Serves: 5
Total Calories: 260

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast (or beef sirloin steak) cut into 1/2 inch strips
1 medium onion, cut into thin strips
medium bell pepper (green or red or combination of both), cut into thin strips
1/4 cup water
1 pack McCormick® Fajita seasoning mix
8 (6-inch) flour tortillas
Topping: salsa, sour cream, guacamole, shredded cheese, chopped tomatoes

AT HOME:
1. Prepare chicken and vegetables and put into freezer bags; put tortillas into foil and insert into Ziploc bag.

AT CAMP:
1. Remove tortillas from baggie; gently warm.

2. Heat 1 Tbsp. of the oil in large skillet on medium high heat.

3. Add chicken; cook and stir 3 minutes until no longer pink; remove from skillet.

4. Heat remaining 1 Tbsp. of oil in same skillet; add onion and bell pepper; cook and stir 3-5 minutes.

5. Return chicken to skillet; stir in water and seasoning mix.

6. Cook 3 minutes or until heated through.

7. Spoon chicken onto tortillas; add toppings.

Fun Fact: Clothing that is too tight will not actually keep you warmer in the cold.

Nutritional Facts:

Serves: 5
Total Calories: 260
Calories from Fat: 88

More Recipes from the In The Wild Chef Cookbook:
Amy’s Backpacking Cinnamon Rolls
Barbara’s Tortilla Soup
Beef Stroganoff
Biscuits and Gravy
Cervidae Finger Steaks
Citrus Grilled Fish
Chocolate French Toast
Cole’s Chicken Fajitas
Dad’s Cioppino
Easy, Cheesy Southern Jambalaya
Fadgen’s French Onion Noodle Bowl
Franklin’s Alpine Fish Fry
Fried Camp Pies
Fry Bread
George’s Clam Chowder
Herbed Tomato Rice
Margo’s Ratatouille
Mt. Borah Baggie Omelet
Pettit Lake Backpacker Pizza
Ramen and Summer Sausage
Red Bean Stew
Spaghetti Carbonara
Spicy Meatball Burritos
Super Dave Donuts
The 45 Liter Backpack Burrito
White Bean Chicken Chili