- 1/4 C. Italian salad dressing
- 6 boneless chicken breast halves
- 1 can (10 3/4 oz.) Campbell's® Cheddar Cheese Soup
- 1/2 C. Pace® Chunky Salsa
- 12 (8") Mission® Fajita Size Flour Tortillas, warmed
- 4 green onions, thinly sliced
- 1 small avocado, peeled, seeded and sliced (optional)
Pour dressing into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally. Remove chicken from marinade. Discard marinade. Grill or broil chicken 15 min. or until done, turning once. Mix soup and salsa in saucepan. Heat through. Slice chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling. Makes 12 fajitas.