Instructions: Combine the Chinese BBQ sauce, plum sauce, soy sauce, rice vinegar, honey, ginger and garlic together until smooth. Measure 1 cup of sauce mixture and set aside.

Slice the chicken fillets thinly and immerse these pieces in the remaining sauce. Mix well then allow to marinate for 8 hours or overnight.

Meanwhile, trim the woody ends from the asparagus and slice thinly into long matchstick pieces. Bring a pot of water to the boil and blanch the asparagus for 2 minutes. Drain the asparagus and refresh under cold running water. Wash and trim the spring onions and cut into lengths similar to the size of the asparagus. Cut vertically, into long strips.

Remove the chicken from the marinade and heat a wok or non-stick pan. Add 1 teaspoon of sesame oil to the wok and quickly stir-fry half the chicken until cooked through, about 4 minutes. Remove the cooked chicken and set aside. Add the remaining teaspoon of sesame oil and stir-fry the remaining chicken. (For a lower fat version, use non-stick spray instead of sesame oil)

To assemble, lay each tortilla or crepe on a flat surfac and spread 1 tablespoon of reserved sauce down the centre. Top with several strips of asparagus and spring onion and some cooked chicken. Roll up, allowing the green vegetables to protrude from the top. Serve on a platter, with some spring onion curls in the centre if desired.

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