Add the oil to a pan, then the onion, pepper and asparagus. Cook for 4 minutes, stirring regularly.
Add cumin and cayenne pepper to the onion and pepper and mix well.
Warm the wraps together in a dry, non-stick frying pan over a low heat for 2-3 mins. Alternate, so each gets time directly on the heat.
Add the salmon to the onion, pepper and asparagus and mix gently for 2 minutes so it cooks evenly.
Add a tablespoon of water, cover and turn off the heat. This will create steam and make a coating on the fish with all the pan juices.
Put ¼ of the mix and ¼ of the rocket into each tortilla. Roll up, cut in half and serve.
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