- 4 soft, taco-size flour tortillas
- 7 oz. foil packet chicken
- 1 Tbsp oil
- 1 cup shredded cabbage
- 2 tsp freeze-dried cilantro (salad section)
- 2 lime packets
- 3 tsp Sriracha
- 2 mayo packets
- 1 small avocado (optional)
At home⇒ Pack cabbage in a loosely closed, sandwich-size zip-top bag with a moist paper towel.
In camp⇒ Mix mayo packets with 1 tsp (a third) of the Sriracha and lime to taste. Drain chicken, if necessary. Add oil to pan and heat over medium-high flame. Add chicken, stirring to break up large chunks. Add remaining Sriracha and stir until chicken is well-heated. Divide between the tortillas. Top with cabbage and cilantro and drizzle mayo sauce over all.