25+ Delectable Camping Lunch Recipes to Satisfied on the Trail

When you’re out camping, good food is essential to keep your energy up and your spirits high.

While breakfast and dinner might get most of the attention, a satisfying lunch is just as important, especially if you’re spending your days hiking, swimming, or exploring.

The right lunch can provide that much-needed midday boost without slowing you down.

In this collection of 25+ camping lunch recipes, you’ll find everything from quick, no-cook options to meals that can be prepared over the campfire or with minimal equipment.

From hearty sandwiches and wraps to nourishing bowls and salads, these recipes are designed to be easy to prepare, full of flavor, and nourishing for your outdoor adventures.

They cater to all kinds of eaters, including vegetarians and those looking for high-protein, filling meals.

So grab your cooler, pack your essentials, and get ready to enjoy some tasty, campfire-ready lunches that will fuel you for whatever the day brings!

25+ Delectable Camping Lunch Recipes to Satisfied on the Trail

With these 25+ camping lunch recipes, you have plenty of options to keep lunchtime exciting, nourishing, and fun while enjoying the great outdoors.

Each recipe is designed to be easy to prepare, pack, and customize, whether you’re looking for something quick or a bit heartier to cook over the fire.

As you try these recipes, feel free to put your own spin on them with your favorite ingredients and flavors.

So, next time you’re planning a camping trip, make sure to save this list and enjoy lunches that are as adventurous as your days in nature!

Grilled Veggie & Hummus Wraps

Grilled Veggie & Hummus Wraps are a satisfying and nutrient-packed meal for your camping lunch. This vegetarian-friendly recipe is packed with fresh vegetables like bell peppers, zucchini, and onions, all grilled to perfection and paired with creamy hummus in a whole wheat wrap. Not only are they delicious, but they’re also easy to prepare and can be customized to suit your taste preferences.

• Ingredients:
  1. 1 bell pepper, sliced
  2. 1 zucchini, sliced
  3. 1 small onion, sliced
  4. 2 tablespoons olive oil
  5. Salt and pepper, to taste
  6. 2 whole wheat tortillas
  7. 1/2 cup hummus (store-bought or homemade)
  8. Fresh spinach or arugula (optional)
• Instructions:
  1. Preheat your campfire grill or camp stove.
  2. Toss the sliced bell pepper, zucchini, and onion with olive oil, salt, and pepper.
  3. Place the vegetables on the grill and cook for about 5-7 minutes, flipping occasionally until they are tender and slightly charred.
  4. Warm the tortillas on the grill for 1-2 minutes.
  5. Spread hummus generously over each tortilla.
  6. Add a handful of grilled vegetables and a few leaves of fresh spinach or arugula if desired.
  7. Roll the wraps tightly and serve immediately.

These Grilled Veggie & Hummus Wraps are an excellent choice for a light yet filling lunch on your camping adventure. The combination of smoky grilled veggies with creamy hummus offers a delightful contrast in flavors and textures, while the whole wheat tortilla adds a healthy boost. It’s the kind of meal that provides lasting energy, making it perfect for a day of outdoor exploration. Plus, it’s easy to prep and can be customized with any veggies or spreads you prefer. You’ll be energized and satisfied for the rest of your day.

Campfire Quesadillas with Black Beans and Corn

Campfire Quesadillas with Black Beans and Corn are a hearty, satisfying option for your camping lunch. These quesadillas are quick to prepare, using minimal ingredients like tortillas, cheese, black beans, and corn, which are then toasted over the fire for a crispy exterior and melty cheese interior. It’s the perfect balance of protein, fiber, and comfort food for those long days outdoors.

• Ingredients:
  1. 2 large flour tortillas
  2. 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
  3. 1/2 cup black beans, drained and rinsed
  4. 1/2 cup corn kernels (fresh, frozen, or canned)
  5. 1/4 cup diced red onion (optional)
  6. 1 tablespoon olive oil
  7. Salt and pepper, to taste
  8. Salsa and sour cream (for serving)
• Instructions:
  1. Heat a cast-iron skillet or grill pan over the campfire.
  2. Lightly brush one side of the tortillas with olive oil.
  3. Place one tortilla, oil side down, onto the skillet.
  4. Sprinkle half the shredded cheese over the tortilla, followed by black beans, corn, and red onion (if using).
  5. Top with the second tortilla, oiled side up, and press gently.
  6. Cook for 2-3 minutes on each side, flipping carefully, until golden brown and the cheese has melted.
  7. Remove from the heat and cut into wedges.
  8. Serve with salsa and sour cream.

