Chicken and Asparagus Wraps with Dill Cream Cheese

Category, , Cuisine

Enjoy this nutritious delight, courtesy of mountainmamacooks.com

Toufayan Bakeries Asparagus Chicken Wrap
 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
 
 lettuce
 
 slow roasted or sun dried tomatoes
 
 4 oz cream cheese
 
 1 tablespoon fresh dill
 
 2 scallions
 
 1 1/2 teaspoon lemon juice
1

Cook the asparagus until just tender by placing it in a steamer basket over boiling water.

2
3

Cover and cook 3-4 minutes. Remove and let cool.

4
5

In a large sauté pan, heat 1 tablespoon olive oil and season the chicken cutlets with garlic powder, onion powder, salt and pepper.

6
7

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.

8
9

To make the spread, place cream cheese, dill, scallions and lemon juice in the base of a food processor.

10
11

Pulse until combined and smooth.

12
13

To make wraps, spread a 1/4 of the cream cheese mixture onto each wrap. Top with lettuce if desired.

14
15

Place 4 pieces of asparagus and 1/4 of the chicken. Garnish with tomatoes if desired.

16
17

Place in broiler until cheese is melted - this happens FAST, so watch them and check every two minutes.

18
19

Roll up and dig in.

Ingredients

 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
 
 lettuce
 
 slow roasted or sun dried tomatoes
 
 4 oz cream cheese
 
 1 tablespoon fresh dill
 
 2 scallions
 
 1 1/2 teaspoon lemon juice

Directions

1

Cook the asparagus until just tender by placing it in a steamer basket over boiling water.

2
3

Cover and cook 3-4 minutes. Remove and let cool.

4
5

In a large sauté pan, heat 1 tablespoon olive oil and season the chicken cutlets with garlic powder, onion powder, salt and pepper.

6
7

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.

8
9

To make the spread, place cream cheese, dill, scallions and lemon juice in the base of a food processor.

10
11

Pulse until combined and smooth.

12
13

To make wraps, spread a 1/4 of the cream cheese mixture onto each wrap. Top with lettuce if desired.

14
15

Place 4 pieces of asparagus and 1/4 of the chicken. Garnish with tomatoes if desired.

16
17

Place in broiler until cheese is melted - this happens FAST, so watch them and check every two minutes.

18
19

Roll up and dig in.

Chicken and Asparagus Wraps with Dill Cream Cheese