Quick Mexican Corn Chicken Wraps (Printable)
Grilled chicken, charred corn, cotija and lime tucked into warm tortillas for a quick, vibrant weeknight 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 ground cumin
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
→ Vegetables
08 - 2 cups corn kernels, grilled or 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 as substitute)
→ Wraps and Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - lime wedges, to serve
# Steps:
01 - In a medium bowl, combine olive oil, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper. Coat chicken breasts evenly with marinade and allow to sit for 10 minutes.
02 - Preheat a grill pan or skillet over medium-high heat. Grill or pan-fry chicken breasts for 5 to 6 minutes per side until fully cooked. Transfer to a cutting board, rest for several minutes, then slice thinly.
03 - In a mixing bowl, combine corn kernels, red onion, jalapeño, cilantro, mayonnaise, sour cream, garlic powder, lime juice, and crumbled Cotija cheese. Mix thoroughly until well incorporated.
04 - Heat flour tortillas individually in a dry skillet or microwave for 10 to 15 seconds until pliable.
05 - Lay one tortilla flat, spread a layer of shredded iceberg lettuce, top with sliced grilled chicken, then spoon on the street corn mixture generously.
06 - Roll each tortilla tightly. Slice in half if desired. Serve with lime wedges on the side.
# Expert Advice:
01 -
- This wrap packs every layer of flavor you crave from street corn into one easy, meal-sized bundle.
- The quick marinade means dinner comes together fast enough for weeknights, with just the right balance of crunch and creaminess.
02 -
- Once I rushed and skipped letting the chicken rest—resulting in dry slices that just didn’t absorb the other flavors as well.
- Switching to fresh lime juice instead of bottled totally brightened everything—don’t miss this step.
03 -
- Letting the chicken rest before slicing ensures it stays juicy and each slice soaks up sauce.
- Mix the corn topping just before assembling for the freshest crunch and color in each bite.