09/29/2026
Today’s FREE Campground Recipe: Campfire Chicken Caesar Wraps
A quick, easy campground lunch that looks good, tastes good, and is simple to put together at the campsite.
Full recipe, ingredients, campground details, preparation steps, and tips are below.
🏕 Campground Snapshot
Cooking Method
Campfire/coals
Equipment
Cutting board, camp knife
Power Required
Campfire or charcoal coals
Cleanup Level
Higher
Make-Ahead Friendly
Yes
Campfire Alternative
Use a propane grill or camp stove alternative when open fires are restricted.
Equipment Needed
Cutting board, camp knife
Campfire/coals
Ingredients
• 4 large flour tortillas
• 2 cups of shredded rotisserie chicken
• 4 cups of romaine lettuce, chopped (wash and prep at home)
• ½ cup of Caesar dressing (store-bought in a squeeze bottle)
• ½ cup of shaved or shredded parmesan cheese
• 1 cup of croutons
• Freshly ground black pepper
• Optional: lemon wedges, anchovy paste
Preparation
1. In your collapsible mixing bowl, toss chopped romaine with Caesar dressing until well coated.
2. Add parmesan cheese and toss again.
3. Lay each tortilla flat on your cutting board.
4. Pile Caesar salad mixture down the center of each tortilla.
5. Top with shredded rotisserie chicken and a handful of croutons.
6. Add freshly ground black pepper and a squeeze of lemon if desired.
7. Fold in the sides of the tortilla and roll up tightly.
8. Slice in half diagonally and serve immediately.
Tips
Wash, dry, and chop romaine at home and store in a zip-lock bag — it stays crisp in the cooler for 2-3 days.
Store-bought Caesar dressing in a squeeze bottle is the most practical option for camping — no messy pouring from a jar.
Add crispy bacon crumbles to the wrap for an incredible upgrade.
Keep meat, eggs, and dairy cold in the RV refrigerator or cooler until ready to cook.
Want all 200 campground recipes?
Get The Ultimate Campground Cookbook for $4.99, or get the Cookbook plus The Complete Homemade Bread Guide for $8.00.
bundle.RonBakerHub.com
Video created with AI assistance and reviewed and edited by Ron Baker.