Go Back
–+ servings
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

Prep Time: 20 minutes
Cook Time: 15 minutes
Defrost Time: 1 day
Total Time: 1 day 35 minutes
Servings: 4
Author: Kim Hanna
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.
Print Recipe

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 Information

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