Chicken Fajitas Freezer Meal: Make-Ahead Easy Dinner Recipe

This Chicken Fajitas Freezer Meal is a real crowd-pleasing recipe that’s ready in minutes. If you’re looking for prep-ahead one pot camping meals, you’re in the right place!

Chicken Fajitas Freezer Meal by CampingForFoodies features a blue camping plate holding a brown, whole-wheat tortilla topped with golden brown chicken fajitas, red and green peppers, shredded cheddar cheese, spicy red salsa and drizzles of white, creamy sour cream. A green jalapeno pepper sits at the side of the plate on a picnic table with a blue, flowing river in the background on a bright sunny day.

Psst we’re compensated…see our disclosures.

Prepare In Advance

You can actually make this entire recipe at the campsite but the beauty of freezer meals is that you just need to “dump and cook” at the campsite on your cooking day.

To prepare as one of our make ahead camping meals, do this:

  • At home: Prep meat, veggies and seasonings then freeze in a plastic food storage bag.
  • At camp: Defrost, dump and cook.

Cooking Methods & Equipment

You’ll need a large skillet (or Dutch oven) when cooking this fajita recipe. I recommend using cast iron if you have it.

  • If you are making this as one of our easy campfire recipes, you’ll need to get your fire going in order to cook over hot coals.
  • If weather conditions prevent you from using an open flame (like on our trip when we filmed this video) … or you just prefer cooking with propane, you can also make this as one of our camp stove recipes so get your stove ready for cooking on a level surface.

Recipe Steps

At Home:

Step 1. Label the freezer bag.

Label a 1 gallon freezer bag with the:

  • date
  • recipe name
  • cooking instructions

Step 2. Prep ingredients and place into Ziploc bag.

You’ll be slicing chicken breasts, green and red large bell peppers and red onion.

Then put the ingredients into the bag with the olive oil, chicken broth, lime juice, chili powder, onion powder, garlic powder, salt and black pepper.

I recommend using plastic freezer bag holders to hold the bag open while your adding ingredients into the bag.

Plastic Freezer Bag HoldersPlastic Freezer Bag HoldersPlastic Freezer Bag Holders

 

Step 3. Seal bag and freeze.

Work air out of the bag before you seal it. Gently massage the contents to evenly distribute the seasonings. Place chicken bag in freezer, for best results, lay flat in a single layer.

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At Camp:

Step 4. Thaw the chicken mixture. Place it in a refrigerator or cooler to thaw overnight.

Step 5. Cook the mixture. Heat a large skillet over medium-high heat (about 4 seconds with the hand test) on a camp stove, RV stove top or over hot campfire coals. Dump the entire contents of the bag into the skillet. Cook until the chicken is browned and cooked through, and the vegetables are tender, stirring occasionally, about 10-15 minutes.

Hand Test For Cooking Temperatures

You don’t need a thermometer to determine the temperature of your heat source for cooking. Here are steps for the “hand test”.

  • Hold the palm of your hand about 5 inches above the heat source (campfire coals, charcoal briquettes, propane grill etc.) you’re using for cooking. (Make sure nothing is flammable, like clothing or jewelry.)
  • Pull your hand away from the heat before it hurts and note how many seconds have passed. Example: 6-7 seconds = medium heat.
Heat LevelTemperature RangeTime
High Heat450-550°F (230-290C)2-4 seconds
Medium-High375-450°F (190-230C)5 seconds
Medium Heat350-375°F (175-190C)6-7 seconds
Low-Medium325-350°F (160-175C)8 seconds
Low Heat250-325°F (120-160C)9-10 seconds
Hand Test For Cooking Temperatures

Step 6. Serve hot. You can just serve the fajita meat on a plate.

  • You can serve them with tortillas.
  • Use spinach tortillas or GF versions if you’re making gluten free camping food.
  • You can also serve over rice.
  • Use lettuce wraps or cauliflower rice for a keto camping food option.

Add your favorite toppings, if desired.


Substitutions

You can substitute beef for chicken. If you don’t use a tender cut, make sure you slice the meat against the grain into thin strips.


What To Serve With This Recipe

This easy chicken fajita freezer meal is a stand-alone delicious dinner that serves 4. If I want to stretch it to serve more people I add this Easy No Cook Southwest Camping Salad as a side dish.

Or, I start with an appetizer like these Camping Nachos that are meatless and take just 20 minutes to prep and bake. Check out all of our yummy Dutch oven Mexican recipes.

Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!

Camping Menu Template Meal Planner Free Printable by CampingForFoodies features a collage of free camping printables including a camping menu planner template, a campfire stew recipe card and a healthy no cook camping salad with text over the image that reads free camping menu template, tips and recipe ideas.

