Quick Mexican Chicken Wraps (Print View)
Grilled chicken and cotija-lime street corn with jalapeño and cilantro, rolled in warm tortillas for a speedy 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 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, 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 substitute
→ Wraps & Assembly
17 - 4 large flour tortillas
18 - 1 cup iceberg lettuce, shredded
19 - Extra lime wedges, to serve
# Step-by-Step Directions:
01 - In a mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, salt, and black pepper. Coat the chicken breasts evenly with the marinade and let stand for 10 minutes.
02 - Grill or pan-fry the marinated chicken breasts over medium-high heat for 5 to 6 minutes per side, or until fully cooked. Allow chicken to rest, then slice thinly.
03 - In a separate bowl, combine corn kernels, chopped red onion, diced jalapeño, cilantro, mayonnaise, sour cream, garlic powder, freshly squeezed lime juice, and crumbled Cotija cheese. Mix thoroughly.
04 - Heat flour tortillas in a dry skillet for 10 to 15 seconds per side or microwave for a few seconds until warm and pliable.
05 - Arrange a warm tortilla flat, layer with shredded iceberg lettuce, thinly sliced grilled chicken, and generous spoonfuls of the Mexican street corn mixture.
06 - Roll each wrap tightly, slice in half if desired, and serve immediately with extra lime wedges.
# Expert Suggestions:
01 -
- The creamy, tangy street corn filling is so good you’ll catch yourself eating it straight from the bowl.
- It’s quick enough for a weeknight but seriously impressive when you want to surprise someone with a knock-out lunch.
02 -
- Rushing the chicken off the pan before it rests leaves the slices dry—wait just a couple minutes, even if you’re hungry.
- Letting the tortilla stay on the skillet too long makes it tough, so aim for barely warm and flexible.
03 -
- If using canned corn, dry it on paper towels so it chars better in the skillet.
- Warming the tortillas just before assembling prevents cracks and makes each bite pillowy.