- 1/4 cup Italian salad dressing
- 6 skinless, boneless chicken breasts
- 1 (10.75 ounce) can Campbell's® Condensed Fiesta Nacho Cheese Soup
- 1/3 cup milk
- 12 (6 inch) flour tortillas
- 4 green onions, thinly sliced
- 1 small avocado, peeled, pitted and sliced (optional)
- Pour dressing into large shallow dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally.
- Remove chicken from marinade. Grill 15 min. or until done, turning once. Discard marinade.
- Mix soup and milk 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.