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.
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.
1 1/2 vegetable, 2 starch, 3 lean meat, 1 fat