Name: Chicken and Asparagus Wraps with Dill Cream Cheese
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

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

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 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.
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 or tortilla. Top with lettuce if desired. Place 4 pieces of asparagus and 1/4 of the chicken. Garnish with tomatoes if desired.
Roll up and dig in.