Jump to Recipe Print RecipeAs I stood by the stovetop, the irresistible aroma of charred corn filled my kitchen, taking me on a delicious journey to a bustling Mexican market. The star of the show? My Quick Mexican Street Corn Chicken Wraps, where juicy grilled chicken meets the vibrant flavors of smoky cumin and zesty lime, all wrapped snugly in a warm tortilla. In just under 30 minutes, this dish transforms busy mornings or lazy afternoons into a delightful fiesta, bursting with color and personality. The adaptability of this recipe means you can switch out chicken for your favorite protein, letting you customize it to satisfy any craving. Plus, it’s gluten-free and packed with nutritious ingredients, making it as good for your body as it is for your taste buds. Ready to bring some joyful energy into your next meal? Let’s dive into this savory creation! Why Try Mexican Street Corn Chicken Wraps? Flavorful fiesta in every bite! The combo of smoky cumin, sweet corn, and zesty lime creates a mouthwatering wrap that’s sure to impress. Quick and easy to prepare, perfect for busy schedules or casual dining. Ready in under 30 minutes, this recipe removes the hassle of fast food. Endless variations! Swap chicken for flank steak, tofu, or chickpeas to suit your dietary needs and preferences. Nutritious ingredients ensure you’re fueling your body right without sacrificing taste—gluten-free and packed with protein! Crowd-pleaser vibes make these wraps perfect for gatherings or family get-togethers. Serve alongside a refreshing cucumber-tomato gazpacho for an unforgettable meal! Mexican Street Corn Chicken Wraps Ingredients For the Chicken • Boneless, skinless chicken breasts (about 1 lb) – A lean protein base for the wrap; substitute with flank steak, pork tenderloin, or plant-based proteins like firm tofu or roasted chickpeas. For the Corn • Fresh corn kernels (1 cup, or frozen, thawed) – Adds sweetness and texture; grilled zucchini or roasted sweet potatoes work well as substitutes for seasonal variety. For the Tortilla • Flour tortillas (4 large, 10-inch) – Binds the wrap; for gluten-free options, use corn-free tortillas like lettuce leaves or low-carb wraps. For the Sauce • Mayonnaise (2 tablespoons) – Adds creaminess to the sauce; vegan mayo is a great dairy-free alternative. • Sour cream (1 tablespoon) – Contributes tanginess; feel free to use vegan alternatives if necessary. • Lime juice (1 tablespoon, freshly squeezed) – Provides acidity and balance; orange juice can be a refreshing substitute. • Chili powder (1 teaspoon) – Adds a subtle heat; adjust to cater to your spice preference. • Smoked paprika (½ teaspoon) – Offers depth and a smoky nuance; use regular paprika if smoked is unavailable. • Ground cumin (1 teaspoon) – An essential spice that enhances the flavor, crucial for authentic taste. • Salt and black pepper – Basic seasoning; adjust to taste. For the Finishing Touches • Cotija cheese (¼ cup, crumbled) – Provides a salty finish reminiscent of traditional elote; feta can be substituted. • Fresh cilantro (2 tablespoons, chopped) – Brightens the wrap; add at the end to keep its vibrant color and flavor. • Avocado (sliced, optional) – Adds richness and creaminess; optional, but highly recommended for an extra layer of flavor. Dive into these delicious Mexican Street Corn Chicken Wraps and customize them to fit your taste! Step‑by‑Step Instructions for Mexican Street Corn Chicken Wraps Step 1: Prepare Chicken Start by patting the boneless, skinless chicken breasts dry with paper towels. Slice them into ½-inch strips and season generously with ground cumin, salt, and pepper. This step is essential for enhancing flavor, so be sure each piece is evenly coated. Set the chicken aside while you heat your skillet. Step 2: Sauté Corn In a large skillet, heat a splash of olive oil over medium-high heat. Once the oil shimmers, add the fresh corn kernels and sauté for 2-3 minutes until they are lightly charred and fragrant. The golden color indicates they’re perfectly cooked. Remove the corn from the skillet and set it aside to keep its vibrant texture. Step 3: Mix Sauce In a medium bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, and a pinch of salt. Whisk them together until smooth and creamy. This sauce will add a delicious layer of flavor to your Mexican Street Corn Chicken Wraps, so make sure it’s well mixed and set aside. Step 4: Cook Chicken Return the same skillet to medium-high heat, adding a little more olive oil if needed. Add the seasoned chicken strips and cook for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through. The chicken should reach an internal temperature of 165°F, ensuring you lock in its juiciness. Step 5: Combine Ingredients Once the chicken is cooked, drizzle the prepared sauce over it along with the sautéed corn. Gently toss everything together to coat evenly, allowing the flavors to meld beautifully. This step creates the heart of your wraps, bursting with flavor from your Mexican Street Corn Chicken Wraps. Step 6: Assemble Wraps To warm your tortillas, wrap them in a damp cloth and place them in the microwave for about 20-30 