Chicken and Bean Burritos

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1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/8 teaspoon garlic powder
1 can (11 1/2 ounces) Campbell’s® Condensed Bean with Bacon Soup
3/4 cup Pace® Chunky Salsa
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
8 flour tortillas (8-inch), warmed


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.

Thanks Campbell’s Kitchen


  1. I made the chicken and beans burritos. They were so good! The mix would be good as a dip too.

  2. This recipe is awesome! I have tried already and will do it again!

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