Chicken and Asparagus Wraps

It appears that there are a lot of steps to this but this is actually a very simple recipe. I cut it out of the newspaper sometime last year. I half the recipe and take these for lunch over a couple of days (as my husband won't go near asparagus).

• Ready In: 27 mins
• Serves: 6

Ingredients

• 2  tablespoons soy sauce
• 2  tablespoons Dijon mustard
• 1  teaspoon honey or 1  teaspoon  superfine sugar
• 6  flour tortillas
• 2  tablespoons  peanut oil or 2  tablespoons canola oil
• 4  green onions, sliced
• 1  inch gingerroot, minced
• 1  clove garlic, minced
• 2  chicken breast halves, cubed
• 8  asparagus spears, cut in 1/2 inch pieces
• 1⁄2 teaspoon salt
•  fresh ground pepper
• 1⁄2 cup  chopped cilantro
• 1⁄2 cup long-grain rice, cooked according to package instructions
•  bottled salsa (optional)

Directions

1. Whisk together soy sauce, Dijon mustard and honey in a small bowl until well blended; set aside.
2. Heat oven to 200 degrees; place tortillas in foil-covered oven-proof dish in oven to warm.
3. Heat oil in large skillet over medium heat; add green onions, ginger and garlic.
4. Stir-fry until fragrant, about 2 minutes.
5. Add chicken, asparagus, salt and pepper to taste; stir-fry until asparagus has softened and chicken is cooked through, about 5 minutes.
6. Stir in cilantro; remove from heat.
7. Remove warm tortillas from oven.
8. Divide rice among tortillas; add chicken-asparagus mixture.
9. Drizzle with dressing; roll up tortillas.
10. Serve with salsa.