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.