Chicken And Asparagus Wraps

• 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)

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.

soy sauce, mustard, honey, flour tortillas, peanut oil, green onions, gingerroot, clove garlic, chicken, salt, fresh ground pepper, cilantro, longgrain rice, salsa

Taken from www.food.com/recipe/chicken-and-asparagus-wraps-100734 (may not work)