Mexican Street Corn Chicken Wraps
These Mexican Street Corn Chicken Wraps combine juicy seasoned chicken thighs with a creamy, charred elote-style corn mixture, all wrapped up in a warm flour tortilla. Bold spices, tangy lime, salty cotija, and fresh cilantro come together in every bite for a meal that tastes like a street food dream.
Equipment
- Large skillet
- Mixing bowl
- Tongs
- Cutting board and knife
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into strips
- 2 cups corn kernels fresh or frozen
- 4 large flour tortillas burrito-size
- 1/3 cup sour cream or Mexican crema
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese crumbled
- 2 tablespoons fresh lime juice about 1 large lime
- 1 teaspoon chili powder divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro chopped
- 1 jalapeño thinly sliced, optional
- 1 cup shredded romaine lettuce
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Season the chicken thigh strips with chili powder (reserve a pinch for the corn sauce), cumin, garlic powder, salt, and black pepper. Toss well to coat evenly and let sit for 5 minutes while you prep the other ingredients.
- Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the corn kernels in a single layer and cook undisturbed for 2 to 3 minutes until dark golden spots form. Stir once and cook for 1 more minute. Transfer the charred corn to a mixing bowl.
- To the bowl of charred corn, add the sour cream, mayonnaise, half the cotija cheese, lime juice, a pinch of chili powder, and half the chopped cilantro. Stir to combine and season with salt to taste. Set the street corn sauce aside.
- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the seasoned chicken strips in a single layer, working in batches if needed to avoid overcrowding. Cook for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Let the chicken rest for 2 minutes before assembling.
- Warm each flour tortilla directly over a gas burner for 20 to 30 seconds per side until lightly charred and pliable, or heat in a dry skillet over medium heat for 30 seconds per side.
- Lay each warm tortilla flat. Layer with shredded romaine lettuce, cooked chicken strips, a generous spoonful of the street corn mixture, the remaining cotija cheese, jalapeño slices if using, and the remaining fresh cilantro. Finish with an extra squeeze of lime juice.
- Fold up the bottom of each tortilla, then roll tightly from one side to form a wrap. Slice in half diagonally and serve immediately.
Notes
For the best char on the corn, use a very hot skillet and do not stir the corn for at least 2 to 3 minutes. Chicken thighs stay juicier than breast meat in this recipe. Store components separately for meal prep and assemble fresh wraps each day. The corn sauce can be made up to 24 hours ahead. Cooked chicken freezes well for up to 2 months. Do not freeze the corn sauce due to the dairy content.