strips
1 medium red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, sliced (about 1/4 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
1 cup water
1 cup rinsed, drained black beans
1 cup uncooked instant white rice
8 flour tortilla(8-inch), warmed
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