Ingredients
-
3-4 Chopped Chicken Breast
-
2 Chopped Yellow Pepper
-
1 Sliced Onion
-
1 Tsp Ground Cumin
-
2 Tsp Paprika
-
1 Tsp Chilli Powder
-
1 Tsp Oregano
-
1 Tsp Salt
-
0.5 Tsp Pepper
-
2 Packets White RIceI like to use the microwaveable packs. They cook very easily in a billy over the fire.
-
8 Wholemeal Wraps
-
3 Tbsp Vegetable oil
-
30g roughly chopped Fresh Coriander
Directions
These campfire burritos were a firm favourite on summer camp this year. Usually on camp, we give the children ready made packs for fajitas, you know the ones I mean. There’s a packet of seasoning, some wraps or tortillas, maybe a separate packet of salsa. I thought for this year, we could mix things up a bit a see if the scouts were capable of cooking their campfire burritos from scratch. The spice mix I’ve used here would also work with lean beef, turkey or pork mince or if you’re filling flush, steak pieces.
The call for “PLs!” went out and the two patrol leaders came running over, neither wanting to arrive last. They were a bit bewildered though this time. Instead of handing them their food for the dinner, I brought them into the mess tent and talked them through the recipe. This was the first time on camp they were being asked to mix their own spices.
The children enjoyed the freedom they had, they hadn’t used some of the spices before and enjoyed tasting them. One PL opted for an extra teaspoon of chilli powder and fairplay to him. You can’t do that if your using a spice pack! As a leader team, we found that buying spices was actually cheaper than buying the packs. This was because we used the same herbs to make Bacon and Five Bean Chilli later in the week. We also took to opportunity to use a healthier and cheaper own-brand packet of wholemeal wraps. We spent the extra money we saved on the herbs and wraps on avocados!
In fact, avocados themselves were a learning experience for some of the scouts. Some had never seen them before others didn’t know how to prepare them but all knew guacamole. They loved the flavour of the fresh avo in their campfire burritos and most agreed, the texture when left chunky was much more pleasant than ready made smooth guacamole.
We included some rice to fill the campfire burritos up a bit ensuring the children were well satisfied. This was one of those happy occasions when all the children ate and were full up. They weren’t so nervous the next time I asked them to measure out spices!
Steps
|
1
Done
|
Prepare the fire big enough to fit your pan, billy and kettle. Rub the outside of the pots with washing up liquid to make them easier to clean after. |
|
2
Done
|
Chop your chicken and vegetables. Get the pan on the fire and heat the oil. |
|
3
Done
|
If your pan is big enough, you can fry the chicken and veg together. If not it might be wise to do the chicken first and veg second. Be careful to set aside anything which has touched raw chicken for cleaning. Fry until the chicken is just cooked and the vegetables are softening. |
|
4
Done
|
Follow the instruction for cooking the rice in a pot. Usually I heat it over the fire in a separate billy, with a couple of tablespoons of water. Stir it often making sure it doesn't stick at the bottom and serve when it's hot and cooked. |
|
5
Done
|
If you've separated the chicken and veg add them together again and add your spices. Stir through and fry until everything is coated and the spices release their aromas. It'll take about a minute or two. Add a splash of water stirring all the while to create a bit of a sauce. Take it off the heat and scatter with the chopped coriander. |
|
6
Done
|
Destone the avocados and scoop out the insides. Mush them up but leaving them chunky in a mess tin or cup. Do this just before dinner is being served or it will go brown. |
|
7
Done
|
When it's time to serve, heat the wraps over the fire for a couple of seconds to soften them. Spoon a heap of rice, chicken and vegetables into the middle and spread with a little of the mashed avo. Roll up your campfire burrito and tuck in! |
