2 T. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 med. green pepper, cut into strips
1 med. onion, sliced
1 can cream of mushroom
1/2 cup chunky salsa
8 flour tortillas
1 cup shredded Monterrey jack cheese
Heat oil in skillet. Add chicken and cook til browned, stirring often. Add pepper and onion, cook til tender-crisp. Add soup and salsa, heat through. Spoon about 1/2 cup chicken mix down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.
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