Quick Mexican Street Corn Chicken Wraps Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 wraps 1x
- Category: Lunch
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
