Meal in foil packets

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What could be easier than making a one-dish meal, all neatly wrapped up in a foil packet and either cooked over the fire, or in your camp oven. Its a no fuss way of cooking, with no cleaning up afterwards. The combinations and ideas are literally endless, so here are some ideas to get you thinking.

You can cook these parcels over a fire, charcoal grill, or on a BBQ plate on top of your gas stove, or in the oven.

For each parcel you need 1 piece of heavy-duty foil 46cmx30cm (18”x12”) and spray with some cooking oil. (If you don’t have heavy-duty foil, then use 2 sheets of foil on top of each other.)

And to help you wrap up the goodies so they don't leak out of the foil wraps, check out these handy hints:

Handy Hints on How to make a Foil Packet/Wrap:

•  Lay a large sheet of heavy-duty foil or a double layer of regular foil on a flat surface. Spray the surface with oil.

•  Put the ingredients in the center of the foil. Bring the short ends of the foil together, leaving some room in the packets for the steam, then fold twice, pinching the seams, to seal. Fold in the sides to seal, pinching the seams together. Make sure all the seams are tightly sealed to keep the steam from escaping.


Ranch Chicken in Foil Wraps

Here’s a very method to cook dinner; a foil packet meal all wrapped up in one. This simple recipe is very tasty; you just need some chicken, a few vegetables, a bottle of good Ranch Dressing and some Parmesan cheese. Cooked over the fire, or on your BBQ on the stove stop. So easy!!

Prep Time: 10 to 15 mins
Total Time: 20 to 30 mins - depending on thickness of chicken used
Servings: 1 or as many as you like

Ingredients x 1 person/per packet
*1 x boneless chicken thigh or skinless chicken breast (maybe 2 thighs per person if they are small)
garlic/herb seasoning
2 tblpns ranch dressing
1 to 2 tblspns water
some thinly sliced onion or leek
1 x potato cut into thick slices
½ x carrot cut into thick sticks
handful green beans – trimmed and cut into good size pieces
pieces of bacon or ham (optional)
black pepper
Grated Parmesan cheese

*Note: better still buy a packet of already marinated chicken in garlic and herbs off the supermarket shelf. If you do you won’t need to use the garlic and herb seasoning.

RANCH CHICKEn in foil wraps


Place the chicken in the middle of the foil (see instructions above) and sprinkle over some garlic/herb seasoning.
In a bowl, mix the ranch dressing with the water and then add the vegetables and stir to combine.
Spoon the vegetables around/over the chicken and pour over the dressing mix.
Sprinkle with some Parmesan cheese (as little or as much as you want).
Seal the foil edges as detailed and cook over the fire/grill/BBQ plate.
Rotate the packets a ½ turn every 5 mins or so to help stop the bottom burning. Cook for approx. 20 mins (length of time will depend on the thickness of the chicken you are using).
DON’T have the fire too hot or you’ll burn the bottom of the chicken/veggies. Better to cook it longer and slower.
Carefully fold back the foil to allow the steam to escape and test the chicken and veggies to see if they are done. Reseal if they need a little more time. Don’t flip over as you’ll loose all the lovely juices from the packet.
To serve simply open the foil packet and eat.

Viv’s Hint: Don’t cut the vegetables too thick or they won’t be cooked before the chicken is. Again, not too small or they will turn to mush.
The quantity of vegetables that you put into each parcel is up to you; and what vegetables you use as well.
If using a BBQ that has a lid, close the lid, it will help keep in all the heat and cook the packets more evenly.



apple cranberry and maple jaffles

Sweet and Sour Chicken Foil Wrap

Preparation time: 30 minutes
Total Time: 20 to 30 mins - depending on thickness of chicken used
Servings: 4 or simply reduce the quantities for 1 to 4

4 boneless skinless chicken breasts or you could use chicken thighs
½ cup sweet-and-sour sauce
1 med can pineapple - drained and cut into chunks
1 medium red capsicum - sliced
small brown or white onion - cut into small wedges
toasted slivered almonds to top, optional

Place the chicken in the middle of the foil (see instructions above).
Evenly spoon over about 1 tablespoon of the sweet and sour sauce over the top of each chicken piece.
Sprinkle over some pineapple chunks, capsicum slices and onion wedges.
Spoon remaining sauce evenly over each chicken piece.
Seal the foil edges as detailed, allowing some room for heat expansion, and cook over the preheted fire/grill/BBQ plate.
Cook for approx 20 minutes, rotating the packets a ½ turn every 5 mins or so to help stop the bottom burning.
Served topped with a sprinke of toasted slivered almonds, and if you want on a bed of rice.


Here are some other ideas as fillings for Foil Packets/Wrpas:

• Use some baby potatoes, cut in half, add some minced garlic, little thyme, juice of one lemon, salt, pepper and cook until tender.

• Place a whole chicken breast on a bed of peeled and cubed sweet potato, pour over a little of your favourite BBQ sauce and a little honey, top with a slice of bacon and season to taste and cook until tender.

• Spice up some olives by cooking with some chilli flakes and minced garlic and grill or bake for about 15 mins, turning often.

• Garlic Prawns - wrap up with some butter, chopped parsley, minced garlic, salt, pepper, a little lemon juice and a pinch of chilli flakes. Grill or bake for approx 8 to 10 mins or until cooked.

• Mix sliced zucchini and chopped tomatoes with some minced garlic, a little olive oil and seasoning and grill for approx 10 mins or until tender.

You'll find a great recipe for Potato Parcels also in 'Previous Recipes'.




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