Ingredients
- 2 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- Freshly ground black pepper
- 450 grams boneless skinless chicken breasts (fillets, trimmed of fat and cut into thin strips)
- 1 green capsicum (cut into short thin strips)
- 1 brown onion (large onion, thinly sliced)
- 8 gluten-free (400 grams) tortilla wraps
- 1/2 cup salsa (thick and chunky)
- Coriander leaves, to serve
- 70 grams fat-free Greek yogurt
- 1 lime, whole (cut into 4 wedges, to serve)
How to Make
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Step 1: Light firewood or charcoal and let fire burn down to medium-hot embers or coals and then top with a grill rack.
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Step 2: Combine Cajun seasoning, garlic powder and pepper in a plastic bag and then add the chicken strips and shake well to coat.
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Step 3: 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.
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Step 4: 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.
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Step 5: Meanwhile wrap the wraps in foil and heat over the camp fire for 8 minutes or until warmed through, turning the packet once.
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Step 6: Serve the chicken in wraps topped with salsa, coriander, yoghurt and lime wedges.
We hope you enjoy this recipe!
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