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Source: Campbell's Recipes
Tagged With: 4 servings
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!
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Serves: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
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2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast half, cut into strips
1 medium red 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 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1 cup water
1 cup rinsed, drained canned black beans
1 cup uncooked instant white rice
8 flour tortilla (8-inch), warmed




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.





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