Quick Mexican Street Corn Wraps (Printable Version)
Grilled chicken, charred corn, Cotija and lime wrapped in warm tortillas for a quick Mexican-style 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 ground black pepper
→ Vegetables
08 - 2 cups corn kernels, grilled or canned, 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 & Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - Lime wedges, to serve
# Directions:
01 - In a mixing bowl, combine olive oil, chili powder, smoked paprika, ground cumin, salt, and black pepper. Coat both sides of each chicken breast with the marinade and allow to rest for 10 minutes.
02 - Grill or pan-fry the marinated chicken breasts over medium-high heat for 5 to 6 minutes on each side, ensuring the internal temperature reaches 165°F. Transfer to a cutting board and let rest for several minutes, then slice thinly.
03 - In a medium bowl, combine corn kernels, diced red onion, jalapeño, chopped cilantro, mayonnaise, sour cream, garlic powder, lime juice, and Cotija cheese. Stir until well incorporated.
04 - Heat flour tortillas in a dry skillet over medium heat or microwave for 10 to 15 seconds until pliable.
05 - Lay one tortilla flat and layer with shredded iceberg lettuce, sliced chicken, and a generous portion of street corn mixture. Tightly roll up the tortilla, folding in the sides as you go. Repeat with remaining tortillas.
06 - Slice wraps in half if desired and serve with extra lime wedges.
# Expert Tips:
01 -
- This is the kind of meal that magically upgrades leftovers or quick-cooked chicken into something special.
- The creamy, tangy sauce with smoky corn makes it nearly impossible not to go back for seconds.
02 -
- If you rush the chicken slicing, you’ll end up with dry little strips—let it rest and use a sharp knife for beautiful, juicy pieces.
- Don’t overfill the wraps—a greedy hand leads to torn tortillas and a messy, patchwork plate (learned that one fast).
03 -
- Grill an extra piece of chicken and save for lunch wraps the next day—the flavors deepen overnight.
- A quick sprinkle of extra Cotija right before serving is the secret to restaurant-style flair.