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Quick Mexican Street Corn Chicken Wraps

Quick Mexican Street Corn Chicken Wraps bring the bustling mercado vibe straight to your kitchen. This handheld masterpiece combines elote (Mexican street corn) with juicy grilled chicken, creating a satisfying meal that's ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American, Mexican
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts about 1 lb
  • 1 cup fresh corn kernels or frozen, thawed
  • 4 large flour tortillas 10-inch
  • 2 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp lime juice freshly squeezed
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • salt and freshly ground black pepper to taste
  • 1/4 cup crumbled Cotija cheese or feta
  • 2 tbsp chopped fresh cilantro
  • 1 avocado sliced, optional
  • 1 tbsp olive oil

Equipment

  • Large skillet (cast iron preferred)
  • Small mixing bowl
  • whisk
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Pat chicken breasts dry, then slice into thin strips about half an inch wide. Toss chicken strips with 1 teaspoon ground cumin, salt, and black pepper.
  2. Heat large skillet over medium-high heat (about 375°F), add drizzle of olive oil. Sauté corn kernels for 2 to 3 minutes until they develop light char marks. Remove corn and set aside.
  3. Add 1 tablespoon olive oil to skillet and swirl to coat. Place seasoned chicken strips in single layer. Cook without moving for 3 to 4 minutes to allow golden crust to form.
  4. Flip and cook another 2 to 3 minutes until interior reaches 165°F. Return charred corn to pan, stir to mingle, and cook for 1 minute more.
  5. In small bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon sour cream, 1 tablespoon lime juice, 1 teaspoon chili powder, and half teaspoon smoked paprika. Season with pinch of salt.
  6. Once chicken and corn are off heat, drizzle sauce over mixture, tossing gently until each piece is lightly coated.
  7. Place each tortilla on dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly toasted.
  8. Spoon generous portion of chicken-corn mixture onto center of each tortilla. Sprinkle with Cotija cheese, cilantro, and avocado slices if desired. Fold sides in, then roll tightly from bottom up. Slice each wrap in half on diagonal and serve immediately while warm.

Notes

Slice chicken thinly for faster cooking and juicier results. Don't overcrowd pan to ensure proper searing. Let cooked chicken rest 3 to 4 minutes before tossing with sauce. Use cast-iron skillet for best char. Warm tortillas in damp kitchen towel to keep soft. Add cilantro at very end to preserve color. Store chicken mixture separately from tortillas for up to 3 days.
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