One Pan Wonders

Backcountry Cooking at its Finest

Wraps and Sandwiches - Salads - Dips & Spreads - Other

Like the recipes? There are more in the book!

Wraps and Sandwiches

 Avocado Chicken Wrap
Serves 1-2

1 fresh avocado
1 4.25 ounce can Underwood white meat chicken
2 large flour tortillas

At home: wrap the tortillas in foil. Wrap the avocado carefully so it does not get smashed.
Carry the chicken seperately.

In camp: spread 1/2 of the chicken on each of the tortillas.
Slice the avocado and place half on top of each of the tortillas. Roll and eat.
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 Esmeralda Wrap
Serves 1

       

1 large flour tortilla
1 packet shelf stable bacon (Boar's Head brand)
1 packet shelf stable cream cheese
1 fresh avocado
2 sun dried tomatoes

At home: wrap the tortilla in foil. Cut the sun dried tomatoes in tiny
pieces and put in a small zip locking bag.
Carry the bacon and cream cheese separately.

In camp or on the trail: spread the tortilla with cream cheese.
Top with all of the bacon. Cut the avacado in half and scoop out the flesh.
Top the bacon with half of the avocado (eat the other half!).
Sprinkle with sun dried tomatoes. Roll and eat!
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 Heybrook Bagel
Serves 1

This can be made at home or in camp

1 bagel
1 1-ounce package shelf stable cream cheese
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons shelf stable bacon
2 1-ounce slices Swiss cheese

Slice bagel in half. Spread one side with the honey and mustard.
Spread the cream cheese on the other side. Top with the bacon and
Swiss cheese. Put both halves together, wrap in foil for the trail or eat.
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Almond Chicken Apricot Wrap
Serves 2

1 3-ounce can chicken or chicken spread
10 dried apricots, chopped
4 tablespoons 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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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 tablespoon shallots, chopped

1/2 teaspoon dry ginger

1 tablespoon ground cumin

1 tablespoon sugar

2 packets of True Lemon or 3 tablespoons 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 tablespoons 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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More Wrap Recipes


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Salads

 Dilly Tuna Salad
Serves 1



This can be served on crackers, bread or by itself.

1 3 ounce package tuna
2 tablespoons dried vegetables
1 teaspoon dried dill

1 packet True Lemon
1/2 teaspoon vegetable bouillon
2 packets mayo

At home: combine the vegetables, dill, True Lemon and boullion in a
zip locking plastic bag. Carry the other ingredients seperately.

In camp: add just enough water to the vegetables to cover.
Let stand for 5 minutes, or until rehydrated. Add the tuna and mayo.

Stir well and enjoy.
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 Southwest Black Bean Couscous Salad
Serves 1

1/4 cup (cooked and dried) black beans
1/4 cup couscous
1 teaspoon dried bell pepper
1 teaspoon dried parsley
1/2 teaspoon dried cilantro
1/2 teaspoon dried tomatoes
1/4 teaspoon ground cumin
1/4 teaspoon onion flakes
1 packet True Lime

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

In camp: add just enough water to cover the salad. Allow to rehydrate.
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White Bean & Fennel Salad
Serves 1


Photo by Sarbar

1/4 fresh fennel bulb
1 3-ounce foil package tuna
1/3 cup (cooked) dried white beans
1 tablespoon dried parsley
1 packet True Lemon  (or more, to taste)
1/4 teaspoon dried oregano

olive oil to taste

salt and pepper to taste

At home: combine all of the dried ingredients in a zip locking plastic bag.
Place the fennel and tuna (unopened) in a second bag. Carry the olive oil
in a screw top container.

