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+ servings

“Rustic" Chicken Fajitas

Author - Serena Wolf
Yields: 2 servings


  • 2 boneless skinless chicken breasts
  • ½ each of a red yellow, and green bell pepper
  • ½ large red onion
  • 4 corn tortillas
  • Mexican blend cheese and pre-made salsa optional but recommended

For the marinade:

  • Juice of 1 lime
  • 4 tbsp Cholula or hot sauce of your choice if you don’t like spicy, you can use less hot sauce. Or none…
  • ¼ tsp garlic powder this is essentially “a pinch”
  • ½ tsp salt a few shakes, I know you probably aren’t camping with measuring spoons. Use your judgment, people.


  • Slice your chicken into medium sized pieces about ½ inch in thickness.
  • Place the chicken in a ziploc bag and add the lime juice, Cholula, garlic powder, and salt. Shake it up to make sure the chicken is coated with marinade and toss the bag in the cooler for at least a half hour.
  • Thinly slice your bell peppers and onions.
  • Place your vegetables in a pan over your camp stove with a little salt. Saute until they are tender, about ten minutes. (If they are cooking too slowly, add a couple tablespoons of water and cover the pan with tin foil.) When the vegetables are cooked, place them on a plate/bowl and cover tightly with tinfoil while you cook your chicken.
  • Pour your chicken and marinade into the pan. Saute until chicken is cooked through (About 5 minutes). Add cooked vegetables to the chicken and heat through for a minute or two.
  • Wrap your corn tortillas in tin foil and throw them on the grill right over your campfire for a couple of minutes to heat them. (If you’re doing this at home, just toss them in the microwave…not in tin foil, OBVIOUSLY).
  • Top your tortillas with warm chicken and vegetables and top with guacamole, cheese, and salsa.