These Campfire Quesadillas with Black Beans and Corn are not only delicious but also highly versatile. They offer a wonderful combination of cheesy, savory, and slightly sweet flavors from the corn. The black beans provide a good dose of protein and fiber, keeping you full and satisfied for hours. The quesadillas are simple to prepare over the fire, which makes them ideal for a relaxed lunch while camping. Pair them with your favorite dipping sauces, and you’ve got a perfect outdoor meal that feels like a treat.

Avocado Tuna Salad on Whole Grain Crackers

This Avocado Tuna Salad on Whole Grain Crackers is a refreshing and healthy lunch option that combines creamy avocado, protein-rich tuna, and the crunch of whole grain crackers. It’s a no-cook meal that’s easy to pack, quick to assemble, and filled with heart-healthy fats, fiber, and protein. Perfect for a picnic by the campsite or a quick break during a hike.

• Ingredients:
  1. 1 can tuna (in water or oil), drained
  2. 1 ripe avocado, mashed
  3. 1 tablespoon lemon juice
  4. 1 tablespoon chopped red onion
  5. 1 tablespoon chopped parsley or cilantro
  6. Salt and pepper, to taste
  7. Whole grain crackers (enough to serve)
• Instructions:
  1. In a bowl, combine the drained tuna and mashed avocado.
  2. Add the lemon juice, red onion, parsley or cilantro, salt, and pepper.
  3. Mix until well combined.
  4. Serve the tuna salad on top of whole grain crackers. Enjoy immediately.

The Avocado Tuna Salad on Whole Grain Crackers is a wholesome and fulfilling lunch that’s simple to make but packed with flavor and nutrients. The creamy texture of avocado complements the tuna perfectly, creating a balanced dish that’s both delicious and satisfying. Whole grain crackers provide the right amount of crunch, making it an enjoyable snack to munch on while taking in the great outdoors. This recipe is incredibly portable, so you can easily pack it for a day of hiking, kayaking, or just lounging around your campsite. It’s the kind of lunch that’s both easy to assemble and nourishing.

Campfire Grilled Chicken and Pesto Sandwiches

The Campfire Grilled Chicken and Pesto Sandwich combines tender grilled chicken with the vibrant flavors of fresh pesto, all sandwiched between hearty bread. This recipe is perfect for those looking for a satisfying, protein-packed lunch with a Mediterranean twist. Grilling the chicken over the campfire adds a smoky depth to the pesto and chicken, making each bite deliciously flavorful.

• Ingredients:
  1. 2 boneless chicken breasts
  2. 2 tablespoons pesto (store-bought or homemade)
  3. 4 slices of rustic bread (or ciabatta)
  4. Olive oil for grilling
  5. Salt and pepper, to taste
  6. Fresh basil leaves (optional)
• Instructions:
  1. Preheat your grill or campfire for medium heat.
  2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil.
  3. Grill the chicken for about 6-7 minutes on each side, or until cooked through and slightly charred.
  4. While the chicken is grilling, toast the bread slices on the grill for 1-2 minutes until lightly browned.
  5. Once the chicken is cooked, slice it into thin strips.
  6. Spread a generous amount of pesto on each slice of toasted bread.
  7. Layer the grilled chicken slices onto one piece of bread and top with fresh basil leaves if desired.
  8. Place the other slice of bread on top to form a sandwich.

These Campfire Grilled Chicken and Pesto Sandwiches offer a flavorful, satisfying lunch that’s perfect for an outdoor meal. The smoky, grilled chicken paired with the fresh, herby pesto and crispy bread makes for a mouthwatering sandwich that is simple to prepare but feels indulgent. The addition of fresh basil adds a burst of flavor, making this sandwich feel like a gourmet treat on the go. It’s easy to pack and can be enjoyed on your next camping trip or picnic in nature.

