2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's Cream of Mushroom
or 98% Fat Free Cream of Mushroom Soup
1/2 cup Pace Chunky Salsa
8 Mission Flour Tortillas (8")
1 cup shredded Monterey Jack cheese
Heat oil in skillet. Add chicken and cook until browned, stirring often. ADD pepper and onion and cook until tender-crisp. Add soup and salsa and heat through. Spoon about 1/2 cup chicken
mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Makes 4 servings.
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