Reader Recipe: Chicken Curry Wrap

Chef Nicole Margeson, Denver, CO

Cooking secret “Rehydrated meals often become mushy, but a handful of nuts will add crunch as well as nutrition.”

1 foil packet chicken

1 2.5-ounce-packet shelf-stable ranch dressing (such as Hidden Valley’s six-pack cups)

1⁄8 cup raisins

1⁄8 cup cashews (salted or unsalted)

1/2 tablespoon curry powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/8 teaspoon kosher salt (can omit with salted cashews)

1/8 teaspoon freshly ground black pepper

2 tortillas or pitas

At home

Put everything, except the chicken and dressing, in a quart-size zip-top bag.

In camp

Empty chicken packet and ranch cup into the zip-top bag and mix thoroughly. Scoop mixture onto tortillas and roll up (or stuff into pitas), and chow down. Serves 2.