Spinach and Feta Stuffed Portobello Mushrooms

Spinach and Feta Stuffed Portobello Mushrooms are a savory, low-carb lunch option that combines the earthy flavors of grilled mushrooms with the creamy and tangy taste of feta cheese. The spinach adds a healthy, leafy element, and the mushrooms create a sturdy vessel for all the filling ingredients. This dish is perfect for vegetarians and those seeking a flavorful, yet light, lunch while camping.

• Ingredients:
  1. 4 large Portobello mushroom caps, stems removed
  2. 1 cup fresh spinach, chopped
  3. 1/2 cup crumbled feta cheese
  4. 1/4 cup breadcrumbs (optional, for extra texture)
  5. 1 tablespoon olive oil
  6. 1 garlic clove, minced
  7. Salt and pepper, to taste
  8. Fresh parsley, chopped (optional)
• Instructions:
  1. Preheat your campfire grill or camp stove.
  2. Brush the Portobello mushroom caps with olive oil and season with salt and pepper.
  3. Place the mushrooms, gill side up, on the grill and cook for about 5-7 minutes, until softened.
  4. While the mushrooms are grilling, heat a small pan over the campfire and sauté the garlic for 1-2 minutes until fragrant.
  5. Add the chopped spinach and cook for an additional 2-3 minutes until wilted.
  6. Remove the spinach mixture from the heat and mix in the feta cheese and breadcrumbs, if using.
  7. Once the mushrooms are tender, spoon the spinach and feta mixture into the mushroom caps.
  8. Return the stuffed mushrooms to the grill and cook for another 3-4 minutes to heat through and melt the cheese.

These Spinach and Feta Stuffed Portobello Mushrooms are a wholesome, hearty, and flavorful lunch that is ideal for a vegetarian-friendly camping meal. The savory filling of spinach, feta, and garlic complements the smoky grilled mushrooms, creating a balanced and satisfying dish. Not only is it a great way to enjoy vegetables, but it’s also incredibly easy to make with just a few ingredients. These stuffed mushrooms are perfect for a lighter lunch that doesn’t sacrifice flavor, and they can be enjoyed on their own or served with a side of fresh salad or grilled veggies.

Campfire Chili and Cornbread

Campfire Chili and Cornbread is a classic camping meal that delivers warmth, comfort, and plenty of flavor. Hearty and filling, the chili is made with ground beef (or beans for a vegetarian option), tomatoes, and spices, simmered over the campfire until it’s thick and delicious. Paired with cornbread cooked in a cast-iron skillet, this meal is perfect for sharing around the campfire with friends or family.

• Chili Ingredients:
  1. 1 lb ground beef (or 1 can of kidney beans for a vegetarian option)
  2. 1 onion, diced
  3. 1 can diced tomatoes (14.5 oz)
  4. 1 can kidney beans, drained and rinsed (optional)
  5. 1 tablespoon chili powder
  6. 1 teaspoon cumin
  7. Salt and pepper, to taste
  8. 1 cup beef or vegetable broth
• Cornbread Ingredients:
  1. 1 box cornbread mix (or homemade cornbread recipe)
  2. 1/2 cup milk
  3. 1 egg
  4. 2 tablespoons melted butter
• Instructions:
  1. For the Chili:
     1. In a large pot over the campfire, cook the ground beef until browned. If using beans, skip this step and add beans directly to the pot.
     2. Add the diced onion and cook until softened, about 3 minutes.
     3. Stir in the diced tomatoes, kidney beans (if using), chili powder, cumin, salt, and pepper.
     4. Add the broth and bring the mixture to a simmer.
     5. Let it cook for 20-30 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
  2. For the Cornbread:
     1. Mix the cornbread ingredients according to the package instructions.
     2. Pour the batter into a greased cast-iron skillet or baking pan.
     3. Place the skillet over the campfire or on a camp stove, cooking for about 20-25 minutes, or until a toothpick inserted comes out clean.
  3. Serve the chili with a side of freshly baked cornbread.

