Howdy Cowboy Cookers! Now that you have Campfire Veggies under your belt, let’s cook up a full meal perfect for a hearty lunch or dinner. This week in #ThrowbackThursdayRecipes we’re bringing back the Cowboy Taco. A true Tex Mex classic with a kick.

Follow along with the recipe below and make sure to share photos or video of you making this recipe with us on Instagram by tagging @cowboychicken

Ingredients

• Pita Bread
• 3 oz Campfire Veggie Mix
• 2 oz Corn
• 2 oz Black Beans
• 2 oz BBQ Sauce
• 2oz Pico de Gallo
• Cowboy Chicken Rotisserie Chicken Breast

Procedure

1. Lightly grill pita on both sides.
2. In sauté pan on medium-high heat, combine veggies, corn, black bean, and 1 oz of BBQ sauce. Heat thoroughly.
3. Place freshly pulled Cowboy Chicken Rotisserie Chicken Breast on pita bread and top with veggie mixture.
4. Sprinkle with Pico and drizzle on remaining BBQ sauce.
5. Fold together and enjoy!