seconds. Once soft, lay them flat and fill each one with a generous portion of the chicken and corn mixture, a sprinkle of Cotija cheese, and chopped cilantro. Roll them tightly to secure all the vibrant flavors. Step 7: Serve and Enjoy Your delicious Mexican Street Corn Chicken Wraps are now ready to serve! Place them on a colorful platter, and if desired, garnish with additional cilantro or avocado slices. They’re perfect for a quick lunch or a satisfying dinner, bringing the vibrancy of street food right to your table. How to Store and Freeze Mexican Street Corn Chicken Wraps Fridge: Cool the chicken-corn mixture completely; store in an airtight container in the fridge for up to 3 days. This keeps the flavors fresh while ensuring food safety. Freezer: For longer storage, freeze the chicken-corn mixture for up to 2 months. Make sure to use a freezer-safe container and label it with the date for easy tracking. Reheating: When ready to enjoy, reheat the mixture in a skillet over medium heat until warmed through. Simply assemble the wraps with fresh tortillas to maintain their soft texture. Meal Prep: Consider prepping the ingredients in advance. Store the chicken, corn, and sauce separately to assemble fresh Mexican Street Corn Chicken Wraps whenever you crave a quick, flavorful meal! Make Ahead Options These Quick Mexican Street Corn Chicken Wraps are perfect for meal prep, allowing you to save time on busy weeknights. You can cook the chicken and corn mixture up to 3 days in advance; simply cool it completely before transferring it to an airtight container and refrigerate. To maintain quality, reheat the mixture gently before assembling the wraps to avoid overcooking. You can also prepare the sauce ahead of time and store it in the fridge for up to 24 hours. When you’re ready to serve, warm the tortillas for about 20-30 seconds in a damp cloth, fill them with the chicken and corn mix, sprinkle with Cotija cheese and cilantro, and enjoy a fresh, vibrant meal in no time! Expert Tips for Mexican Street Corn Chicken Wraps Slice Chicken Thinly: Ensure even cooking by cutting chicken into ½-inch strips, which helps it cook faster and more uniformly. Avoid Overcrowding: Cook chicken and corn in a well-spaced skillet. Overcrowding can lead to steaming instead of searing, affecting texture. Resting Time: Allow the cooked chicken to rest for 3-4 minutes before combining it with the sauce. This step locks in the juices for a more succulent wrap. Warm Tortillas: Keep tortillas soft by wrapping them in a damp cloth and microwaving for 20-30 seconds. This prevents cracking when assembling your Mexican Street Corn Chicken Wraps. Add Fresh Herbs Last: To maintain their vibrant flavor and color, fold in fresh cilantro just before serving, elevating the wrap’s freshness. What to Serve with Quick Mexican Street Corn Chicken Wraps Imagine a spread of vibrant sides complementing your flavorful wraps, turning a simple meal into a festive feast! Cilantro-Lime Quinoa: This fluffy, refreshing quinoa dish echoes the zesty lime in your wraps, making each bite a delightful pairing. The nutty flavor of quinoa adds a nutritious element to your meal. Black Bean Salad: A protein-packed salad with seasoned black beans, fresh tomatoes, and avocado that balances the sweetness of the corn. It’s colorful and bursting with flavor! Grilled Vegetables: A medley of seasonal veggies like bell peppers, zucchini, and corn, lightly charred on the grill adds a smoky element, elevating the overall dish. Cucumber-Tomato Gazpacho: This chilled soup offers a cool, refreshing contrast to the warmth of the wraps. Its bright flavors cleanse the palate beautifully. Mango Salsa: A sweet-spicy salsa adds a tropical twist that echoes the vibrant Mexican flavors and enhances the wraps’ delightful essence. Perfect for topping off each bite. Chips and Guacamole: Creamy guacamole served with crunchy tortilla chips creates an irresistible dip that pairs wonderfully with the wraps, adding a crunchy texture. Tropical Fruit Salad: A light, fruity side cuts through the richness of the wraps, refreshing your taste buds with a medley of pineapple, watermelon, and citrus vibes. Sparkling Agua Fresca: A light, refreshing drink made from blending fruits with water and a hint of lime offers a thirst-quenching complement to the warm, savory wraps. Each pairing enhances the joy of your Quick Mexican Street Corn Chicken Wraps, bringing together an array of textures and flavors that make every meal a celebration! Mexican Street Corn Chicken Wraps Variations Feel free to make these wraps your own with exciting twists and substitutions that will tantalize your taste buds! Protein Swap: Replace chicken with flank steak, pork tenderloin, or tofu for a different texture and flavor profile. Each option brings a unique taste that complements the dish beautifully. Vegan Delight: Use roasted chickpeas instead of chicken to create a hearty, plant-based version. The chickpeas will absorb the spices, ensuring every bite packs a punch. Gluten-Free: Opt for lettuce leaves or corn-free tortillas for a gluten-free option without compromising flavor. Try using