• Cooking Time: 15 minutes
• Servings: 4 servings
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 cup chunky-style salsa
• 1/2 cup water
• 1 cup uncooked instant white rice
• 2 cups cubed cooked chicken
• 4 flour tortillas (10-inch)
• Sour cream (optional)

1. Mix soup, salsa and water in a saucepan; heat to boiling; stir in rice and chicken; cover and remove from heat; remove from heat and let stand 5 minutes.
2. Spoon about 1 cup chicken mixture down the center of each tortilla; fold tortilla around filling.
3. Serve with sour cream, if desired.

I found this delicious Tex-Mex recipe on the Campbells Kitchen website. Although it's intended to be a wrap, I've found that it can just as easily be enjoyed by being served in a bowl with a dollop of sour cream (my family and I have had it both ways!).