Brown the chicken fillets (6 min per side) until golden.
To prepare the pickled red onions: boil the vinegar and honey then remove from heat.
Submerge sliced red onions in the hot liquid.
Spread Saint Agur Blue Crème on the tortillas and add the pieces of chicken, rocket, corn kernels, and the cooled pickled red onions.
Roll tortilla wrap and cut in half.