leafy greens to wrap everything; the crunch adds a refreshing contrast. Creamy Alternative: For a dairy-free twist, substitute vegan mayo and Daiya sour cream replacement in your sauce. This keeps the creamy goodness while being considerate of dietary needs. Flavor Boost: Enhance the dish’s kick with homemade mango chili salsa or guacamole as a topping. This adds a refreshing layer and elevates the wrap’s taste profile dramatically. Winter Warmer: Add grilled zucchini or roasted sweet potatoes for a seasonal twist, perfect when corn is out of season. These veggies add sweetness and create a heartier wrap. Extra Zing: Drizzle with cilantro-lime vinaigrette for an additional zest. This tangy layer will awaken your senses and make the dish even fresher. Spice It Up: Adjust the chili powder to ramp up the heat, or even add jalapeños for those who crave extra spice. Tailor the heat level to cater to your personal preference; make it your own! Our Mexican Street Corn Chicken Wraps are meant to be as versatile as they are scrumptious—just like you. If you’re in the mood to explore more flavor profiles, you might also enjoy our Butter Chicken Comfort or the vibrant Bbq Chicken Mac. Enjoy experimenting, and happy cooking! Quick Mexican Street Corn Chicken Wraps Recipe FAQs How do I choose the right corn for this recipe? Absolutely! Fresh corn on the cob works best for its sweet crunch. Look for kernels that are plump and tender, without dark spots all over the cob. If you’re short on time, frozen corn is a great alternative—just ensure it’s thawed before using. How do I store leftover Mexican Street Corn Chicken Wraps? Very! Allow the chicken-corn mixture to cool completely before transferring it to an airtight container. In the fridge, it will stay fresh for up to 3 days. Just reheat before assembling the wraps for the best texture. Can I freeze the chicken and corn mixture? Absolutely, you can! To freeze, cool the mixture completely, then place it in a freezer-safe container. It can be stored for up to 2 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat in a skillet until warmed. What if my chicken isn’t cooking evenly? No worries! If your chicken isn’t browning or cooking through, it might be overcrowded in the skillet. Make sure to leave enough space for each piece to sear properly. Cook in batches if necessary, and let it rest for 3-4 minutes post-cooking to keep it juicy. Are there any dietary considerations I should keep in mind? Great question! For a gluten-free option, use corn-free tortillas or lettuce leaves. The recipe is also adaptable for dairy-free diets—just swap mayonnaise and sour cream with vegan alternatives. Always check for specific allergies related to the ingredients you plan to use! Quick Mexican Street Corn Chicken Wraps for a Tasty Twist Enjoy Mexican Street Corn Chicken Wraps, a delightful blend of grilled chicken, smoky cumin, and zesty lime, wrapped in tortillas. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsResting Time 4 minutes minsTotal Time 29 minutes mins Servings: 4 wrapsCourse: LunchCuisine: MexicanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1 lb boneless, skinless chicken breasts substitute with flank steak, pork tenderloin, or plant-based proteinsFor the Corn1 cup fresh corn kernels or frozen, thawedFor the Tortilla4 large flour tortillas for gluten-free options, use corn-free tortillas or lettuce leavesFor the Sauce2 tablespoons mayonnaise or vegan mayo1 tablespoon sour cream or vegan alternatives1 tablespoon lime juice freshly squeezed1 teaspoon chili powder adjust to taste0.5 teaspoon smoked paprika or regular paprika1 teaspoon ground cumin essential spicesalt and black pepper to tasteFor the Finishing Touches0.25 cup Cotija cheese crumbled, or substitute with feta2 tablespoons fresh cilantro choppedavocado sliced, optional Equipment SkilletMedium bowlmicrowave Method Step-by-Step InstructionsPat the boneless, skinless chicken breasts dry with paper towels. Slice into ½-inch strips and season with ground cumin, salt, and pepper. Set aside.In a large skillet, heat a splash of olive oil over medium-high heat. Add the fresh corn kernels and sauté for 2-3 minutes until lightly charred. Remove and set aside.In a medium bowl, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt. Whisk until smooth and creamy.Return the skillet to medium-high heat, adding olive oil if needed. Add the seasoned chicken strips and cook for 5-7 minutes until golden brown and cooked through.Drizzle the prepared sauce over the chicken along with the sautéed corn. Toss everything together to coat evenly.Warm tortillas by wrapping in a damp cloth and microwaving for 20-30 seconds. Lay them flat and fill each with chicken and corn mixture, Cotija cheese, and cilantro. Roll tightly.Serve the wraps on a platter, garnished with additional cilantro or avocado slices. Nutrition Serving: 1wrapCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg NotesThese wraps are customizable; substitute chicken for other proteins according to preference. Can be served with a chilled gazpacho on the side for a full meal. Tried this recipe?Let us know how it was!
