Chicken and Asparagus Wraps with Dill Cream Cheese

Pan seared Chicken and seasonal asparagus are wrapped into a tortilla spread with homemade dill cream cheese. If this isn’t spring in a wrap, I don’t know what is. Healthful, quick to make and gorgeous to eat, these Chicken and Asparagus Wraps with Dill Cream Cheese are my lunch of choice right now.

Spring is in the air. And then it isn’t. And then it is again. This time of year Mother Nature puts on her best bipolar personality and gives us 50 degrees with blue skies one day and 32 degree days that bring full on snow the next. I have admit that I’m easily torn over the mixed weather. On one hand, I find myself hoping for warmer weather as I think about planting my garden and wearing flip flops but I quickly jump on board when it snows knowing that my snowboarding days are limited as the season comes to an end. As long as I can play outside, I’m generally a happy camper so no matter the weather, I’m usually on board.

So while it might not totally feel like spring outside, I’m cooking in my kitchen like it does. Spring veggies are some of my favorites and asparagus sits right up there at the top. You just can’t go wrong when the green stalks are at their peak. Roasted, steamed, wrapped in prosciutto… any way and every way, I dig the asparagus. However I do cook it though, I tend to slightly undercook it just a tad so it maintains a nice bite. I don’t do soggy veggies and overcooked asparagus is the worst as it gets stringy and mushy. Ick.

I’ve been digging the wraps lately. Partly because they’re just so easy but I also got a generous package from Toufayan Bakeries last month and I’m really digging their gluten free wraps. (Stay tuned for a new recipe next week!) Wraps are such a great choice when you’re short on time or need something portable. I always have something(s) in the fridge to fill them with- tis the life of a food blogger. This one is my ode to spring and the warmer weather that is just around the corner. Blanched asparagus, pan seared chicken, slow roasted tomatoes that I put up last summer and a spread of softened cream cheese with chives, lemon and dill that I quickly whipped together in the food processor. This might sound a little fussy for a wrap but I promise it was quick and well worth the little bit of effort.

My dear friend, Becky and fellow Utah food blogger, writes a beautiful blog, The Vintage Mixer. Always committed to eating locally and seasonally, Becky started a great series on her blog that encourages readers to make recipes highlighting in season produce. Her husband makes a beautiful graphic each month, sharing what produce is in season. I not only love the idea but am happy to help Becky spread her passion and jump in on the fun. I love seeing what others are making and finding new inspiration for my own cooking. You can follow along on twitter and Instagram by using the hashtag #eatseasonal.

Have a great weekend and hope you find joy in whatever kind of weather you’re having! xo

Chicken and Asparagus Wraps with Dill Cream Cheese

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Ingredients

• 4 wraps or flour tortillas
• 16 stalks asparagus, washed and trimmed
• 1/2 lb chicken cutlets
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pinch each, 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

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Instructions

1. 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.
2. In a large saute 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.
3. To make the spread, place cream cheese, dill, scallions and lemon juice in the base of a food processor. Pulse until combined and smooth.
4. To make wraps, spread a 1/4 of the cream cheese mixture onto each wrap or tortilla. Top with lettuce if desired. Place 4 pieces of asparagus and 1/4 of the chicken. Garnish with tomatoes if desired.
5. Roll up and dig in.