Quick Mexican Street Corn Chicken Wraps

These Quick Mexican Street Corn Chicken Wraps bring all those vibrant street-food flavors into a handheld meal that’s ready in just 35 minutes. The combination of charred corn, juicy seasoned chicken, and that creamy, tangy elote-style sauce makes this one of those recipes you’ll come back to again and again.

I first discovered street corn at a food festival years ago, and I was instantly hooked on that magical combination of sweet charred kernels, tangy lime, and creamy sauce. When my kids started asking for quick lunches they could grab on their way out the door, I knew I needed to turn those bold Mexican flavors into something portable and satisfying. Now these Quick Mexican Street Corn Chicken Wraps have become our go-to for busy mornings and packed lunches. The smell of that corn sizzling in the cast-iron skillet, getting those beautiful char marks, never fails to bring everyone running to the kitchen. That smoky-sweet aroma mixed with the cumin-spiced chicken is pure magic, and wrapping it all up in a warm tortilla makes it perfect for eating on the go. Let’s get that skillet heating.

Why Quick Mexican Street Corn Chicken Wraps Belong in Your Recipe Box

I’ve always loved recipes that pack restaurant-quality flavor into a format that works for real, busy lives. These Mexican street corn chicken wraps deliver exactly that, combining the bold tastes of elote with the convenience of a handheld meal.

• Bold street-food flavors with smoky charred corn and tangy lime cream sauce
• Ready in just 35 minutes from start to finish, perfect for weeknight dinners
• Handheld convenience makes these ideal for packed lunches or eating on the go
• Nutritious balance of lean protein, fiber-rich corn, and fresh vegetables
• Easily customizable with your choice of proteins and dietary modifications
• Uses simple ingredients you likely already have in your pantry

This recipe has become my secret weapon for those days when I need something satisfying fast. The combination of textures and flavors makes it feel special, but the quick cooking time means it fits into even the busiest schedule.

Ingredient Spotlight

Boneless, skinless chicken breasts provide lean protein that cooks quickly when sliced into thin strips. I always pound them to even thickness before slicing for the most uniform cooking.

Fresh corn kernels are the star of this dish, developing beautiful char marks and sweet, smoky flavor when seared in a hot skillet. In my kitchen, I prefer fresh corn in season, but frozen works beautifully year-round.

Mayonnaise and sour cream form the creamy base of that signature elote-style sauce, providing richness that balances the bright lime and smoky spices.

Lime juice adds essential brightness and acidity that cuts through the richness and makes all the other flavors pop. Fresh-squeezed always beats bottled.

Chili powder and smoked paprika bring warmth and that signature smoky depth that defines street corn flavor without overwhelming heat.

Cotija cheese is a crumbly Mexican cheese with a salty, tangy punch that’s traditional for elote. Feta makes a good substitute if you can’t find Cotija.

Fresh cilantro adds that herbaceous brightness that ties all the Mexican flavors together. I’ve found that adding it at the very end preserves its vibrant color and fresh taste.

Ground cumin gives the chicken that warm, earthy backbone that complements the sweeter corn and tangy sauce in these Quick Mexican Street Corn Chicken Wraps.

How to Make Quick Mexican Street Corn Chicken Wraps

Step 1. I always start by patting the chicken breasts dry with paper towels, then slicing them into thin strips about half an inch wide. Toss these strips with 1 teaspoon of ground cumin, salt, and black pepper until evenly coated.

Step 2. Heat your large skillet over medium-high heat until it’s nice and hot, around 375°F, then add a drizzle of olive oil. Toss in the corn kernels and let them sear for 2 to 3 minutes without stirring too much so they develop those beautiful char marks.

Step 3. Remove the charred corn from the skillet and set it aside. Add 1 tablespoon of olive oil to the same pan and swirl to coat the surface.

Step 4. Place the seasoned chicken strips in a single layer in the skillet. Betty’s tip: resist the urge to move them around. Let them cook undisturbed for 3 to 4 minutes so a golden crust forms on the bottom.