Campfire Chili and Cornbread is the ultimate comfort food for camping. The spicy and savory chili is a filling, satisfying meal that’s perfect for a chilly afternoon or evening. The cornbread adds a sweet and crumbly complement to the rich chili, making it a well-rounded and hearty meal that will warm you from the inside out. This dish is easy to scale up for large groups and is perfect for sharing around the campfire. With its bold flavors and hearty textures, Campfire Chili and Cornbread will become a go-to recipe for your next outdoor adventure.

Foil Pack Italian Sausage and Veggies

Foil Pack Italian Sausage and Veggies is a convenient and flavorful camping lunch that combines the zest of Italian sausage with the freshness of seasonal vegetables, all cooked together in a foil pack over the campfire. This recipe is incredibly versatile—you can customize it with your favorite vegetables, and it requires minimal cleanup, making it a practical yet delicious option for outdoor dining.

• Ingredients:
  1. 2 Italian sausages (mild or spicy), sliced
  2. 1 bell pepper, sliced
  3. 1 zucchini, sliced
  4. 1/2 red onion, sliced
  5. 1 cup cherry tomatoes, halved
  6. 1 tablespoon olive oil
  7. Salt and pepper, to taste
  8. 1/2 teaspoon Italian seasoning
  9. Grated Parmesan cheese (optional, for serving)
• Instructions:
  1. Tear off two large pieces of aluminum foil and lay them flat.
  2. Divide the sausage and vegetables evenly between the foil sheets.
  3. Drizzle with olive oil, and sprinkle with salt, pepper, and Italian seasoning.
  4. Fold the foil over the ingredients and seal tightly to form a packet.
  5. Place the foil packs on the campfire grill or over hot coals and cook for 20-25 minutes, flipping halfway, until the sausage is cooked through and vegetables are tender.
  6. Carefully open the foil packs (watch out for steam) and sprinkle with grated Parmesan if desired.

This Foil Pack Italian Sausage and Veggies recipe is a fantastic one-pan meal that’s easy to prepare and packed with flavor. The juicy Italian sausage infuses the veggies with rich, savory notes, while the vegetables become perfectly tender. Clean-up is a breeze with these foil packs, and you can experiment with any vegetables or seasonings you like. It’s a meal that makes outdoor cooking simple, fun, and delicious, and it’s perfect for sharing with friends around the campfire.

Peanut Butter and Banana Roll-Ups

Peanut Butter and Banana Roll-Ups are a quick, no-cook lunch that’s perfect for a boost of energy while camping. This simple recipe combines creamy peanut butter and sweet bananas wrapped in a soft tortilla, offering a delicious balance of protein, healthy fats, and natural sugars to keep you fueled for an active day outdoors. It’s a kid-friendly option that’s equally enjoyable for adults.

• Ingredients:
  1. 2 large whole wheat tortillas
  2. 1/4 cup creamy peanut butter
  3. 1 large banana, sliced lengthwise
  4. 1 tablespoon honey (optional)
  5. 1/4 teaspoon cinnamon (optional)
• Instructions:
  1. Lay the tortillas flat on a clean surface.
  2. Spread a layer of peanut butter over each tortilla, leaving a small border around the edges.
  3. Place the banana halves in the center of each tortilla.
  4. Drizzle honey over the banana, and sprinkle with cinnamon if desired.
  5. Roll up the tortillas tightly around the banana and slice in half for easy handling.

Peanut Butter and Banana Roll-Ups are a simple, yet nourishing meal that’s perfect for a quick, satisfying lunch. This easy-to-prepare wrap combines the nutty flavor of peanut butter with the natural sweetness of bananas and a hint of honey. It’s portable and doesn’t require cooking, making it ideal for an on-the-go meal while camping or hiking. These roll-ups are packed with energy-boosting nutrients, helping to keep you satisfied and ready for any adventure that lies ahead.

Chickpea Salad Pita Pockets

Chickpea Salad Pita Pockets are a healthy, plant-based option for a camping lunch that’s both filling and refreshing. Packed with protein-rich chickpeas, crunchy vegetables, and tangy dressing, this salad is stuffed into pita pockets, creating a mess-free and delicious meal. This recipe is easy to make ahead of time and can be customized with your favorite veggies and herbs.

