Marinated Chicken and Asparagus Wrap Large Family Recipe (13 servings)

 1 Tablespoon lime juice

1/3 cups Chile powder

⅛ cup Garlic powder

1/2 Tbsp mustard powder

1 Tablespoon Cumin

ground

3/4 teaspoon Black pepper

ground

2 teaspoons brown sugar

2 1/2 lbs Chicken strips

unbreaded, cooked, frozen, thawed

2 lbs Asparagus

fresh, trimmed, 1/2 inch pieces

1 Tablespoon Oil

vegetable

10 oz. Baby spinach

fresh leaves, ready-to-use

13 tortillas

10-inch

Combine lime juice, chile powder, garlic powder, mustard powder, cumin, black pepper, and brown sugar in a pan.

Add chicken breast strips to lime juice mixture. Mix well, cover, refrigerate, and let sit for at least 1 hour and up to 24 hours.

Preheat convection oven to 350 ºF.

Toss the asparagus with vegetable oil. Place in a single layer on sheet trays and place in oven for 8 minutes. When done cooking, cool in refrigerator.

Inside each tortilla place ¾ cup of baby spinach, 3 oz chicken, and ¼ cup asparagus. Roll the tortillas tightly.