32 Wrap-and-Cook Foil Packet Recipes

From the Recipe Creator: These Mexi-style chicken packets can be assembled ahead of time and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. —Mary Peck, Salina, Kansas

From the Recipe Creator: My family enjoys camping and cooking over a fire. These hearty foil-packet potatoes turn out beautifully over a campfire, on the grill or in the oven at home. —Julie Koets, Elkhart, Indiana

From the Recipe Creator: My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon is grilled in foil, there's almost no cleanup! —Bonnie McGuire, Sunnyvale, California

From the Recipe Creator: Kids love to make these! Set out the ingredients so they can mix and match their own creations. —Bonnie Hawkins, Elkhorn, Wisconsin

From the Recipe Creator: For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California

From the Recipe Creator: I came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The packets steam up inside, so open them carefully. —Allison Brooks, Fort Collins, Colorado

From the Recipe Creator: People think I went to a lot of trouble when I serve these packets. Individual aluminum foil pouches hold in the juices during baking to keep the herbed chicken moist and tender. The foil saves time and makes cleanup a breeze. —Edna Shaffer, Beulah, Michigan

From the Recipe Creator: Since my husband and I love to grill meats, we're always looking for easy side dishes that cook on the grill, too. So I came up with this simple recipe for hash browns. There are never any leftovers. —Kelly Chastain, Bedford, Indiana

From the Recipe Creator: If you’re new to cooking fish (or even if you’re a pro), you have to try this no-fail salmon recipe. It’s easy enough for every day, but also wows at dinner parties. —Margee Berry, White Salmon, Washington

From the Recipe Creator: I cook almost everything outdoors, including grilled green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania

From the Recipe Creator: We had these smoky campfire bundles at a friend's house for dinner and loved the simplicity of this great summer meal. Now we often make it for summer weeknight dinners. —Alissa Keith, Forest, Virginia

From the Recipe Creator: My husband and I love salmon, so I'm always looking for fun ways to change it up. We both love the blend of heat and citrus, plus the foil packet makes for easy cooking and cleanup! —Roxanne Chan, Albany, California

From the Recipe Creator: I found the technique for grilling ham, potatoes and cheese in foil and changed the recipe for our tastes. It’s a dandy way to use leftover ham. —Molly Bishop, McClure, Pennsylvania

From the Recipe Creator: Filled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. They have a wonderful taste and give a fun twist to the usual corn on the cob. —Mitzi Sentiff, Annapolis, Maryland

From the Recipe Creator: This super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: Dining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin

From the Recipe Creator: Grilling in foil is an easy technique I use with foods that cook quickly, such as fish, shrimp, bite-sized meats and fresh veggies. The options are endless—and the cleanup is easy. —A.J. Weinhold, McArthur, California

From the Recipe Creator: This dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah

From the Recipe Creator: We get our grill on for this sizzling steak and potatoes baked in foil. It’s a quick and easy main dish we like to take outdoors. —Edie DeSpain, Logan, Utah

From the Recipe Creator: These potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania

From the Recipe Creator: The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage! —Elizabeth Wheeler, Thornville, Ohio

From the Recipe Creator: I created this recipe on a family camping trip. I'd brought along a hodgepodge of ingredients, so I just threw them all together in a foil packet. Everyone said that the bundles were delicious. Ever since, I've grilled them at home with equally good results. —Lauri Krause, Jackson, Nebraska

From the Recipe Creator: On our busy farm, meals need to be ready fast. These herb-seasoned potatoes and vegetables wrapped in foil packets cook in only half an hour. They're excellent with steak or chicken. —Jill Jellett, Leduc, Alberta

From the Recipe Creator: I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It’s the first French recipe I learned, and the delightful little packages are family-friendly. —Renee Greene, New York, NY

From the Recipe Creator: This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California

From the Recipe Creator: These onions are so delicious that we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, and you've got a great light meal. This recipe is sure to become a favorite! —Mary Bilke, Eagle River, Wisconsin

From the Recipe Creator: The wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste Recipes Test Kitchen

From the Recipe Creator: The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois

From the Recipe Creator: For these nifty foil packs, small hands make quick work of topping potato wedges with a hot dog, onions and cheese. — Kelly Westphal, Wind Lake, Wisconsin