Cooking time: 12 minutes

1. Pan fry the chicken breasts for 6 minutes on each side until nicely browned.
2. Make the pickled onion: bring the vinegar and honey to a boil, remove from the heat and add the thinly sliced red onion.
3. Spread the tortillas with the St. Agur cream and top with slices of chicken breast, arugula, corn kernels and pickled red onion.
4. Roll up and cut each wrap in half.