• Ingredients:
  1. 1 can chickpeas, drained and rinsed
  2. 1/4 cup diced cucumber
  3. 1/4 cup diced tomatoes
  4. 1/4 cup diced red onion
  5. 2 tablespoons crumbled feta cheese (optional)
  6. 2 tablespoons chopped fresh parsley
  7. 2 tablespoons olive oil
  8. 1 tablespoon lemon juice
  9. Salt and pepper, to taste
  10. 2 whole wheat pita pockets, halved
• Instructions:
  1. In a bowl, combine the chickpeas, cucumber, tomatoes, red onion, feta cheese, and parsley.
  2. Drizzle with olive oil and lemon juice, then season with salt and pepper.
  3. Mix well to combine and let it sit for a few minutes to allow flavors to meld.
  4. Spoon the chickpea salad mixture into the halved pita pockets, filling each one generously.
  5. Serve immediately or pack for later.

Chickpea Salad Pita Pockets are a light, refreshing lunch option that’s perfect for camping. The combination of crunchy vegetables, protein-rich chickpeas, and zesty dressing makes this a satisfying and nutrient-dense meal that’s also portable. The pita pockets keep the salad contained, making it easy to eat without utensils. This dish is great for vegetarians and can be prepared in advance, giving you a convenient, healthy lunch on your camping adventure.

Campfire Shrimp Foil Packets with Garlic and Lemon

Campfire Shrimp Foil Packets with Garlic and Lemon are a flavorful and light lunch option that brings the vibrant taste of garlic and lemon to succulent shrimp, all cooked together in a foil packet over the fire. The shrimp cook quickly and absorb the smoky flavors of the campfire, creating a delicious, aromatic meal that’s easy to prepare and perfect for seafood lovers.

• Ingredients:
  1. 1 lb large shrimp, peeled and deveined
  2. 2 tablespoons olive oil
  3. 3 garlic cloves, minced
  4. Zest and juice of 1 lemon
  5. 1 teaspoon dried oregano
  6. 1/2 teaspoon red pepper flakes (optional)
  7. Salt and pepper, to taste
  8. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Tear off two large pieces of aluminum foil and lay them flat.
  2. In a bowl, toss the shrimp with olive oil, garlic, lemon zest, lemon juice, oregano, red pepper flakes, salt, and pepper.
  3. Divide the shrimp evenly between the foil sheets.
  4. Fold the foil over the shrimp and seal tightly to create a packet.
  5. Place the foil packets on the grill or over hot coals and cook for about 8-10 minutes, until the shrimp are pink and cooked through.
  6. Carefully open the foil packets, garnish with fresh parsley, and serve immediately.

These Campfire Shrimp Foil Packets with Garlic and Lemon are a perfect way to enjoy seafood while camping. The combination of shrimp, garlic, lemon, and oregano creates a bright and flavorful dish that’s both light and satisfying. Cooking the shrimp in foil keeps them juicy and tender, and the mess-free nature of foil packs makes cleanup a breeze. This recipe is quick, easy, and ideal for those looking for a seafood lunch that requires minimal effort but delivers maximum flavor.

Grilled Veggie and Quinoa Salad

Grilled Veggie and Quinoa Salad is a nutritious and filling lunch that brings together the smoky flavors of grilled vegetables and the wholesome, protein-packed goodness of quinoa. It’s light yet satisfying, making it the perfect meal for a summer camping day. The dressing adds a zesty finish, and you can easily adapt this recipe based on the vegetables you have on hand.

• Ingredients:
  1. 1 cup quinoa, cooked and cooled
  2. 1 zucchini, sliced
  3. 1 red bell pepper, sliced
  4. 1/2 red onion, sliced
  5. 1 tablespoon olive oil
  6. Salt and pepper, to taste
  7. 2 tablespoons fresh lemon juice
  8. 2 tablespoons olive oil (for the dressing)
  9. 1 tablespoon balsamic vinegar
  10. 1 teaspoon honey (optional)
  11. 1/4 cup fresh parsley, chopped
• Instructions:
  1. Preheat your campfire grill or camp stove.
  2. Toss the zucchini, bell pepper, and onion with olive oil, salt, and pepper.
  3. Grill the vegetables for 5-7 minutes, flipping occasionally, until they are tender and slightly charred.
  4. While the veggies are grilling, cook the quinoa according to package instructions and allow it to cool.
  5. In a small bowl, whisk together the lemon juice, olive oil, balsamic vinegar, honey (if using), salt, and pepper to make the dressing.
  6. In a large bowl, combine the grilled vegetables and quinoa, and pour the dressing over the top.
  7. Toss everything together and garnish with chopped parsley.

