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


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

2 fajitas
359 calories; protein 32.6g; carbohydrates 37.7g; dietary fiber 5.8g; sugars 6.3g; fat 9.4g; saturated fat 2.9g; cholesterol 82.8mg; vitamin a iu 520.9IU; vitamin c 59.4mg; folate 25.5mcg; calcium 163.5mg; iron 2.9mg; magnesium 43.2mg; potassium 574.7mg; sodium 588.1mg.

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