Cooking Directions

• Pour the dressing into a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes. Remove the chicken from the marinade. Discard the marinade.
• Lightly oil the grill rack and heat the grill to medium.  Grill the chicken for 15 minutes or until cooked through, turning over once halfway through the grilling time.
• Heat the soup and salsa in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
• Cut the chicken into thin strips. Divide the chicken among the tortillas.  Top with the soup mixture, onions and avocado, if desired.  Fold the tortillas around the filling.

Ingredients

• 0.25 cup Italian salad dressing
• 1.75  pounds skinless, boneless chicken breast halves
• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 0.5 cup Pace® Chunky Salsa
• 12 flour tortilla, warmed
• 4 green onion, thinly sliced (about 1/2 cup)
• 1  small avocado, pitted, peeled and sliced