Chicken And Asparagus Wraps - cooking recipe

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)

Preparation

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