Modified from a recipe on trailcooking.com

Ingredients

• 2 tablespoons dried cranberries
• 2 tablespoons chopped dried apples
• 1 tablespoon chopped walnuts
• 1 packet shelf-stable raspberry vinaigrette dressing (about 3 tablespoons)
• 7-oz pouch of shelf-stable chicken
• 4 shelf-stable flour tortillas

Pack all of the dry ingredients in a quart-sized freezer bag. Pack the chicken, tortillas, and salad dressing separately.

To serve, add the chicken and salad dressing to the dry ingredients. Stir, and then let sit for a few minutes for flavors to blend. Spoon the mixture onto tortillas and eat.

This this is somewhat messy (drippy), although not as bad as the tuna recipes that use olive oil. If you're in bear country, you need to be careful not to spill. Unlike with the tuna dishes, we did not feel the need to wash up after lunch.

We find that this is enough food for 2 people. There will be 2 tortillas each plus a bit of left-over mix.

For Glacier, we brought two recipes to feed three of us, and split one packet of dressing between the two. This made the resulting mix a bit less messy.

For the Channel Islands trip, we couldn't find any rasperry vinaigrette packets on short notice, so Julie went to Wendy's and asked to buy one of their pomegranate vinaigrette dressing packets. They were so bemused that they gave it to her for free.