in skillet, stir fry chicken in a little olive oil for about 3 minutes. remove from heat and set aside

in small bowl, combine mayo, sour cream and soups, mix well. when i only use a small amount of the canned soups for cooking, i put them in a small ziplock bag and store them in the freezer. then i just quickly defrost in a bowl of hot water next time i need them.

add rice and chicken to mixture and stir to combine.

warm tortillas and add chicken mix to each.

sprinkle with cheddar and microwave about 25 seconds to melt, then fold envelope style and enjoy!