- 4 Tyson® Grilled & Ready® Fully Cooked Grilled Breast Fillets
- 1 tablespoon vegetable oil
- 1 medium green bell pepper, cut into strips
- 1 medium onion, sliced
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 cup Pace® Chunky Salsa
- 8 (8 inch) flour tortillas, heated
- 1 cup Monterey Jack cheese, shredded
- Heat oil in large skillet to medium. Add pepper and onion and cook until tender-crisp.
- Cook chicken according to package directions. Cut into strips.
- Add soup, salsa and chicken to skillet. Cover and heat through.
- Spoon chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Refrigerate leftovers.