Quick Mexican Street Corn Chicken Wraps Recipe
These Quick Mexican Street Corn Chicken Wraps combine tender, seasoned chicken strips with charred corn kernels coated in a creamy, tangy street-corn sauce. Wrapped in warm, soft flour tortillas and garnished with crumbled Cotija cheese, fresh cilantro, and optional avocado slices, these wraps deliver a perfect balance of smoky, spicy, and refreshing flavors in every handheld bite. Ideal for a quick lunch or casual dinner, this recipe brings the vibrant taste of Mexican street food right to your table.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 wraps 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Main Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup fresh corn kernels (or frozen, thawed)
- 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
Seasonings & Garnishes
- 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
- Prepare the Chicken & Corn: Pat the chicken breasts dry and slice them into thin strips about ½-inch wide. Toss the strips with 1 teaspoon ground cumin, salt, and 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 and set aside.
- Cook the Chicken: Heat the skillet to a steady medium-high temperature (~375°F). Add 1 tablespoon olive oil and swirl to coat the pan. Place the seasoned chicken strips in a single layer, cooking without moving for 3–4 minutes to form a golden crust. Flip and cook for another 2–3 minutes until the chicken reaches an internal temperature of 160°F.
- Combine Corn & Chicken: Return the charred corn to the skillet with the chicken, stir gently and cook together for 1 more minute to allow the corn to absorb some chicken juices.
- Make the Street-Corn Sauce: In a small bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon sour cream, 1 tablespoon lime juice, 1 teaspoon chili powder, and ½ teaspoon smoked paprika. Season with a pinch of salt. Drizzle the sauce over the chicken and corn mixture off the heat, tossing gently until everything is lightly coated.
- Warm the Tortillas: Place each tortilla on a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted.
- Assemble the Wraps: Spoon a generous amount of the chicken-corn mixture onto the center of each tortilla. Sprinkle with ¼ cup crumbled Cotija cheese and 2 tablespoons chopped fresh cilantro. Add avocado slices if desired.
- Roll & Serve: Fold the sides of the tortilla inwards, then roll tightly from the bottom up. Slice each wrap diagonally in half for presentation. Serve immediately while warm.
Notes
- Use fresh corn kernels for best flavor, but frozen thawed corn works well too.
- The avocado slices are optional but add creamy richness.
- Adjust chili powder for preferred spice level.
- Ensure chicken is cooked to an internal temperature of 160°F for safety.
- Warm tortillas just enough to make them pliable and easy to roll without breaking.
Keywords: Mexican chicken wraps, street corn chicken, quick chicken wraps, Mexican street food, chicken tortilla wrap, Cotija cheese wraps
