Lemon and oregano hit the coals first, blooming into that bright, herby scent that pulls everyone toward the fire with a plate in hand. Inside the foil, chicken stays juicy while bell peppers and red onion soften at the edges, picking up a little char and a lot of savory drippings. A handful of olives finishes it off with a salty bite, and suddenly lunch feels a lot more interesting than another sandwich.
Foil Packet Mediterranean Chicken Pitas keep camp cooking simple: prep the packets at home, stash them in the cooler, then set them over steady campfire coals when you’re ready to eat. The sealed foil steams everything together so the chicken cooks evenly and the veggies turn tender without babysitting a skillet, and cleanup is basically folding the foil and packing it out.
Warm the pitas near the grate until they’re soft with a little toast on the outside, then stuff them with the hot chicken and vegetables. Add tzatziki at the end so it stays cool and creamy, and let those lemony juices soak into the bread. It’s a fresh, satisfying mid-day meal that travels well from campsite to trailhead.
Foil Packet Mediterranean Chicken Pitas
Equipment
- Heavy-duty foil
- Tongs
- Knife
Ingredients
- 2 medium chicken breasts sliced into strips
- 1 cup bell peppers mixed colors, sliced
- 1/2 cup red onion sliced
- 1/2 cup kalamata olives halved
- 2 tablespoons olive oil
- 1 lemon lemon juice zested and juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pieces pita bread
- 1/2 cup tzatziki sauce
Instructions
- Build a medium campfire with hot embers.
- In a bowl, toss chicken, peppers, onion, olives, olive oil, lemon zest and juice, oregano, salt, and pepper.
- Divide mixture among four large sheets of foil. Fold and seal tightly into packets.
- Place packets on campfire grate or directly on embers. Cook 15–20 minutes, turning once, until chicken is cooked through.
- Carefully open packets (watch for steam). Serve chicken and veggies in warm pita with a spoonful of tzatziki.