Quick Mexican Street Corn Wraps (Printable)
Grilled chicken, smoky corn, Cotija and lime wrapped in warm tortillas for a fast, flavorful weeknight meal.
# What You'll Need:
→ 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 kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Vegetables
08 - 2 cups corn kernels, grilled or canned and drained
09 - 1/4 cup red onion, finely chopped
10 - 1 jalapeño pepper, 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 cheese as a substitute
→ Wraps & Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - Extra lime wedges, for serving
# How to Make It:
01 - In a mixing bowl, combine olive oil, chili powder, smoked paprika, ground cumin, kosher salt, and black pepper. Coat chicken breasts thoroughly with the marinade and allow to rest for 10 minutes.
02 - Grill or pan-fry the marinated chicken breasts over medium-high heat for 5 to 6 minutes per side until fully cooked. Let rest for a few minutes and slice into thin strips.
03 - In a clean bowl, stir together corn kernels, red onion, jalapeño, fresh cilantro, mayonnaise, sour cream, garlic powder, lime juice, and crumbled Cotija cheese until well blended.
04 - Heat each flour tortilla in a dry skillet or microwave for 10 to 15 seconds until pliable.
05 - Lay out a warm tortilla, add an even layer of shredded iceberg lettuce, arrange sliced chicken, and spoon a generous portion of the street corn mixture on top.
06 - Roll up each tortilla tightly into a wrap. Slice in half if desired and serve immediately with extra lime wedges on the side.
# Expert Hacks:
01 -
- These wraps pack in bold flavors and creamy textures, but come together faster than you’d expect—perfect for busy days.
- I started making these for ‘just me’ but everyone wanted seconds when they caught the scent of corn and spices.
02 -
- If you skip letting the chicken rest, all those flavorful juices will run out onto the cutting board instead of in your wrap.
- Grilling the corn first makes a massive difference in taste—don’t rush this step if you have fresh corn around.
03 -
- Use a very sharp knife to slice the chicken thinly, so each piece gets coated with sauce and blends with every bite.
- A pinch of freshly cracked black pepper at the end brightens the whole dish and gives it a little restaurant flair.