This chicken fajitas & guacamole recipe is super quick and easy to make at home and can be turned into an easy and tasty backpacking meal out on trail. All you need is a sheet pan along with 5-6 ingredients and 30 minutes. I opted to make my own fresh guacamole for this one instead of getting the premade stuff.

Chicken Fajitas & Guacamole | Freeze-Dried Backpacking Meal Recipe

Ingredients for the Fajitas

2 lbs chicken breasts
1 white onion, sliced
1 yellow bell pepper, sliced and seeds removed
1 red bell pepper, sliced and seeds removed
1 orange bell pepper, sliced and seeds removed
Lime juice
2 fajita seasoning packets
Small flour tortillas

Cooking Instructions for the Fajitas

  • Preheat oven to 375F
  • Line a sheet pan with Parchment Paper
  • Slice the onions and peppers
  • Thinly slice the chicken breasts into strips
  • In a mixing bowl, add the onions, peppers and chicken together along with the fajita seasoning packet and lime juice. Stir until everything is coated evenly
  • Add a thin layer of the chicken fajita seasoned mix onto the sheet pan
  • Bake for 15 minutes, stir and then bake for another 15 minutes until the chicken is all the way cooked through
  • Top with guacamole and sour cream on a tortilla

1 Serving = 1 cup of fajitas

Ingredients for the Guacamole

3-4 ripe avocados
½ small yellow onion, finely diced
2 Roma tomatoes, diced
3 tbsp cilantro, finely chopped
1 jalapeño pepper, seeds removed and finely diced
2 garlic cloves, minced
Guacamole seasoning packet (not necessary, but I like the extra seasoning)
2 tbsp lime juice
½ tsp salt

Preparation Instructions for the Guacamole

  • Slice the avocados in half, remove the pit and add into a mixing bowl
  • Mash the avocados and make the consistency as chunky or as smooth as you’d like
  • Add all of the remaining ingredients and stir together. Do a taste test to see if you need to add more salt or lime juice

1 Serving = 1 Cup

Freeze-Drying Instructions

On one freeze dryer tray, add the chicken fajitas into a thin layer and spread it evenly over the tray.

Use a separate freeze dryer tray, a spread the guacamole evenly over the tray.

For this one, I don’t portion out the chicken fajitas or guacamole on the freeze dryer trays into single serving portions.

Load the trays into the freeze dryer, start the batch and wait anywhere from 20 to 24 hours for the batch to be complete.

After the batch has been completed, remove the food trays from the freeze dryer and package up each meal into a single serving bag.

1 Serving = 1 cup of fajitas
1 Serving = 1 cup of guacamole

Measure out single servings for both the fajitas and guacamole separately and vacuum seal each single serving bag separately bag to help preserve freshness and prevent spoilage and then store in a dark, cool place.

Weight Before Freeze Drying (for a single serving of fajitas): 6.9 ounces
Weight Before Freeze Drying (for a single serving of guacamole): 10 ounces
Weight After Freeze Drying (for a single serving of fajitas): 2.7 ounces
Weight After Freeze Drying (for a single serving of guacamole): 1.5 ounces

I use the Harvest Right Home Pro Freeze Dryer (Medium) with the Premier Industrial Pump. Click here for more details about my freeze dryer.

Rehydrating in the Backcountry

  • I rehydrate the fajitas and guacamole separately.
  • Starting with the fajitas, transfer the food into a food safe container that can withstand boiling water like a mylar bag, Stasher bag or a quart-sized Ziploc Freezer bag
  • Boil water
  • Add just enough water to cover the fajitas inside the bag. I don’t have exact measurements. I usually just eyeball this for each meal. When adding water, less is more to avoid the meal getting too soupy.
  • Stir and close the bag
  • Add fajitas bag into an insulated food pouch or food cozy
  • Let food rehydrate for 10-12 minutes
  • While the fajitas are rehydrating, take a single serving bag of guacamole and add it to either a collapsible cup or a snack-sized Ziploc bag.
  • Slowly add a little bit of cold water to the guacamole and stir until the guacamole is rehydrated and at the consistency you want it at.
  • Once the fajitas have finished rehydrating, remove the bag from the insulated food pouch (of food cozy) and stir
  • Add fajitas to a tortilla with some guacamole on top
  • Serve and enjoy!

1 Serving = 1 cup of fajitas and 1 cup of guacamole
584 calories per serving
31 grams of protein
Cost Per Serving: $6.78

GROCERY STORE BACKPACKING FOOD | MORE Cheap & Easy DIY Freeze-Dried Backpacking Meal Ideas

Learn how to make your own backpacking meals with some of other favorite grocery store backpacking meal recipes:

Beef Stroganoff
Chicken & Dumplings
Biscuits & Gravy (with Homemade Biscuits)
Chili & Cornbread
Hamburger Pie
Corned Beef & Cabbage
Beef Stew

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