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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.

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  • 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.

Nutrition Facts

359 calories; 9.4 g total fat; 83 mg cholesterol; 588 mg sodium. 37.7 g carbohydrates; 32.6 g protein; Full Nutrition