Griddle Chicken Fajitas
Chicken, peppers, and onion on a hot griddle, wrapped in tortillas at the picnic table.
- calories
- 610
- weight
- 11 oz
- cal / oz
- 55
- protein
- 42 g
- serves
- 6, scales
- prep
- 15 min
- cook
- 15 min
- total time
- 30 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Grill grate
- Campfire coals
- Car camping
- Basecamp
- One pot
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Boneless skinless chicken breast | 3 breasts | sliced into strips at home |
|---|---|---|
| Mango chipotle seasoning | 1 tsp, plus more for the chicken | any fajita blend works |
| Bell peppers | 2 | cut into strips at home |
| White onion | 1/2 large | sliced |
| Flour tortillas | 6 large | |
| Shredded cheddar | 1 cup | Tex-Mex blend is fine |
| Sour cream | 1/2 cup | |
| Lime | 1 | |
| Cilantro | a small bunch | |
| Cooking oil | 1 tbsp |
Method
- Get the griddle or a large skillet on the grate over a solid bed of coals and let it come fully up to heat. Wipe on a thin film of oil.
- Lay the seasoned chicken strips out in one layer. Leave gaps. Turn them a few times until they are browned and cooked through, about 8 minutes.
- Push the chicken to a cooler corner and add the peppers and onion. Cook until they slump and pick up some char.
- Squeeze the lime over everything and stir it together. Pull the pan off the heat.
- Lay the tortillas straight on the griddle for a few seconds a side, just until they go soft.
- Fill, then top with cheese, sour cream, and torn cilantro.
This one stays a cooler recipe on purpose. Chicken, cheese, and sour cream all need cold, so it belongs at a car camp or basecamp with a full cooler, not in a pack. What it buys you is one hot surface and almost no cleanup.
The cutting happens at home. Sliced chicken and pre-cut peppers pack flatter, chill faster, and mean you are not doing knife work on a picnic table in fading light. Heat matters more than anything else here: a griddle that is not fully hot will steam the chicken grey instead of browning it. The lime goes on at the end, off the heat, or it cooks down to nothing.
Packing
Slice the chicken and vegetables at home and pack them in separate zip bags, seasoning already on the chicken. Both stay flat on the bottom of the cooler with the sour cream and cheese. Lime and cilantro ride on top so they do not get crushed.
Variations
- No griddle: a 12-inch cast iron skillet on the grate does the same job in two batches.
- Swap the sour cream for a squeeze bottle of hot sauce and the meal turns dairy-light and cooler-friendlier.
https://campfirefoodie.com/blackstone-chicken-fajita-recipe