Chicken Fajitas Recipe (Easy and Clean for Camp)

Print Recipe

No ratings yet

Make these mouth-watering chicken fajitas at your next camp trip. Neat and clean, quick to make.

Prep Time20

Cook Time20

Course: Main Course

Cuisine: American, Mexican, New Mexican, tex-mex

Keyword: fajitas

Servings:

Calories: 529kcal

Ingredients

1.5 lb chicken breast sliced thinly
1 bell pepper sliced thinly
1 yellow onion sliced thinly
4 oz mushrooms thickly sliced - about ¼"
8 flour tortillas taco-size
1 tablespoon dry fajita seasoning
½ tablespoon adobo seasoning
½ tablespoon minced garlic 3 cloves
5-8 tablespoon cooking oil, divided, as needed (canola, avocado, or vegetable)
cilantro chopped for toppings
sour cream toppings
salsa toppings

Instructions

Pre-Trip Prep

Thinly slice the chicken. Season strips with fajita seasoning (no need to measure seasoning, just liberally shake over the chicken). Put in an airtight container and store in fridge.
Thinly slice pepper and onion. Slice mushroom into roughly ¼" slices. Season veggies with adobo seasoning. Put in airtight container, separate from chicken, and store in fridge.

Cook Instructions

Preheat cooking surface and add 1 tablespoon oil. Place chicken strips on hot surface and cook 4-5 minutes until only a hint of pink is showing. Remove from cooktop and set aside.
Add 2 tablespoon of oil. Add all vegetables to cooktop. Sprinkle with adobo or fajita seasoning during cook. Cook 5-7 minutes until peppers are soft.
Add the chicken to the veggies. Cook it all another 3-5 minutes or until chicken is fully done (165 degrees). Add garlic and cook 2 more minutes or until garlic becomes fragrant. Remove chicken and veggies from grill and set aside.
Add 2 tablespoons oil to hot grill surface. Add tortillas. Add more oil to cook surface if needed - but not too much because you don't want to saturate the tortillas. Cook in oil, flipping every 1-2 minutes until they are golden brown.
Serve with cilantro, sour cream, and salsa.

Notes

Use 1–2 tortillas per person, depending on appetite and how full you make them.

I say 5-8 tablespoon of oil in the ingredients, but only tell you to use 5. The other 3 are just to keep on hand in case you need them for the tortillas or vegetables (to keep them from getting too dry while cooking)

Nutrition