Southwest Chicken Corn Wraps

Fri, 06/19/2009 - 14:23 — Sarah

Summary

Yield	Servings
Prep time	10 minutes

Description

Chicken, corn and bacon in a hearty wrap.

Ingredients

1	pk	7 ounce chicken breast
2	pkt	shelf stable ranch dressing (5 ounces total)
1⁄4	c	shelf stable bacon bits
1⁄2	c	shelf stable parmesan cheese
1 1⁄2	t	dried cilantro
1	t	ground cumin
1⁄4	t	chili powder
1⁄2	c	freeze-dried corn
1⁄2	c	water
1⁄4	t	granulated garlic

Notes

For the ranch dressing we used Hidden Valley tubs that are 2 1/2 ounces each. You can use whatever brand you like, in a tub or packet, just bring around 4 or 5 ounces worth.

For everything used in the recipe and more notes, visit our blog:
http://blog.trailcooking.com/2009/06/19/recipe-re-do-southwest-chicken-c...

Instructions

In a sandwich bag pack the corn and seal tightly. Mark on it "Add 1/2 cup water". Pack the cheese, bacon bits and spices in a tightly sealed snack size bag. Tuck both bags in with the chicken pouch and the ranch tubs.
Bring 2 large tortillas or bread of choice with you as well.

Add cool water to the corn bag and let soak for 1o minutes. Drain off any remaining water carefully. For mixing up the chicken salad you have three ways - in your pot or bowl, in the corn bag or carefully in the chicken pouch.
Break the chicken up with your spoon, fold in the corn, then the ranch dressing. Stir in the seasoned cheese.
Spread on wraps, roll up and enjoy!

Average:

Your rating: None Average: 4 (1 vote)

Login or register to post comments
Export to:
HTML
PDF-3x5

Comments

Mon, 09/12/2011 - 14:55 — Cobberman

No need for water

I made these on a trip last weekend and only brought one packet of ranch dressing as the commentor above. I got my freeze-dried corn from Whole Foods under the Organic Just Corn brand. Instead of rehydrating the corn with water as the instructions reccommend I figured I could use the leftover juice in the chicken container to hydrate them. So I made everything inside the foil container and it worked out well. No mess! I'll definitely be adding this recipe with my changes to my go-to list of delicious backcountry grub.

Mon, 09/12/2011 - 19:23 — Sarah

Great Idea!

That is an even better idea for rehydrating :-) Thanks!

Tue, 08/10/2010 - 18:36 — andra

Made these on a 5 day trip.

Made these on a 5 day trip. Nice change from our usual fare. Spices were great and the recipe handled the fact that I used dehydrated celery and sundried tomatoes because I couldn't find corn. I did use less dressing (3 oz instead of 5oz) and think the 5oz would've been too much for my trip. Overall, very yummy.

Fri, 04/09/2010 - 17:48 — California Hiker