CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2007-07-29
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- boneless chicken breast
- fajita marinade
- onions
- bell peppers
- flour tortillas
- lettuce
- salsa
- sour cream
- shreaded cheese
Instructions
Cut chicken into approx. 2" strips and 1/4"wide.
Ready marinade. (I use powered fajita mix and mix according to package directions)
Place chicken strips and marinade into sturdy plastic bag or sealable container.
Let chicken soak in marinade at least 2 hours, but a day or 2 works better.
Chop lettuce, bell pepper, and onions.
Cook together in a skillet the chicken, bell peppers, and onions for 10-15 min.
For less clean up you can seal chicken, onion, and bell pepper in aluminum foil pouch and cook over hot coals of a campfire or charcoal and cook for 15-20 minutes for indivdual portions or 25-30 for group portions.
Allow everyone to make there own fajitas by adding ingredents of their chioce to a flour tortillas and enjoy.
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