Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 tbsp soy sauce
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 lbs chicken breast, sliced into thin strips
  • 3 large bell peppers, sliced into strips
  • 1 large white onion, sliced into wedges
  • 2 tbsp olive oil
  • 8 medium flour tortillas
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese

Instructions:

  1. Combine olive oil, lime juice, soy sauce, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper in a bowl and whisk until emulsified.
  2. Add chicken strips to the marinade, toss to coat, and let sit for 30 minutes.
  3. Tear four large squares of heavy-duty aluminum foil and drizzle the center of each with a small amount of olive oil.
  4. Layer the sliced onions on the bottom, followed by bell peppers, and top with the marinated chicken.
  5. Seal the foil edges tightly to create a leak-proof pouch, leaving a small pocket of air inside.
  6. Place the packets directly on glowing red campfire embers or a grate and cook for 10 minutes per side, flipping carefully.
  7. Remove from heat and let the packets rest for 5 minutes before opening and serving in warmed tortillas with cilantro, lime, sour cream, and cheese.