BBQ Chicken Wraps

BBQ Chicken Wraps
  • 7 oz pouch chicken breast
  • 2 flour tortillas (soft taco size)
  • 1⁄4 c bbq sauce
  • 2 oz pepper-jack cheese
  • 1⁄4 c french fried onions

At home:

Pack the fried onions into a snack bag. Tuck in 2 paper towels with everything.

In camp:

Open up the chicken pouch and add in the BBQ sauce, stirring well to break up the chicken.

Lay out a clean paper towel for each tortilla, divide the chicken between the two. Dice up a piece of cheese on each tortilla, then sprinkle on the onions. Roll up and enjoy!

Take more of the fried onions as a side treat.

Serves 2.
BBQ is shelf stable and can be carried in a leak-proof container or you can use two tubs from a fast food restaurant. Pepper-jack cheese can be found at most grocery stores in sticks similar to string cheese, bring along 2 sticks. If you cannot find, carry 2 ounces of the cheese. Colby cheese or cheddar also works.
This recipe appeared on our column Trail Eats in Wa Trails Magazine November/December 2011 issue: