Chicken and Asparagus Wraps with Dill Cream Cheese


  • 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


  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.