One Pan Wonders

Almond Chicken Apricot Wrap
serves 2

1 3 oz can chicken or chicken spread
10 dried apricots, chopped
4 T honey mustard
1/4 cup almonds, chopped
2 large tortillas

At home: wrap the tortillas in foil or plastic wrap.
Carry the honey mustard in a screw top container.
Place the apricots and almonds in a zip locking plastic bag.

In camp: spread half of the honey mustard on each of the tortillas.
Top with the chicken, and then the apricots and almonds. Roll and eat.

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Ozette Wrap

 

This is a yummy make-ahead lunch for a day hike or the first day on the trail

 

2 t sesame oil

¼ cup apricot jam

1 T soy sauce

1 T Dijon mustard

½ t garlic powder

½ t ground ginger

6 snap peas, trimmed

1 package chicken (or 1 3-oz can)

1 T sesame seeds

1 large flour or spinach tortilla

 

In a medium bowl, combine the sesame oil, jam, soy sauce, mustard, garlic

powder, ginger and chicken. Spread on the center of the tortilla. Top with

the snap peas and sprinkle with sesame seeds. Fold and wrap, burrito-style

and then wrap in plastic wrap or foil.

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Chickpea Ginger Wrap

 

  

 

This can be done two ways. You can make it at home, wrap it in foil and just bring it along,
or you can assemble it on the trail. I've provided instructions for both. Baby spinach would

be a nice addition to this and it packs very well.

This makes 2 lunch servings, or 1 dinner serving.

 

1 16 oz can chickpeas, drained and rinsed

1 bell pepper (any color or a combination), sliced

2 T shallots, chopped

1/2 t dry ginger

1 T ground cumin

1 T sugar

2 packets of "just lemon" or 3 T lemon juice

salt and pepper to taste

2 flour tortillas or pita pockets

 

At home: if making the wrap ahead of time, combine the chickpeas, bell pepper,

and shallots in a bowl. Sprinkle with the ginger, cumin, sugar and lemon and stir well to
combine. Place half of the mixture on each of the tortillas and roll up.

Wrap in plastic wrap or foil.

 

If you are planning on making the wrap on the trail, combine the chickpeas, bell pepper

and shallots in a zip locking plastic bag. In a second bag, place the ginger, cumin,

sugar and just lemon. (If you are using lemon juice, carry packets or put in a

screw-top container) Wrap the tortillas or pitas in foil and carry separately.

 

In camp: unwrap and eat. Or combine the two bags, wrap the chickpeas in the tortilla and eat.

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Olallie Wrap

2 servings

 

1 package Knorr Red Bell Pepper Pesto mix

1 cup couscous

2 individual packages cream cheese

2 large tortillas

1 T sun dried tomatoes, chopped

 

At home: Combine the Pesto mix and the couscous in a zip locking plastic bag.
Wrap the tortillas in foil or plastic wrap.

 

In camp: Boil 1 cup of water and mix it with the couscous blend. Let stand for 5 minutes.
Meanwhile, spread the cream cheese on the tortillas. Top with the couscous, wrap and eat.
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Ford Wraps

 

My little hiking buddy loves these.

Serves 1-2

 

1 package smoked salmon (the kind in sheets)

2 single serving packages cream cheese

2 large tortillas

 

At home: wrap the tortillas in foil. Carry the cream cheese and salmon separately.

 

In camp: spread 1 package of cream cheese on each of the tortillas.
Put half of  the salmon on each. Roll and eat.
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Lemon Mint Barley with Tuna

Serves 1

1 3 oz foil packet tuna
1/4 cup dried barley

2 packets true lemon
1 T dried tomatoes
1 t dried mint
1/2 t onion flakes
1/2 t dried parsley

1/4 t garlic powder
pinch red pepper flakes
salt and pepper to taste

At home: combine all of the ingredients in a zip locking plastic bag, except for the tuna.

In camp: add just enough water to the bag to cover. Let sit for 5-10 minutes,
or until the barley is tender. Stir in the tuna before eating.
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Chickpea Salad #1
serves 1

1/4 cup dried chickpeas
1 T dried bell peppers
2 T dried tomatoes
1/2 t onion flakes

1/2 t dried cilantro

1/4 t garlic powder

pinch red pepper flakes (or more to taste)
1 packet True Lime
1 t red wine vinegar
1 t vegetable or olive oil

At home: combine all of the dry ingredients in a zip locking plastic bag.
Combine the oil and vinegar in a screw top container.

In camp: add enough water to cover (about 1/3 cup). Let stand for 5 minutes, or until the chickpeas are rehydrated.
Stir in the oil and vinegar before serving.

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Bulgur Chickpea Salad

  
Serves 1-2

1/4 cup bulgur
1/4 cup chickpeas
1 T onion flakes
1/2 t cumin
1/2 t parsley flakes
2 T dried tomatoes
1 packet True Lemon
1 packet olive oil (optional)

At home: combine everything in a zip locking plastic bag.

In camp: add enough water to cover. Stir and allow to rehydrate before adding the olive oil.
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Lentil Bulgur Salad

 

This is intended to be a first night meal.
Omit the feta and it can be eaten on any night of your journey!

1/4 cup lentils
1/4 cup bulgur
2 T dried tomatoes

1/2 T onion flakes
1 t dried parsley
1 packet True Lemon

2 T feta cheese (optional)

At home: combine all of the ingredients except the feta in a zip locking plastic bag. Carry the feta in a second bag.

In camp: Add 1/2 to 3/4 cup hot water to the lentils and bulgur.
Stir to combine and allow to rehydrate before topping with the feta cheese.
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Corn and Lentil Salad

 

1/4 cup dried lentils
1/4 cup dried corn
1/2 t chicken or vegetable buillion
1 T parsley
1/2 t onion flakes
1/4 t oregano
1 packet True Orange
salt and pepper to taste

At home: combine all of the ingredients in a zip locking plastic bag.

In camp: add 1/2 cup water and allow to rehydrate before eating.
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Elwha Lentil Tapenade

1/4 cup dried lentils
1/2 t vegetable or chicken bouillon
1/4 t garlic powder

1 T dried tomatoes, cut tiny
1 T dried olives
1 packet True Lemon
1 t dried parsley
black pepper to taste

At home: combine everything in a zip locking plastic bag.

 

In camp: add just enough water to cover. Squish the bag to make sure the water gets distributed evenly.
Set aside for 5 minutes to rehydrate. Squish bag again and spoon the tapenade onto crackers to serve.
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Tomato Olive Tapenade

 

This one requires a dehydrator for the olives.

 

1 T dried chopped olives

1 T sun dried tomatoes, chopped finely

1 packet Parmesan or Romano cheese

¼ t dried parsley

¼ t dried onion flakes

1/8 t garlic powder

¼ t dried basil

1 packet True Lemon

crackers

 

At home: combine all of the ingredients except the crackers and cheese in a zip locking plastic bag.

 

In camp: add just enough water to cover (about 2 ½ T). Allow to rehydrate, then add the cheese.
Serve on crackers.

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