This Grilled Veggie and Quinoa Salad is a delicious and healthy camping lunch that combines the benefits of fresh vegetables, quinoa, and a tangy dressing. The smoky flavor from the grilled veggies enhances the natural taste of the quinoa, creating a hearty meal that’s both light and satisfying. This recipe is perfect for vegetarians and can be made in advance or customized with your favorite seasonal vegetables. It’s easy to pack, nutritious, and ideal for a quick meal after a morning of hiking or exploring.

Campfire Taco Bowls

Campfire Taco Bowls are a fun and customizable meal that brings all the delicious flavors of tacos into a hearty bowl. With seasoned ground beef or chicken, fresh toppings, and a base of rice or lettuce, these taco bowls are perfect for a camping lunch. They can be adapted for any dietary preference and are quick to prepare, making them an excellent choice for a satisfying outdoor meal.

• Ingredients:
  1. 1 lb ground beef or chicken (or black beans for a vegetarian version)
  2. 1 packet taco seasoning
  3. 1 cup cooked rice or lettuce leaves (for a low-carb option)
  4. 1/2 cup shredded cheese
  5. 1/4 cup diced tomatoes
  6. 1/4 cup diced red onion
  7. 1/4 cup sliced black olives
  8. 1/4 cup sour cream or Greek yogurt
  9. Salsa, for serving
  10. 1 tablespoon olive oil for cooking
• Instructions:
  1. Heat a skillet over your campfire or camp stove, and add olive oil.
  2. Cook the ground beef or chicken, breaking it apart as it cooks, until browned and cooked through.
  3. Stir in the taco seasoning and a little water (according to the seasoning packet instructions). Let it simmer for 5-7 minutes until well combined.
  4. While the meat is cooking, prepare the rice or arrange the lettuce leaves in individual bowls.
  5. Once the meat is ready, spoon it over the rice or lettuce.
  6. Top each bowl with shredded cheese, tomatoes, red onion, black olives, sour cream, and salsa.
  7. Serve immediately, and enjoy!

Campfire Taco Bowls are a delicious and customizable meal that’s perfect for a group or a solo camping adventure. The combination of savory seasoned meat (or beans for a vegetarian option) with fresh toppings and a base of rice or lettuce makes for a satisfying, flavorful lunch. These bowls are easy to assemble and allow for plenty of customization based on your preferences or what you have available. Whether you’re craving classic taco flavors or looking for a fresh take on a camping lunch, these taco bowls will surely hit the spot.

Campfire Breakfast Burritos

Campfire Breakfast Burritos are a fantastic way to start your day in the great outdoors. Packed with scrambled eggs, savory sausage, cheese, and fresh veggies, these burritos are filling, flavorful, and easy to make on your campfire stove or over the grill. Perfect for breakfast or brunch, these burritos can be customized with your favorite ingredients, making them a versatile and satisfying meal.

• Ingredients:
  1. 4 large eggs
  2. 2 breakfast sausages (or bacon), crumbled
  3. 1/2 cup shredded cheddar cheese
  4. 1/4 cup diced bell pepper
  5. 1/4 cup diced onion
  6. 4 large flour tortillas
  7. Salt and pepper, to taste
  8. Olive oil for cooking
  9. Salsa (optional, for serving)
• Instructions:
  1. Heat a skillet over your campfire or camp stove and add a drizzle of olive oil.
  2. Cook the sausage (or bacon) until browned and crispy. Remove from the pan and set aside.
  3. In the same skillet, sauté the diced bell pepper and onion for 3-4 minutes until softened.
  4. Crack the eggs into the skillet, season with salt and pepper, and scramble until fully cooked.
  5. Add the cooked sausage back into the pan, stirring to combine with the eggs and vegetables.
  6. Warm the tortillas over the fire for 1-2 minutes, until soft and slightly toasted.
  7. Spoon the egg mixture into the center of each tortilla, sprinkle with shredded cheese, and fold the tortillas into burritos.
  8. Serve with salsa on the side, if desired.

