Slow Cooker Nacho Chicken and Rice Wraps

• 2 (10 3/4 ounce) cans condensed cheddar cheese soup
• 1 cup water
• 2 cups picante sauce or 2 cups salsa, of choice
• 1 14 cups regular long grain rice, uncooked
• 2 lbs chicken breasts, boneless, skinless, cubed
• 10 (10 inch) flour tortillas

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.
6. May also sub cream of chicken soup for the cheddar cheese soup, and then add shredded cheddar cheese as desired.

cheddar cheese, water, picante sauce, regular long grain rice, chicken breasts, flour tortillas

Taken from www.food.com/recipe/slow-cooker-nacho-chicken-and-rice-wraps-477655 (may not work)