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RV Recipes

Updated: May 28, 2020

Enjoy these delicious road trip recipes! More recipes to be added soon!!

Buffalo Chicken Wraps


  • 3 cups cooked, shredded chicken

  • 3/4 cup prepared bbq sauce

  • 1/4 cup prepared ranch dressing

  • 4 large (10-inch) sun-dried tomato flour tortillas

  • shredded lettuce

  • thinly sliced red onions

  • sliced tomatoes

  • shredded cheddar or colby-jack cheese

  • sliced avocados


1. In a bowl, combine the chicken, bbq sauce and ranch and stir to coat the chicken.

2. Lay out the tortillas. Place some of the lettuce, onions, tomatoes, cheese and avocado down the center of the tortilla. Top each with 1/4 of the chicken mixture. Fold in the ends, then roll into a wrap.

3. Serve immediately, or refrigerate until ready to serve. (Best served within a few hours.)


BBQ Chicken & Avocado Quesadilla


  • 4 flour tortillas

  • 1 cup shredded mozzarella cheese

  • 1/2 cup shredded or finely diced cooked chicken

  • 1/4 cup barbecue sauce

  • 1 ripe avocado, diced


1. Heat a skillet on medium heat.

2. Stir together the chicken and barbecue sauce.

3. Place 2 tortilla shells side by side in the bottom of the pan and sprinkle half of each tortilla with cheese. 4. Top with half the chicken mixture and 1/2 of the avocado chunks. Sprinkle with cheese.

5. Fold the tortillas over and cook until the bottom is golden brown. Flip the quesadillas over carefully and heat the opposite side until that side is golden brown and the cheese is melted. Repeat with the remaining ingredients. Cut each tortilla in half. Serve immediately. Makes 8 wedges.


Skinny Chicken Salad Sandwich


  • 4 ounces shredded or diced (cooked) boneless, skinless, chicken breast (abt 1 cup)

  • 1/4 cup diced celery

  • 2 tablespoons sliced green onion

  • 1/4 cup diced sweet, crisp apple

  • 1 tablespoon light mayo

  • 1 tablespoon light sour cream or Greek yogurt

  • optional: 1/2-1 Tablespoon chopped fresh parsley or cilantro

  • 1/8 teaspoon curry powder

  • 1/4 teaspoon red wine vinegar

  • 1 tablespoon toasted sliced almonds

  • salt and pepper to taste


1. Combine all ingredients except almonds and stir to combine. If possible, chill for an hour or so before eating.

2. Before serving, mix in almonds.

3. Eat in a lettuce wrap, on whole grain bread, in a wrap, or in a pita.


Crockpot Orange Chicken


  • 3 lbs Boneless Skinless chicken breasts, thawed

  • ¾ cup Smuckers Sweet Orange Marmalade

  • ¾ cup of bbq sauce

  • 2 tbsp. Soy Sauce


1. Cook chicken in crockpot on HIGH for 3 hours or LOW for 6 hours {covered}

2. After 3 hours on HIGH or 6 hours on LOW, drain juices from crockpot

3. At this point… you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crockpot.

4. Mix together bbq sauce, orange marmalade, and soy sauce.

5. Pour mixture over chicken, and cook on high for 30 more minutes {covered}

6. Serve with rice and enjoy!

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