Mexican Street Corn Chicken Wraps (Print version)
Grilled chicken, charred corn, Cotija and lime crema wrapped with lettuce in warm tortillas for a quick, flavorful 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 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 crumbled feta
→ Wraps and Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - Lime wedges, to serve
# How to make it:
01 - In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, salt, and black pepper. Thoroughly coat chicken breasts with the marinade and allow them to rest for 10 minutes.
02 - Grill or pan-sear the marinated chicken breasts over medium-high heat for 5–6 minutes on each side, ensuring the chicken is fully cooked. Set the chicken aside to rest, then slice into thin strips.
03 - In a separate bowl, combine corn kernels, red onion, jalapeño, cilantro, mayonnaise, sour cream, garlic powder, lime juice, and Cotija or feta cheese. Mix until evenly incorporated.
04 - Heat tortillas individually in a dry skillet or in the microwave for 10–15 seconds until pliable.
05 - Lay one warmed tortilla flat. Add a layer of shredded lettuce, top with sliced chicken, then spoon a generous amount of the Mexican street corn mixture over the top.
06 - Tightly roll each tortilla and slice in half if desired. Serve immediately with additional lime wedges.
# Expert suggestions:
01 -
- The street corn filling is creamy, zesty, and addictive, making you sneak extra bites straight from the bowl.
- Assembling these wraps is blissfully quick—there’s no fuss and they always win over even picky eaters.
02 -
- I once over-stuffed the wraps and they unraveled everywhere, so less is more—build with restraint, then add extra on the side.
- Using grilled corn gives that real charred flavor, but canned is fast and still absolutely delicious when you’re short on time.
03 -
- If using leftover chicken, briefly warm it in a skillet to help flavors meld and keep the texture juicy.
- A sprinkle of Tajín seasoning over the finished tortillas before slicing is the ultimate street corn hack.