Labor Day Camping and Burritos
Servings Prep Time
4Burritos 5Minutes
Cook Time
20Minutes
Servings Prep Time
4Burritos 5Minutes
Cook Time
20Minutes
Ingredients
Instructions
  1. At Home: Place chicken in a medium pot with enough cool (salted) water to cover the chicken. Put on cooktop and turn heat to medium high. Partially cover with lid. Bring to a boil, then reduce heat to medium low. Simmer for 15 minutes, or until inside of chicken is no longer pink. Remove chicken from water, let cool a bit, then chop or shred with two forks. Salt and pepper to taste.
  2. At Home: Remove the husks from the corn then cut the kernels off the cob. (this can be done easily by holding the cob vertically, then running the knife from top to bottom along the inside of the kernels as you’re holding the cob. It will take about 4 or 5 runs of the knife to get all the kernels off each cob). Place chicken, corn, black beans, red onion, and jalapeño in a large zip top bag. Place the chopped cilantro and tomato in a small zip top bag. Keep both bags refrigerated until you make the burritos.
  3. At Campsite: Heat chicken mixture in a pot over your campfire or camp stove until heated through. Warm up the tortillas in a skillet over your campfire or camp stove. Mound one cup (or more) of the chicken mixture onto each warmed tortilla. Add tomatoes and cilantro (and sour cream and salsa, if using). Fold in the ends of the tortilla, then roll it horizontally to enclose all of the delicious ingredients. Enjoy!