Prep/Cook Time: 20 minutes

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

This recipe created by Campbell's.