June 19, 2018
Dinner, Lunch, Main Dish,
Poultry, Chicken, Vegetables, Onions, Peppers, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Picnic, Weeknight Meals, Gluten-Free, No Eggs, Boneless Pieces, Open Fire more
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"From our daily newspaper The West Australian. Times are estimated."
Light firewood or charcoal and let fire burn down to medium-hot embers or coals and then top with a grill rack.
Combine Cajun seasoning, garlic powder and pepper in a plastic bag and then add the chicken strips and shake well to coat.
Heat 1 teaspoon of oil in a large cast-iron frying pan over the camp fire and add the chicken and cook for 3 to 4 minutes stirring often, until the chicken is just cooked and transfer to a plate and keep warm.
Heat the remaining oil in the pan and add the capsicum and onion, and cook, stirring often, for 8 to 10 minutes or until tender and then return the chicken to the pan and heat through.
Meanwhile wrap the wraps in foil and heat over the camp fire for 8 minutes or until warmed through, turning the packet once.
Serve the chicken in wraps topped with salsa, coriander, yoghurt and lime wedges.
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