Chicken Fajitas

ingredients

• 1/4 cup Italian salad dressing
• 6 skinless, boneless chicken breasts
• 1 (10.75 oz) can Campbell’s condensed cheddar cheese soup
• 1/2 cup Pace thick & chunky salsa
• 12 (8 inches) flour tortillas, warmed
• 4 green onions, thinly sliced
• 1 small avocado, peeled, seeded & sliced (optional)

directions

1. Pour dressing into the shallow nonmetallic dish. Add chicken & turn to coat. Cover & refrigerate 30 minutes, turning occasionally. Remove chicken from marinade. Discard marinade.
2. Grill or broil chicken 15 minutes or until done, turning once.
3. Mix soup & salsa in a saucepan. Heat through.
4. Slice chicken into thin strips & place down the center of each tortilla. Top with onions, avocado & soup mixture. Fold tortilla around filling.