10 oz Can cream of mushroom soup

1/4 c Milk

2 tb Dijon mustard

1 ts Dried tarragon leaves

2 1/2 c Chicken, cooked, diced

2 1/2 c Broccoli flowerettes, cooked

2 Green onions, sliced

8 Tortillas

1 tb Vegetable oil

1 c Swiss cheese, shredded

Combine soup, milk, mustard and tarragon. Stir in chicken, broccoli and green onion. Spoon about 1/2 cup mixture into centre of each tortilla. Fold in sides and roll up. Place, seam side down, in greased 12x8x1 3/4-inch (30x20x4.5cm) baking dish. Bake at 350F(180C) for 15

minutes. Sprinkle with cheese. Bake 10 minutes longer.