The smoke from the campfire along with the liquid smoke make for a very unique (and quite delicious) combo. Save your leftovers for Tacos in a Bag on tomorrow's hike!

1 pound boneless, skinless chicken breasts
1 large green bell pepper
1 large red bell pepper
1 medium yellow onion
5 cloves garlic, minced
1/2 cup olive oil
1 tablespoon salt
1/2 teaspoon ground cayenne pepper
1 tablespoon dried cilantro
1 tablespoon dried oregano
1 teaspoon ground cumin
2 tablespoons liquid smoke
1 lime
2 tablespoons Butter
flour tortillas
Guacamole
sour cream
shredded cheese

PREPARATION:

• At home: Slice chicken into 2-3 inch strips, place in a large zipper bag, add olive oil, garlic, liquid smoke and spices, and refrigerate. De-seed and core the peppers, slice them into 2-3 inch strips as well, then do the same with the onion.

• Place all of these together in an air-tight container and refrigerate.

• At camp: Get a hot fire going and place the chicken across the campfire grate. While the chicken is cooking, in a large skillet melt the butter and add the vegetables. saute over medium heat, until the onions become translucent. Combine everything in a flour tortilla and enjoy!

• Servings: 4
  Preparation time: 30 minutes