Mexican Street Corn Chicken Wraps (Print Page)
Grilled chicken, charred corn, lime crema and Cotija folded into warm tortillas for a quick, flavorful handheld.
# What You Need:
→ Meats
01 - 2 medium boneless, skinless chicken breasts
→ Marinade
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
→ Vegetables
08 - 2 cups corn kernels, grilled or canned, drained
09 - 1/4 cup red onion, finely chopped
10 - 1 jalapeño, deseeded and finely diced
11 - 1/4 cup fresh cilantro, chopped
→ Sauce
12 - 1/3 cup mayonnaise
13 - 1/4 cup sour cream
14 - 1/2 teaspoon garlic powder
15 - juice of 1 lime
16 - 1/4 cup Cotija cheese, crumbled or feta cheese as substitute
→ Wraps & Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - extra lime wedges, to serve
# Directions:
01 - In a medium bowl, combine olive oil, chili powder, smoked paprika, ground cumin, salt, and black pepper. Mix well to form the marinade.
02 - Coat chicken breasts evenly with the marinade. Allow to rest for 10 minutes at room temperature.
03 - Grill or pan-fry the chicken breasts over medium-high heat for 5 to 6 minutes per side until thoroughly cooked. Set aside to rest, then slice thinly.
04 - In a separate bowl, stir together corn kernels, red onion, jalapeño, chopped cilantro, mayonnaise, sour cream, garlic powder, fresh lime juice, and crumbled Cotija cheese until well blended.
05 - Heat flour tortillas individually in a dry skillet or microwave for 10 to 15 seconds until soft and pliable.
06 - Layer shredded iceberg lettuce, sliced chicken, and a generous portion of the corn mixture onto each tortilla. Roll up tightly.
07 - Slice wraps in half if desired. Serve immediately with extra lime wedges.
# Expert Tips:
01 -
- You’ll get dinner on the table in under thirty minutes, but it tastes like your favorite taqueria.
- The bright corn salad and smoky chicken balance richness with freshness so every bite is satisfying but never heavy.
02 -
- Trying to wrap cold tortillas usually ends in torn edges and a messy plate & always warm them first.
- If the street corn filling sits too long, it loosens up, so assemble right before eating for the perfect texture.
03 -
- Let the chicken rest before slicing so the juices stay in the meat, not on your cutting board.
- A dusting of chili powder or smoked paprika on the assembled wraps intensifies the flavors right before that first bite.