Fireside Fajitas

Fireside Fajitas

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
US
Metric
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

Preparation

  • Prep

  • Ready In

  1. Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
  2. In a plastic bag combine lime seasoning, garlic powder, salt, and black pepper. Add chicken strips, several at a time, shaking to coat.
  3. 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.
  4. 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.
  5. Serve chicken mixture in tortillas with the remaining ingredients.

Nutrition information

  • Serving size: 2 fajitas
  • Per serving: 359 calories; 9 g fat(3 g sat); 6 g fiber; 38 g carbohydrates; 33 g protein; 25 mcg folate; 83 mg cholesterol; 6 g sugars; 521 IU vitamin A; 59 mg vitamin C; 163 mg calcium; 3 mg iron; 588 mg sodium; 575 mg potassium
  • Nutrition Bonus: Vitamin C (98% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, 2 starch, 3 lean meat, 1 fat

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