Step 5. Flip the chicken strips and cook for another 2 to 3 minutes until the internal temperature reaches 165°F. Through trial and error, I learned that thin strips cook fast, so watch them carefully to prevent drying out.

Step 6. Return the charred corn to the pan with the cooked chicken, stirring everything together for about 1 minute to let the flavors mingle.

Step 7. While the chicken cooks, whisk together 2 tablespoons of mayonnaise, 1 tablespoon of sour cream, 1 tablespoon of lime juice, 1 teaspoon of chili powder, and half a teaspoon of smoked paprika in a small bowl. Season with a pinch of salt.

Step 8. Once the chicken and corn are off the heat, drizzle that creamy sauce over the mixture and toss gently until everything is lightly coated. The key I discovered is not to over-mix, which keeps the sauce creamy.

Step 9. Warm each tortilla in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly toasted. This makes them easier to fold without cracking.

Step 10. Spoon a generous portion of the chicken-corn mixture onto the center of each tortilla, then sprinkle with Cotija cheese, fresh cilantro, and avocado slices if using. Fold the sides in, then roll tightly from the bottom up and slice each wrap in half on the diagonal.

Keeping This Recipe Fresh

I typically store the chicken-corn mixture separately from the tortillas in airtight containers in the refrigerator. The filling keeps well for up to 3 days, and storing it separate from the tortillas prevents them from getting soggy.

For longer storage, portion the cooled chicken-corn mixture into freezer-safe bags, squeeze out excess air, and freeze for up to 2 months. Betty’s freezing method works well because you can thaw just what you need for a quick lunch.

For the best texture, I reheat the protein-corn mixture in a skillet over medium heat, stirring occasionally, until warmed through. This takes about 4 to 5 minutes and helps restore that fresh-cooked flavor. Warm your tortillas in a dry pan or wrapped in a damp paper towel in the microwave for 20 to 30 seconds, then assemble fresh wraps with the toppings to maintain the best texture and avoid soggy tortillas.

Perfect Partners for Quick Mexican Street Corn Chicken Wraps

• Black bean salad with lime vinaigrette adds extra protein and fiber while complementing the Mexican flavors beautifully
• Cilantro-lime quinoa provides a light, fluffy base that echoes the bright citrus notes in the wraps
• Cucumber-tomato gazpacho offers refreshing contrast to the warm, rich wraps with cool, crisp vegetables
• Fresh guacamole brings creamy richness and healthy fats that pair perfectly with the tangy elote flavors
• Mango-chili salsa delivers sweet-spicy contrast that brightens every bite

My family loves setting out several of these sides so everyone can build their own plate. The combination of warm wraps with cool, fresh accompaniments creates a satisfying, well-rounded meal that feels like a fiesta. For more Mexican-inspired meals, try my Street Corn Chicken Rice Bowl or Chicken Enchiladas. If you love wrap-style meals, check out my Cheesy Garlic Chicken Wraps or Southwest Chicken Wrap.

Creative Ways to Customize Your Wraps

The beauty of these Quick Mexican Street Corn Chicken Wraps is how easily they adapt to different proteins and dietary needs. Swap the chicken for thinly sliced flank steak, pork tenderloin, firm tofu cubes, or roasted chickpeas. Each brings its own character while working perfectly with the street corn flavors.

Replace the corn with grilled zucchini or roasted sweet potato cubes for a different vegetable profile. For a sweeter note, drizzle a bit of agave nectar over the finished wrap.

Going gluten-free? Use corn tortillas or lettuce wraps. For dairy-free wraps, substitute the mayo-sour cream blend with vegan mayo and coconut cream, and skip the Cotija or use a dairy-free cheese alternative. Keto followers can use low-carb tortillas and skip any sweeteners.

A splash of orange juice mixed with the lime juice brightens the sauce even more, and a few dashes of hot sauce add subtle heat without overwhelming the other flavors. For more creative chicken wraps, explore my Teriyaki Chicken Wrap or Easy Chicken Caesar Wrap.

FAQs

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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.