CHICKEN AND ASPARAGUS WRAPS
(Yield: 4 servings)
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup thinly sliced green onions
1/2 teaspoon basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon grated lemon rind
1/2 cup water
12 ounces asparagus spears, trimmed
4 8-inch flour tortillas
2 cups chopped cooked chicken
1/2 cup cherry tomatoes, halved
In a small bowl, combine mayonnaise, sour cream, green onions, basil, lemon juice, salt, and lemon rind; mix well. Chill until ready to serve.
In a large skillet, bring water to a boil. Add asparagus, cover; cook for 4 minutes or until tender. Drain; rinse until cold water until cool.
On each tortilla, evenly arrange chicken, asparagus, and tomatoes; top with mayonnaise mixture. Roll up; garnish with mixed greens, if desired.
Message Thread
« Back to index