Lay the Patasnella Frisè in a baking tray covered with parchment paper to cook in a preheated oven at 220 ° C for 10 minutes.

Chop the red onion and tomatoes into small cubes. Cut the green chilli into two parts and then into thin strips. Put everything into a bowl in this sequence: first the onions, then the tomato and chilli. Chop the coriander and add it to the bowl with a clove of garlic.
Pour in extra virgin olive oil, add salt and mix everything.

Cut the chicken into strips and put it in a bowl with oil, honey and chilli. Stir and leave to marinate covered with cling film for 30 minutes. Brown the chicken until a crust forms.

Cut the cheese into strips.

Remove the Patasnella Frisè from the oven and add a pinch of salt.

Heat the corn tortilla in a pan and spread it out on the cutting board. Start filling it in the center, keeping the two side wings free for closing. Create the first layer with the cheese, then the boiled rice, the tomatoes, the guacamole, the chicken and finally some Patasnella Frisè.

Close the burrito, put it back in the pan on all sides, wrap it in aluminum foil and then in food paper. Serve with the Patasnella Frisè as a side dish.