Gluten Free, Wraps Lunch
December 1, 2014
Enjoy this nutritious delight, courtesy of mountainmamacooks.com
4 Toufayan wraps of your favorite variety
16 stalks of asparagus washed and trimmed
1/2 lb. chicken cutlets
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch each of kosher salt and black pepper
slow roasted or sun dried tomatoes
4 oz cream cheese
1 tablespoon fresh dill
1 1/2 teaspoon lemon juice
Cook the asparagus until just tender by placing it in a steamer basket over boiling water.
Cover and cook 3-4 minutes. Remove and let cool.
In a large sauté pan, heat 1 tablespoon olive oil and season the chicken cutlets with garlic powder, onion powder, salt and pepper.
Cook 2-3 minutes on each side or until chicken is cooked all the way through; remove from heat and let rest until cool enough to cut into 1/4-inch strips.
To make the spread, place cream cheese, dill, scallions and lemon juice in the base of a food processor.
Pulse until combined and smooth.
To make wraps, spread a 1/4 of the cream cheese mixture onto each wrap. Top with lettuce if desired.
Place 4 pieces of asparagus and 1/4 of the chicken. Garnish with tomatoes if desired.
Place in broiler until cheese is melted - this happens FAST, so watch them and check every two minutes.
Roll up and dig in.
Try this delight with any of your favorite Toufayan wraps and pitas.