Name: Quick Mexican Street Corn Chicken Wraps Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
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)

Jump to Recipe

Introduction

These Quick Mexican Street Corn Chicken Wraps combine tender, spiced chicken with charred corn and a creamy, zesty sauce for a satisfying meal. Wrapped in warm tortillas and finished with fresh cilantro and cotija cheese, they offer a vibrant blend of flavors perfect for any day of the week.

Three grilled burritos lay side by side on a wooden board above a white marbled surface. Each burrito has a light brown, slightly charred tortilla wrapping a filling of shredded chicken, melted yellow cheese, and white cheese crumbles mixed with green herb bits. On top of the burritos is a consistent drizzle of white sour cream, dotted with more white cheese crumbles, sprinkled with reddish seasoning, and small green herb leaves. Two lime wedges sit behind the burritos, adding a fresh, green accent to the scene. photo taken with an iphone --ar 4:5 --v 7

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)
Olive oil, for cooking

Instructions

Step 1: Pat the chicken breasts dry and slice into thin strips about ½-inch wide. Toss the strips with ground cumin, salt, and black pepper to season.
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, then remove and set aside.
Step 3: Heat the skillet to medium-high (around 375°F). Add a tablespoon of olive oil and swirl to coat the pan.
Step 4: Place the seasoned chicken strips in a single layer and cook without moving for 3–4 minutes to form a golden crust. Flip and cook for another 2–3 minutes until cooked through (internal temperature 160°F).
Step 5: Return the charred corn to the pan, stir gently to combine with chicken, and cook together for 1 more minute to meld flavors.
Step 6: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt to create the street-corn sauce.
Step 7: Drizzle the sauce over the chicken and corn mixture, tossing gently until everything is lightly coated.
Step 8: Warm each tortilla on a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted.
Step 9: Spoon the chicken-corn mixture onto the center of each tortilla. Sprinkle with cotija cheese and chopped cilantro. Add avocado slices if using.
Step 10: Fold the sides of the tortilla in, then roll it up tightly from the bottom. Slice diagonally and serve immediately while warm.

Tips & Variations

Use grilled chicken strips for extra smoky flavor.
Swap Cotija for feta cheese if you prefer a milder salty cheese.
Add a handful of chopped red onion or jalapeño for more crunch and heat.
For dairy-free sauce, replace mayonnaise and sour cream with a vegan alternative or Greek yogurt.
Try using corn tortillas for a gluten-free option.

Storage

Store any leftover chicken and corn mixture in an airtight container in the refrigerator for up to 3 days. Wraps are best eaten fresh but can be wrapped tightly in foil and reheated in a skillet or oven until warmed through. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

The image shows four white bowls and plates on a white marbled surface. The largest bowl contains three layers: the bottom layer is creamy with white dressing mixed with small green herb pieces covering lightly charred yellow corn kernels, topped with more fresh chopped green herbs, creating a textured look. Another bowl holds shredded, lightly seasoned chicken with a light brown color and soft texture piled high. A smaller bowl contains finely chopped green herbs, with a bright and fresh appearance. The smallest bowl has a layer of white crumbly cheese. Next to these is a plate with a stack of light tan corn tortillas with slight browning on the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Just thaw it completely before sautéing to get those nice charred bits that add flavor and texture.

How can I make these wraps spicier?

Add more chili powder to the sauce or include sliced jalapeños or a dash of hot sauce when assembling the wraps for an extra kick.