Quick Mexican Street Corn Wraps (Printable version)
Grilled chicken, charred corn, lime crema, and Cotija tucked into warm tortillas for a bright, handheld meal.
# Ingredient list:
→ 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 canned and drained
09 - 1/4 cup red onion, finely chopped
10 - 1 jalapeño pepper, 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 and Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - 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 and allow to marinate for 10 minutes.
02 - Grill or pan-sear chicken breasts over medium-high heat for 5 to 6 minutes per side, ensuring juices run clear. Rest for several minutes, then slice thinly.
03 - In a medium-sized bowl, mix corn kernels, red onion, jalapeño, cilantro, mayonnaise, sour cream, garlic powder, lime juice, and Cotija cheese until evenly combined.
04 - Heat each flour tortilla in a dry skillet or microwave for 10 to 15 seconds until pliable.
05 - Arrange a tortilla on a clean surface, add shredded lettuce, sliced chicken, and a generous portion of the street corn mixture.
06 - Roll up the tortilla tightly. Slice in half if preferred. Serve immediately with additional lime wedges on the side.
# Expert Tips:
01 -
- You can pull this off even when you think you have nothing in your fridge—because canned corn totally works.
- The combination of crisp lettuce, warm chicken, and creamy elote is so satisfying, everyone ends up licking their fingers.
02 -
- Cold tortillas crack—always warm them first or regret the mess.
- Resting the chicken before slicing really does keep it tender—I once rushed it and ended up with dry bites.
03 -
- Always taste your corn filling—if it needs more lime or salt, don’t hesitate to adjust.
- A little sprinkle of Tajín or chili-lime seasoning on top just before rolling sends these over the top.