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Southwestern Chicken and Pepper Wraps Recipe

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This recipe for Southwestern Chicken and Pepper Wraps is from The Dvorak Family Cookbook II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
1 medium red pepper cut into 2-inch long strips
1 medium green pepper cut into 2-inch long strips
1 small onion, sliced
1 can (10 ¾ ) Golden Mushroom Soup
1 cup water
1 cup black beans, rinsed and drained
1 cup uncooked instant rice
8 flour tortillas
Directions:
Directions:
* In medium skillet over medium-high heat, heat half the oil. Add chicken and cook 10 minutes or until no longer pink and juices evaporate, stirring often.

* Reduce heat to medium. Add remaining oil. Add peppers and onion and cook until tender-crisp, stirring often. Add soup, water and beans. Heat to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes.

* Spoon ¾ cup chicken mixture down center of each tortilla. Fold tortilla around filling.

 

 

 

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