To blanch asparagus, bring water to a boil in a small saucepan. Prepare a bowl full of ice and water, set aside. Add the asparagus pieces and allow to cook for about 2 minutes (asparagus should be bright green and still have a crunch). Remove the asparagus and immediately add them to the ice water bath created earlier. This will stop the asparagus from cooking further and will leave you with a tender, bright green piece of asparagus with a slight crunch.
Add the nuts to a dry frying pan over medium heat. Allow the nuts to toast for about 4-6 minutes. (Be sure to stay close as the nuts will quickly burn if you are not careful). In a large mixing bowl add all the ingredients minus the nuts.
Use a spoonula to carefully fold all the ingredients together until everything is well dispersed. Add the nuts just before you are ready to serve.
To assemble the wrap, warm a tortilla slightly so it is pliable. Add a few leaves of lettuce and some of the curried chicken salad. Roll the tortilla like a burrito and slice on the diagonal to serve.