Leftovers

If I have leftovers I keep them refrigerated. Later in the trip I’ll make a quick batch of chicken nachos by chopping the ingredients into small pieces and heating it in a foil packet with chips made from corn tortillas and some cheddar cheese.


Similar Recipes

These Creamy Tacos are an easy, tasty & fun one-pot camping meal that uses simple ingredients and requires no prep work.

There are different ways to make quick meals in the great outdoors. If you like easy camping meals that are “dump and cook” freezer cooking options, we’ve got delicious recipes you need to try.

This Pesto Tortellini Bake Freezer Meal combines chicken and cheese-filled tortellini in a creamy sauce.

These Dutch Oven French Dip sandwiches only take about 10 minutes to prep at home and 20 minutes to cook at the campsite.

Looking for “almost gourmet” freezer meal recipes? Try this Dutch Oven Thai Campfire Chicken that uses coconut milk and peanut butter to create AMAZING flavors. This is one of my absolute favorite meals.

Interested in more camping dinner recipes with Mexican flavors? Try this Dutch Oven Mexican Chicken. It’s a one pot meal that contains chicken and rice.

These Dutch Oven Enchiladas start with cooked, shredded chicken and use canned enchilada sauce to make them easy for campsite cooking.

You’ll combine taco seasoning with ground beef to make these Camping Tacos that’ll be on your table in 20 minutes. It’s an easy meal the whole family will love!


Watch How To Make It

Recipe

Chicken Fajitas Freezer Meal by CampingForFoodies features a blue camping plate holding a brown, whole-wheat tortilla topped with golden brown chicken fajitas, red and green peppers, shredded cheddar cheese, spicy red salsa and drizzles of white, creamy sour cream. A green jalapeno pepper sits at the side of the plate on a picnic table with a blue, flowing river in the background on a bright sunny day.

Chicken Fajitas Freezer Meal

Camping For Foodies Dinner Camping Recipes: It’s so easy to enjoy Chicken Fajitas when all the prep work is done in advance so you just “dump & cook” at camp.
3.50 from 4 votes
Print Pin Rate
Course: Dinner Camping Recipes
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 15 minutes
Defrost Time: 1 day
Total Time: 1 day 35 minutes
Servings: 4
Calories: 127kcal
Author: Kim Hanna

Ingredients

  • 2 boneless skinless chicken breasts sliced into thin strips (about 1 pound)
  • 1 green bell pepper sliced into thin strips
  • 1 red bell pepper sliced into thin strips
  • 1 red onion sliced into thin strips
  • 1 tablespoon olive oil
  • 1/4 cup low sodium chicken broth
  • 1 tablespoon lime juice about 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Suggested For Serving

  • Tortillas (see Note 1)

Optional Toppings For Serving

  • Sour cream
  • Pico de gallo
  • Black beans
  • Guacamole
  • Shredded cheddar cheese
  • Salsa
  • Lime wedges

Instructions

At Home:

  • Label a 1 gallon freezer bag with the date, recipe name and instructions.
  • In the bag, place the chicken, bell peppers, red onion, olive oil, chicken broth, lime juice, chili powder, onion powder, garlic powder, salt and pepper.
  • Work as much air out of the bag as possible and seal tightly.
  • Gently massage the contents to distribute the seasonings evenly.
  • Place the bag flat in the freezer and freeze for up to 3 months.

At Camp: (Allow plenty of time for thawing)

  • Thaw the fajita chicken mixture in the refrigerator overnight. (see Note 2)
  • Heat a large skillet on the stovetop or over hot campfire coals over medium-high heat.
  • Add the entire contents of the bag into the skillet. Cook until the chicken is browned and cooked through, and the vegetables are tender, stirring occasionally, about 10-15 minutes.
  • Serve the chicken fajitas on a plate. If you prefer, serve them with fresh tortillas or lettuce wraps, and top with your favorite toppings.

Notes

  1. I like using wheat or flour tortillas for serving. You can use spinach tortillas to keep the recipe gluten-free or use lettuce wraps for a low-carb option. Nutritional information is based on the fajita ingredients only. Add information based on your serving and topping choices.
  2. If the meal is totally frozen, it will take about 24 hours to defrost in a refrigerator or cooler that is maintaining a temperature of about 38 F degrees. If the bag is partially frozen, it may defrost in as little as 3-4 hours.
 

Nutrition

Serving: 1g | Calories: 127kcal | Carbohydrates: 7g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 373mg | Potassium: 400mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 66mg | Calcium: 19mg | Iron: 1mg

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