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Mexican street corn chicken wrap sliced open showing chicken corn cotija cheese and cilantro inside toasted tortilla.
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Mexican Street Corn Chicken Wraps

These Mexican Street Corn Chicken Wraps are a flavor-packed, easy weeknight dinner that brings all the bold, creamy, spicy flavors of elote into a portable wrap. Juicy grilled chicken, charred corn, creamy lime dressing, cotija cheese, and fresh cilantro are wrapped in a warm tortilla and toasted until golden. Ready in under 30 minutes, these wraps are perfect for busy weeknights, lunch meal prep, or a quick dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, lunch, Main Course
Cuisine: American, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp cumin
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • 1 cup corn kernels
  • 0.25 cup mayonnaise
  • 2 tbsp sour cream or Greek yogurt
  • 0.25 cup crumbled cotija cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • 0.25 tsp chili powder
  • 4 large flour tortillas
  • 0.5 cup shredded lettuce

Equipment

  • skillet or grill pan
  • mixing bowls
  • cutting board and knife

Method
 

  1. Heat a dry skillet over medium-high heat. Add corn and cook for 3-4 minutes until charred in spots. Transfer to a bowl.
  2. To the charred corn, add mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, and cayenne. Stir until well combined. Set aside.
  3. In a small bowl, mix chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Rub both sides of chicken with olive oil, then season evenly with the spice mixture.
  4. Heat a skillet or grill pan over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through (internal temperature reaches 165°F). Let rest for 5 minutes, then slice thinly.
  5. Warm tortillas in a dry skillet, microwave for 20 seconds, or directly on the oven rack for 1 minute.
  6. Lay each warm tortilla on a flat surface. Add shredded lettuce, sliced chicken, and a generous scoop of Mexican street corn topping.
  7. Fold the sides inward, then roll tightly from the bottom up. Press gently to seal.
  8. Return wraps to the skillet seam-side down. Cook for 1-2 minutes per side until golden and crispy.
  9. Slice in half diagonally. Serve with extra lime wedges and cotija cheese.

Notes

Char the corn for authentic street corn flavor. Let chicken rest before slicing to keep juices inside. Warm tortillas before rolling to prevent cracking. Toast the wraps for extra crunch and flavor. Adjust spice with more chili powder or cayenne.