Mexican Street Corn Chicken Wraps (Printable)
Grilled chicken, charred corn, lime-Cotija sauce and cilantro wrapped in warm tortillas for a speedy, satisfying meal.
# What you'll 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 freshly ground black pepper
→ Vegetables
08 - 2 cups corn kernels, grilled or well-drained canned
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, for serving
# Directions:
01 - In a bowl, combine olive oil, chili powder, smoked paprika, cumin, salt, and black pepper. Coat chicken breasts thoroughly with the marinade and let rest for 10 minutes.
02 - Grill or pan-sear chicken breasts over medium-high heat for 5 to 6 minutes per side until the center is fully cooked. Remove from heat, allow to rest for a few minutes, and slice thinly.
03 - In a medium bowl, stir together corn kernels, red onion, jalapeño, cilantro, mayonnaise, sour cream, garlic powder, lime juice, and Cotija cheese until evenly combined.
04 - Heat each tortilla in a dry skillet or microwave for 10 to 15 seconds until pliable.
05 - Place a warmed tortilla on a clean surface. Add a layer of shredded lettuce, followed by sliced chicken and a generous amount of the street corn mixture.
06 - Roll the tortilla tightly into a wrap. Slice in half if desired and serve immediately with extra lime wedges on the side.
# Expert Suggestions:
01 -
- The corn filling gets so creamy and tangy, it tastes like a chef&aposs secret tucked into your dinner.
- It&aposs lightning-fast: from fridge to plate before anyone starts asking what&aposs for dinner again.
02 -
- Trying to stuff cold tortillas leads to more rips than wraps—always warm them first for less mess and better bites.
- The first time, I skimped on lime juice, and everything tasted flat. Don&apost be shy with the lime.
03 -
- Grilling the corn first (even on a stovetop pan) adds deep, smoky character you can taste in every bite.
- A trickle of lime juice just before serving transforms the whole wrap—don&apost skip this last step.