Lunch on the trail may often be one of the most daunting and forgotten meals. In efforts to just keep trekking or to keep things simple many backpackers will rely on the tried and true peanut butter sandwich or wrap. Liven your spirits and kick up your feet for a few minutes next time you are on the trail by adding one of these tasty and healthy alternatives to your lunchtime fare.

Tuna Bagel with Black Bean and Corn Salsa

Dehydration Time: 5 to 10 hours
 

• 1/4 cup frozen corn, thawed
• 1 tablespoon lime juice
• 1/2 cup salsa
• 1/4 cup canned black beans, drained and rinsed
• 2 foil pouches tuna, approximately 3 ounces each
• 2 multigrain bagels

At Home: Mix corn, lime juice, salsa, and black beans together. Spread the mixture on lined dehydrator trays and dry for 5 to 10 hours. Place the dried salsa in a ziplock bag with the pouches of tuna. Wrap and pack two bagels in plastic wrap and place them in the ziplock bag with the other ingredients.

At Camp: Remove the tuna pouches from the ziplock bag. Add warm water to the salsa mixture, using a little less water than dried mix. Once rehydrated, add the tuna to the salsa mixture and place 1/4 of the mixture on each half of the bagel. Serve open faced.

Tip: If you are planning to have this for lunch on the trail, add cold water to the salsa mixture at breakfast, and it’ll be ready by the time you stop for lunch.

Courtesy of A Fork in the Trail

Ford Wraps

• 1 package smoked salmon (the kind in sheets)
• 2 single serving packages cream cheese
• 2 large tortillas

At home: Wrap the tortillas in foil. Carry the cream cheese and salmon separately.

At camp: Spread 1 package of cream cheese on each of the tortillas. Put half of the salmon on each. Roll and eat. Makes 1 – 2 servings.

Courtesy of One Pan Wonders

Peanut Butter and Banana Wraps

• 1 tortilla
• 1 tube squeeze peanut butter per tortilla
• 1 small banana

At Camp: On a tortilla, cut the banana into slices and lay on the peanut butter. Roll, eat, and savor.

This recipe courtesy of Freezer Bag Cooking

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