Southwestern Chicken & Pepper Wraps

• 2 tablespoons vegetable oil
• 1 lb boneless chicken breast, cut into strips
• 1 medium red pepper, cut into 2 inch strips
• 1 medium green pepper, cut into 2 inch strips
• 1 small onion, sliced
• 1 (10 3/4 ounce) can Campbell's Golden Mushroom soup
• 1 cup water
• 1 cup canned black beans, rinsed and drained (optional)
• 1 cup uncooked MINUTE White Rice
• 8 (8 inch) flour tortillas

1. In medium skillet over medium-high heat, heat half the oil.
2. Add chicken and cook 10 minutes or until no longer pink and juices evaporate, stirring often.
3. Reduce heat to medium.
4. Add remaining oil.
5. Add peppers and onions and cook until tender-crisp, stirring often.
6. Ad soup, water and beans.
7. Heat to a boil.
8. Stir in rice.
9. Cover and remove from heat.
10. Let stand 5 minute.
11. Spoon about 3/4 cup chicken mixture down center of each tortilla.
12. Fold tortilla around filling.

vegetable oil, chicken breast, red pepper, green pepper, onion, campbells golden mushroom soup, water, black beans, flour tortillas

Taken from www.food.com/recipe/southwestern-chicken-pepper-wraps-19744 (may not work)