Quick Mexican Street Corn Chicken Wraps Recipe

Introduction

These Quick Mexican Street Corn Chicken Wraps combine juicy, spiced chicken with charred corn and a creamy, tangy sauce for a vibrant meal. Wrapped in warm tortillas and topped with Cotija cheese and fresh cilantro, they bring the flavors of Mexican street food right to your kitchen.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 cup fresh corn kernels (or frozen, thawed)
• 4 large flour tortillas (10-inch)
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• ¼ cup crumbled Cotija cheese (or feta)
• 2 tablespoons chopped fresh cilantro
• 1 avocado, sliced (optional)

Instructions

1. Step 1: Pat the chicken breasts dry and slice them into thin strips about ½-inch wide. Toss the chicken with ground cumin, salt, and black pepper to season evenly.
2. Step 2: Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sauté the corn kernels for 2–3 minutes until lightly charred. Remove the corn from the pan and set aside.
3. Step 3: Increase the heat to medium-high (about 375°F). Add a tablespoon of olive oil and let the pan heat fully. Place the chicken strips in a single layer and cook without moving for 3–4 minutes to develop a golden crust.
4. Step 4: Flip the chicken strips and cook for another 2–3 minutes until the internal temperature reaches 160°F. Return the charred corn to the skillet and stir to combine, letting the flavors mingle for a minute.
5. Step 5: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt. Drizzle this sauce over the chicken and corn mixture off the heat and toss gently to coat.
6. Step 6: Warm the flour tortillas in a dry skillet for 20–30 seconds per side until pliable and lightly toasted.
7. Step 7: Spoon a generous amount of the chicken and corn mixture onto the center of each tortilla. Sprinkle with crumbled Cotija cheese and chopped cilantro. Add sliced avocado if using.
8. Step 8: Fold the sides of the tortilla towards the center, then roll tightly from the bottom up. Slice each wrap in half diagonally and serve immediately while warm.

Tips & Variations

• Use fresh corn for the best flavor, but frozen thawed corn works well in a pinch.
• For extra heat, add a pinch of cayenne pepper to the sauce or sprinkle with chopped jalapeños.
• Substitute Cotija cheese with feta for a similar salty tang.
• Make it vegetarian by using grilled portobello mushrooms or roasted cauliflower instead of chicken.

Storage

Store any leftover chicken and corn mixture in an airtight container in the refrigerator for up to 3 days. Keep tortillas separate and warm the chicken mixture thoroughly before assembling fresh wraps. Wraps are best eaten fresh to maintain tortilla texture, but you can wrap and refrigerate assembled wraps for up to 24 hours. Reheat gently in a skillet or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

While fresh or frozen corn gives the best texture and flavor, you can use canned corn if drained well. Sauté it briefly to develop some char and reduce excess moisture.

What if I don’t have Cotija cheese?

Feta cheese is a great substitute, providing a similar salty and crumbly texture. If you prefer, grated Parmesan can also work in a pinch, though it will change the flavor slightly.

Quick Mexican Street Corn Chicken Wraps Recipe

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★★★★★

4.6 from 106 reviews

Quick Mexican Street Corn Chicken Wraps combine tender, spiced chicken strips with charred sweet corn, all coated in a creamy, tangy street-corn inspired sauce. Wrapped in warm flour tortillas and garnished with Cotija cheese, fresh cilantro, and optional avocado, these wraps deliver a flavorful and satisfying meal perfect for any day of the week.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken & Corn

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• Olive oil, as needed for cooking

Wraps

• 4 large flour tortillas (10-inch)

Sauce & Marinade

• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Pinch of salt

Seasonings & Garnishes

• ¼ cup crumbled Cotija cheese (or feta)
• 2 tablespoons chopped fresh cilantro
• 1 avocado, sliced (optional)

Instructions

1. Preparing the Chicken & Corn: Pat the chicken breasts dry and slice into thin strips about ½-inch wide. Toss the chicken strips with 1 teaspoon ground cumin, salt, and freshly ground black pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Sauté the corn kernels for 2-3 minutes until they develop light char marks. Remove the corn and set aside.
2. Cooking the Chicken: Heat the skillet to a steady medium-high temperature, approximately 375°F. Add 1 tablespoon olive oil and swirl to coat the pan evenly. Place the seasoned chicken strips in a single layer without crowding. Cook undisturbed for 3-4 minutes to develop a golden crust, then flip and cook for an additional 2-3 minutes until the chicken reaches an internal temperature of 160°F. Return the charred corn to the pan, stir to combine, and cook together for 1 more minute to let flavors meld.
3. Making the Street-Corn Sauce: In a small bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon sour cream, 1 tablespoon freshly squeezed lime juice, 1 teaspoon chili powder, ½ teaspoon smoked paprika, and a pinch of salt. Drizzle this sauce over the chicken and corn mixture off the heat, tossing gently to coat all pieces evenly with the creamy sauce.
4. Assembling the Wraps: Warm each flour tortilla on a dry skillet over medium heat for 20-30 seconds per side until pliable and lightly toasted. Spoon a generous amount of the chicken and corn mixture onto the center of each tortilla. Sprinkle ¼ cup crumbled Cotija cheese and 2 tablespoons chopped fresh cilantro over the filling. Add avocado slices if desired. Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice each wrap diagonally in half for an attractive presentation and serve immediately while warm.

Notes

• Use fresh or thawed frozen corn kernels for the best flavor and texture.
• Check the chicken’s internal temperature with a meat thermometer to ensure it is safely cooked to 160°F.
• Avocado slices add creaminess but can be omitted if preferred or to accommodate dietary restrictions.
• For a gluten-free option, substitute flour tortillas with corn or gluten-free tortillas.
• Leftover filling can be refrigerated and used in salads or tacos the next day.

Keywords: Mexican street corn, chicken wraps, quick dinner, easy chicken recipe, corn and chicken, Cotija cheese