Slow Cooker Nacho Chicken and Rice Wraps

This recipe is courtesy of Campbell's web site. It's yummy and in my opinion can serve more than 10.

• Ready In: 7 hrs 10 mins
• Serves: 10
• Yields: 10 wraps

Ingredients

• 2 (10 3/4ounce) cans  condensed cheddar cheese soup
• 1  cup water
• 2  cups  picante sauce or 2  cups salsa, of choice
• 1 1⁄4 cups  regular long grain rice, uncooked
• 2  lbs chicken breasts, boneless, skinless, cubed
• 10 (10 inch)  flour tortillas

Directions

1. In a 4 quart slow cooker, stir first 5 ingredients together.
2. Cover and cook on Low 7-8 hours, or until chicken and rice are cooked through.
3. Spoon about 1 cup of chicken mixture down the center of each tortilla.
4. Fold tortilla around filling.
5. Note: May also add additional toppings of choice on filled shell, ie: lettuce, tomato, cheese etc. May also sub cream of chicken soup for the cheddar cheese soup, and then add shredded cheddar cheese as desired.