Preheat the grill or campfire. In a large bowl, combine zucchini, bell peppers, red onion, olive oil, garlic powder, salt, and black pepper. Toss to coat.

Divide the vegetable mixture onto aluminum foil sheets, fold the foil into packets, and seal tightly.

Place the packets on the grill or campfire for about 15 minutes, or until vegetables are tender.

In a pot, combine the shredded chicken and BBQ sauce. Heat over medium heat until warmed through.

Serve the BBQ chicken in sandwiches or over rice.

In a bowl, whisk the eggs and scramble them in a pan over medium heat until fully cooked.

Lay a tortilla flat, add scrambled eggs, cheese, and salsa, then roll up tightly.

Wrap in foil and store in the cooler until ready to heat over the campfire.