Campfire Breakfast Burritos are a hearty and delicious way to enjoy breakfast while camping. The scrambled eggs, savory sausage, and melted cheese are wrapped in a warm tortilla, creating a satisfying and portable meal. You can add any of your favorite ingredients like avocado, hot sauce, or spinach for extra flavor and nutrition. These burritos are quick to prepare and perfect for fueling up before a day of outdoor activities.

BBQ Chicken Salad Wraps

BBQ Chicken Salad Wraps are a fresh and light yet filling meal that combines smoky barbecue chicken with crunchy veggies, all wrapped up in a soft tortilla. The sweet and tangy barbecue sauce adds a bold flavor, while the fresh salad ingredients provide a nice contrast in texture. These wraps are perfect for a quick camping lunch or picnic and are easy to prepare with minimal cooking.

• Ingredients:
  1. 2 grilled chicken breasts, shredded
  2. 1/4 cup barbecue sauce
  3. 1/2 cup shredded lettuce
  4. 1/4 cup sliced cucumber
  5. 1/4 cup shredded carrots
  6. 1/4 cup diced tomatoes
  7. 2 large whole wheat or flour tortillas
  8. 1/4 cup ranch dressing or Greek yogurt (optional)
  9. Salt and pepper, to taste
• Instructions:
  1. In a bowl, toss the shredded chicken with barbecue sauce until evenly coated.
  2. Lay the tortillas flat and spread a small amount of ranch dressing or Greek yogurt in the center of each tortilla (optional).
  3. Layer the shredded lettuce, cucumber, shredded carrots, and diced tomatoes on top.
  4. Spoon the BBQ chicken mixture onto the salad, and season with salt and pepper.
  5. Fold the sides of the tortilla inward, then roll it up tightly to form a wrap.
  6. Serve immediately or wrap it in foil for easy transport.

BBQ Chicken Salad Wraps offer a flavorful and satisfying lunch that’s perfect for the outdoors. The tender, smoky chicken pairs perfectly with the crisp salad vegetables and the tangy barbecue sauce, creating a fresh, well-balanced meal. These wraps are portable, easy to eat on the go, and can be made ahead of time for convenience. Whether you’re out on a hike or relaxing by the campfire, these wraps are sure to hit the spot.

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a hearty, vegetarian-friendly dish that’s full of flavor and nutrition. The combination of tender sweet potatoes and protein-rich black beans in a flavorful tomato-based broth creates a filling and comforting meal perfect for a camping lunch or dinner. This chili is simple to make, packed with veggies, and can be customized with your favorite spices for extra warmth and depth of flavor.

• Ingredients:
  1. 2 medium sweet potatoes, peeled and diced
  2. 1 can black beans, drained and rinsed
  3. 1 can diced tomatoes (14.5 oz)
  4. 1 onion, diced
  5. 2 cloves garlic, minced
  6. 1 tablespoon olive oil
  7. 1 teaspoon cumin
  8. 1 teaspoon chili powder
  9. 1/2 teaspoon smoked paprika
  10. 2 cups vegetable broth
  11. Salt and pepper, to taste
  12. Fresh cilantro for garnish (optional)
• Instructions:
  1. Heat olive oil in a large pot over the campfire or camp stove.
  2. Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant and softened.
  3. Stir in the diced sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
  4. Add the black beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
  5. Lower the heat and let the chili simmer for 25-30 minutes, or until the sweet potatoes are tender and the flavors have melded together.
  6. Taste and adjust seasoning as needed, then serve in bowls, garnished with fresh cilantro if desired.

Sweet Potato and Black Bean Chili is a warming, satisfying, and nutrient-dense lunch that’s perfect for chilly camping days. The sweet potatoes add a natural sweetness, while the black beans provide protein and fiber, making this a hearty and filling meal. The smoky, spicy broth ties everything together beautifully, creating a comforting chili that will keep you satisfied. This recipe is simple to make, easy to scale, and can be customized with extra toppings like cheese, sour cream, or avocado. It’s a great option for vegetarians or anyone looking for a wholesome, flavorful camping dish.

Note: More recipes are coming soon!