Quick Chicken and Rice Burritos

Canned chicken and instant rice make this a breeze to whip up. Corrinne U. Philadelphia, PA Prep Time: 5 min Cook Time: 10 min Servings: 4 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

Campbell's Condensed Tomato Soup (10.75 oz.)

Kraft Minute Rice

McCormick Chicken Taco Seasoning Mix

Mission White Flour Tortillas (20 oz.)

Swanson White Chunk Chicken (12.5 oz.)

1 can Campbell's Condensed Tomato Soup (10.75 oz.) 1 1/2 cups Kraft Mild Shredded Cheddar Cheese (8 oz.) 1 1/2 cups Kraft Minute Rice 1 pkg. McCormick Chicken Taco Seasoning Mix 12 Mission White Flour Tortillas (20 oz.) 1 can Swanson White Chunk Chicken (12.5 oz.)

Preparation

1. Add drained chicken to a skillet and break up into pieces. Add the seasoning mix, soup, 1 3/4 cups water, and rice and stir. Bring to boil over medium heat.


2. Reduce heat to simmer and cover. Cook for 5 minutes until the rice is tender and water is absorbed.


3. Place 2 tbsp. of shredded cheese in the center of each tortilla. Add some of the chicken/rice mixture to the center on top of the cheese and roll up burrito-style.

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