Quick Mexican Chicken Corn Wraps (Printable version)
Grilled chicken, charred corn, Cotija and lime wrapped in warm tortillas for a bright, quick meal.
# 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 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
# How To:
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 Advice:
01 -
- All the bold, sweet, creamy flavors of elote packed neatly into a handheld wrap feels almost like a cheat code for dinner.
- Cleanup is marvelously minimal, and every bite combines texture, tang, and just enough spice to liven up a tough day.
02 -
- Don’t skip letting the chicken rest after grilling, or you’ll lose all the juices and end up with dry bites.
- I once tried using pre-shredded lettuce but noticed it wilts too quickly—freshly sliced is worth the minor effort.
03 -
- Char corn right over a gas burner for extra smoky flavor when you’re short on grill time.
- Sprinkle a bit of Cotija right before serving so it doesn’t get hidden in the sauce.