Quick Chicken Street Corn Wraps (Printable)
Grilled chicken and charred corn with cotija, lime and creamy sauce, wrapped in warm tortillas for a quick 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 cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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, for serving
# How to Make It:
01 - In a bowl, blend olive oil, chili powder, smoked paprika, cumin, salt, and black pepper. Coat chicken breasts thoroughly and marinate for 10 minutes.
02 - Grill or pan-fry marinated chicken breasts over medium-high heat for 5 to 6 minutes per side until fully cooked. Allow chicken to rest, then slice thinly.
03 - In a mixing bowl, combine corn kernels, chopped red onion, diced jalapeño, cilantro, mayonnaise, sour cream, garlic powder, lime juice, and Cotija cheese. Stir until evenly mixed.
04 - Heat flour tortillas in a dry skillet or microwave for 10 to 15 seconds until warm and pliable.
05 - Place a warm tortilla on a flat surface. Layer shredded iceberg lettuce, sliced chicken, and a generous portion of the corn mixture.
06 - Roll each tortilla tightly into a wrap. Slice in half as desired and serve with additional lime wedges.
# Expert Tips:
01 -
- You get all the tastes of Mexican street corn and grilled chicken—without needing a festival or a lot of fuss.
- The wraps make a portable, crowd-pleasing meal you can throw together in just half an hour.
02 -
- If you overfill the wraps, everything will tumble out the minute you take a bite—less is more for a tidy meal.
- Resting the chicken before slicing is a non-negotiable for maximum juiciness; skipping it means losing all those savory juices to the cutting board.
03 -
- For extra charred corn flavor, toss corn on a hot skillet until popping and golden before mixing it in.
- Brushing the tortillas with a touch of oil and quickly griddling them gives an irresistible crispy edge.