Campfire Chicken Fajita Foil Packs

Ingredients

• 1.5 lb Boneless skinless chicken thighs, sliced into thin strips
• 1 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 1 Yellow bell pepper, sliced
• 1 large Yellow or red onion, sliced
• 2 tbsp Olive oil
• 2 tsp Chili powder
• 1.5 tsp Ground cumin
• 1 tsp Smoked paprika
• 1/2 tsp Garlic powder
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 Lime
• 8 small Flour or corn tortillas

Instructions

1. Prepare a campfire with a stable bed of hot coals or preheat a grill to medium heat.
2. Cut four large sheets of heavy-duty foil.
3. In a bowl combine chicken, bell peppers, onion, olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
4. Toss until the chicken and vegetables are thoroughly coated.
5. Divide the mixture among the foil sheets.
6. Seal each packet tightly while leaving a little room for steam.
7. Place packets over medium campfire heat or on a grill.
8. Cook approximately 20–30 minutes, carefully turning once or twice.
9. Open one packet carefully after approximately 20 minutes and check the thickest chicken pieces. Chicken must reach 165°F.
10. Continue cooking as needed until the chicken is fully cooked and peppers are tender.
11. Remove packets from heat. Squeeze fresh lime juice over each portion.
12. Warm tortillas briefly on the grill grate, in a dry skillet, or wrapped in foil near the heat.
13. Fill tortillas with the chicken and pepper mixture. Add optional toppings only at serving time.

Nutrition

Chef's Notes

CHICKEN THIGHS: Thighs are especially useful for camping because they stay juicy despite uneven outdoor heat. CUT SIZE: Slice the chicken into fairly thin, similar-size strips so it finishes at the same time. FOOD SAFETY: Transport raw chicken below 40°F and keep it sealed separately from ready-to-eat ingredients.

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