These quick and tasty burritos feature a zesty combination of Campbell's® Condensed Bean with Bacon Soup, Pace® Thick and Chunky Salsa and Swanson® Premium Chunk Chicken, heated and served inside warmed flour tortillas.
Ingredients:
1 tablespoon vegetable oil
1 medium onion, chopped
1/8 teaspoon garlic powder
1 (11.5 fl oz) can Campbell's® Condensed Bean with Bacon Soup
3/4 cup Pace® Thick & Chunky Salsa
2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
3 (8 inch) flour tortillas, warmed
Directions:
Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender.
Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.
Serving Suggestion: Serve with carrot sticks and apple-raisin salad with red raspberry vinaigrette. For dessert serve mini-sugar cookies.
Ingredients:
1 tablespoon vegetable oil
1 medium onion, chopped
1/8 teaspoon garlic powder
1 (11.5 fl oz) can Campbell's® Condensed Bean with Bacon Soup
3/4 cup Pace® Thick & Chunky Salsa
2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
3 (8 inch) flour tortillas, warmed
Directions:
Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender.
Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.
Serving Suggestion: Serve with carrot sticks and apple-raisin salad with red raspberry vinaigrette. For dessert serve mini-sugar cookies.
No comments:
Post a Comment