2 whole wheat 10 inch tortillas
1 cup dry cubed bread crumbs
1/2 onion diced
1/2 red bell pepper diced
1 - 10 oz can cream of celery soup
1 tbsp dried sweet basil
4 tbsp canola oil
Preheat oven to 375 degrees Farenheit. Heat oil in large frying pan.
Mix bread crumbs, onion, pepper, soup and basil together. Filet the chicken breast so that it is flat and place it on the tortilla. Place several large spoonfuls of the soup mixture on the center of the chicken breast. Fold the tortilla and chicken over to create a sandwich. Place tortilla/chicken into hot oil and fry for 3 minutes, turn tortilla/chicken over and fry for another three minutes.
Remove tortilla/chicken from frying pan and place into a 13x9 inch shallow casserole dish that has been sprayed with cooking spray. Place casserole dish into oven and bake for 25 minutes.
Serve with brown curried rice.