Quick Mexican Street Corn Wraps (Printable Version)
Quick grilled chicken and charred corn with cotija, lime and creamy sauce wrapped in warm tortillas.
# Ingredient List:
→ 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 salt
07 - 1/4 teaspoon black pepper
→ Vegetables
08 - 2 cups corn kernels, grilled or canned and 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 a substitute
→ Wraps and Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - Lime wedges, to serve
# Step-by-Step Instructions:
01 - In a bowl, combine olive oil, chili powder, smoked paprika, cumin, salt, and black pepper. Coat chicken breasts evenly with marinade and allow to rest for 10 minutes.
02 - Grill or pan-sear chicken breasts over medium-high heat for 5 to 6 minutes per side until fully cooked. Let rest, then slice thinly across the grain.
03 - In a medium mixing bowl, combine corn kernels, chopped red onion, diced jalapeño, chopped cilantro, mayonnaise, sour cream, garlic powder, lime juice, and crumbled Cotija cheese. Mix until uniformly blended.
04 - Heat flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
05 - Lay each tortilla flat. Add a layer of shredded iceberg lettuce, arrange sliced chicken on top, and spoon the corn mixture generously over the contents.
06 - Tightly roll each tortilla into a wrap. Slice in half if desired and serve with lime wedges on the side.
# Tips from hearthlykitchen:
01 -
- The creamy, tangy street corn filling is the secret spark that makes these wraps unforgettable.
- You can prep everything ahead or riff on leftovers to make lunch feel like a small celebration.
02 -
- If you rush the slicing, hot chicken will turn soggy in your hands—let it rest first for clean, juicy pieces.
- Charred corn (from a grill or even torching it in a hot skillet) catapults this wrap from good to great.
03 -
- Always slice chicken against the grain for maximum tenderness and neat pieces.
- Mix the corn filling and let it rest a few minutes before using—this helps the flavors come alive.