An easy dinner idea from Campbell's.
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 Campbell's Condensed Low Fat Cream of Celery
1/2 cup chunky salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
Step 1: Heat oil in skillet. Add chicken and cook until browned, stirring often.
Step 2: Add pepper and onion and cook until vegetables are tender-crisp and chicken is cooked through.
Step 3: Add soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down centre of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.