1can Campbell's Condensed Low Fat Cream of Celery Soup
1cupPace Chunky Salsadivided
1cupMonterey Jack cheeseshredded
Heat oil in a large nonstick skillet set over medium-high heat. Cook chicken for 5 minutes or until lightly browned. Add green pepper, red pepper, onion and Tex-Mex seasoning.
Cook, stirring often, for 7 to 10 minutes or until vegetables are tender-crisp and chicken is cooked through. Add soup and 1/2 cup of salsa; bring to a simmer. Stir in corn. Cook for 2 to 3 minutes or until heated through.
Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Serve with lime wedges
Add a few dashes of hot sauce for those who like it spicy. For some added zest, squeeze the lime wedge over the fajita filling before folding the tortilla.