FOOD CALCULATOR
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General
Ingredients 10 servings
Chicken Thighs, prefrozen
3.0
pound(s)
Bell Peppers (red & green)
2.0
whole
Yellow Onions
1.0
whole
Fajita Seasoning Mix
2.0
package(s)
Vegetable Oil
3.0
tablespoon(s)
Large Flour Tortillas (10-inch)
10.0
whole
Large Corn Tortillas
10.0
whole
Long-Grain White Rice, cooked, prefrozen
2.0
cup(s)
Black Beans (15 oz cans)
2.0
can(s)
Shredded Mexican Cheese Blend
2.0
cup(s)
Dairy-Free Shredded Cheese
2.0
cup(s)
Sour Cream
1.0
cup(s)
Dairy-Free Sour Cream
1.0
cup(s)
Salsa
1.0
jar(s)
Avocados
2.0
whole
Lime, cut into wedges
1.0
whole
Dietary Restrictions
Wheat / Gluten
Dairy
Recipe Instructions
PRE-TRIP PREP: Freeze chicken in portioned bags. Slice peppers and onion; store in cooler. Cook rice at home, cool, and freeze.
ON THE RIVER: Heat oil in a large skillet over high heat. Cook thawed chicken until browned, about 7 minutes. Add peppers and onion; stir-fry 5 more minutes. Add fajita seasoning with a splash of water; toss to coat. Warm rice and beans in separate pans. Set out a burrito bar: tortillas, chicken fajita mixture, rice, beans, cheese, sour cream, salsa, avocado, and lime wedges. Guests assemble their own burritos.
