With some foil and a cast-iron skillet, this Tex-Mex favorite cooks up easily on your next camping trip. Simply pack the seasoned chicken (Step 2) and prepped peppers and onions in sealed bags in the cooler.
Nutrition per serving may change if servings are adjusted.
2 teaspoons salt-free fiesta lime seasoning, such as Mrs. Dash brand
1 teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper
1 pound skinless, boneless chicken breast halves, cut into thin strips
2 teaspoons canola oil
2 cups green, yellow, and/or red sweet pepper strips
1 large onion, thinly sliced
8 (6 inch) 100% whole wheat flour tortillas, such as Mission brand
½ cup refrigerated salsa
¼ cup snipped fresh cilantro
¼ cup plain fat-free Greek yogurt (optional)
¼ cup refrigerated avocado dip (guacamole), such as Wholly brand (optional)
1 lime, cut into 4 wedges
Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
In a plastic bag combine lime seasoning, garlic powder, salt, and black pepper. Add chicken strips, several at a time, shaking to coat.
In a 12-inch cast iron skillet heat 1 tsp. of the oil over campfire. Add chicken; cook 3 to 4 minutes or until no longer pink, stirring frequently. Remove chicken.
In skillet heat remaining 1 tsp. oil over campfire. Add sweet peppers and onion; cook 8 to 10 minutes or until tender and golden, stirring frequently. Stir in chicken; heat through. Meanwhile, wrap tortillas in foil. Heat foil packet over campfire 8 to 10 minutes or until tortillas are warm, turning once.
Serve chicken mixture in tortillas with the remaining ingredients.