- Trail Cooking 101
- Dehydrating 101
- Wild Harvesting and Flora
- Recent posts
- Planning Menus
- The Fauxbaker
- Links and Resources
|Prep time||10 minutes|
Chicken, corn and bacon in a hearty wrap.
|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|
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:
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!