Combine all the ingredients and mix thoroughly. Set to the side or refrigerate till you are ready to use it.
Blanch the asparagus. In a large saute pan, bring ¾ inch of water to a boil. Once the water comes to a boil, place the asparagus in the water and cover. Cook for 1 minute. Remove immediately and cool asparagus under cold water or in a bowl of ice water.
Down the center of the tortilla, spread 1 tablespoon of the crème fraiche dill sauce horizontally. Top with asparagus, yellow pepper, carrots and red onion. Lay 2 slices of cucumber on each side of the vegetables.
Fold the bottom of the tortilla over the vegetables. Roll the wrap. Add a dab of sauce to the outer end to seal. Serve the extra crème fraiche dill sauce on the side.