Chicken and Asparagus Wraps with Dill Cream Cheese

Toufayan Bakeries Asparagus Chicken Wrap
Toufayan Bakeries Asparagus Chicken Wrap

Chicken and Asparagus Wraps with Dill Cream Cheese

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December 1, 2014

Enjoy this nutritious delight, courtesy of

  • Yields: 2 Servings


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

2 scallions

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.

gluten-free, gf