In camp: add enough water to the dry ingredients to cover the beans.
Allow to rehydrate. Meanwhile, dice the fennel (the smaller, the better).
Stir the fennel and tuna into the bean mixture.
Season with salt, pepper and olive oil.
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Black-eyed Pea and Basil Salad
Serves 1



1/3 cup (cooked) dried black-eyed peas
1 tablespoon dried roasted red peppers
1 teaspoon dried celery
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
pinch sugar
1 tablespoon cider vinegar

1 tablespoon olive oil

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

In camp: add just enough water to cover the salad. Allow to rehydrate.
Stir in the oil and vinegar just before eating.

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Obi's Salad

Serves 1

1/3 cup (cooked) dried chickpeas
2 tablespoons dried peas
1 3-ounce foil pouch salmon

1 1-ounce package balsamic salad dressing

At home: combine the chickpeas and peas in a zip locking plastic bag.
Place the salad dressing and salmon in the bag for storage.

In camp: remove the salad dressing and salmon. Add just enough water to cover
and allow the chickpeas and peas to rehydrate (about 10 minutes).

Stir in the salmon, breaking up any large chunks. Stir in the salad dressing and eat.


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Iron Horse Avocado Salad
Serves 1-2



This can also be used as a filling for a wrap.

1/2 cup (cooked) dried black beans
1 tablespoon dried cilantro
1/4 teaspoon garlic powder
pinch chili powder
salt and pepper to taste

1 fresh tangerine
1 fresh avocado

At home: combine everything except the tangerine and avocado
in a zip locking plastic bag. Pack the tangerine and avocado carefully
so they do not get crushed in your pack.

In camp: add just enough water to the bean mixture to cover. Set aside.
Meanwhile peel and dice the tangerine and avocado. Add to the beans.
Season with salt and pepper to taste.
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Chickpea Salad #1
Serves 1

1/4 cup (cooked or canned) dried chickpeas
1 tablespoon dried bell peppers
2 tablespoon dried tomatoes
1/2 teaspoon onion flakes

1/2 teaspoon dried cilantro

1/4 teaspoon garlic powder

pinch red pepper flakes (or more to taste)
1 packet True Lime
1 teaspoon red wine vinegar
1 teaspoon 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 (cooked or canned) chickpeas
1 tablespoon onion flakes
1/2 teaspoon ground cumin
1/2 teaspoon dried parsley
2 tablespoon 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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Corn and Lentil Salad

 

1/4 cup (cooked) dried lentils
1/4 cup dried corn
1/2 teaspoon chicken or vegetable bullion
1 tablespoon dried parsley
1/2 teaspoon onion flakes
1/4 teaspoon dried 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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More Salad Recipes

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Dips and Spreads

 Onion Cheese Spread
Serves 1-2

This can also be made on the trail.
Reduce the dry ingredients by half and pack in a single serving container of shelf stable cream cheese. Mix in a zip locking plastic bag.

3 ounces cream cheese
1/2 teaspoon sundried tomatoes, finely chopped
2 teaspoons onion flakes
crackers, bagels or tortillas

At home: combine all of the ingredients until well blended. Pack into a small lidded container for the trail.

In camp: spread on bagels or tortillas, or serve as a dip for crackers.

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Lentil Pecan Tapenade

1/4 cup (cooked) dried lentils
2 tablespoons chopped pecans
2 tablespoons dried mixed vegetables
1 teaspoon vegetable bouillon
1/4 teaspoon garlic powder
pinch ground cumin
olive oil to taste (optional)
crackers to serve

At home: combine everything in a zip locking plastic bag

In camp: add enough water to cover. Stir well and allow to rehydrate.
Serve on crackers.
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Elwha Lentil Tapenade

1/4 cup (cooked) 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 tablespoons). Allow to rehydrate, then add the cheese.
Serve on crackers.

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Other

Smokey Crackers
Serves 1-2

1 3.75 ounce can smoked oysters
4 ounces smoked cheddar cheese, sliced
crackers of your choice (plain is better)

At home: put the cheese and crackers in separate zip locking plastic bags.
Carry the oysters separately.

In camp or on the trail: top crackers with sliced cheese and then the oysters.
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