Cut each chicken breast into three equal slices lengthwise. In a large bowl mix together pepper, mustard and honey. Add chicken slices to the bowl and toss to coat the slices with the honey mustard mixture. Let it marinate for 25 minutes.
In the meantime, cook peas according to package directions. Drain, and put them into a blender or magic bullet with the Greek yogurt and olive oil. Blend for 2-3 minutes. Stop blender before adding salt and garlic powder. Blend again for one minute, until the puree is smooth. This puree can be kept in the refrigerator for five days, and you can freeze it up to three months.
Preheat the oven to 375 degrees. Wash the asparagus and snap off the tough ends. To assemble the rolls, lay down one slice of turkey bacon on a flat surface and place the chicken strip on top. Place one asparagus stick on the top of the chicken strip and start rolling it so that the asparagus is in the centre of the roll.
Once the roll is ready, use a couple of wooden toothpicks to secure the turkey bacon—ensure the picks are placed in such a way the chicken strip maintains its shape around the roll. Bake rolls for 25 minutes, or until cooked through.