The aroma of grilled chicken mingling with the sweet scent of charred corn has a way of transporting me back to sun-drenched days at lively street vendors. In today’s recipe, I’m excited to share my Quick Mexican Street Corn Chicken Wraps, a delightful blend of familiar comfort and energizing flavor. These wraps not only bring a taste of vibrant elote to your kitchen but also promise a quick, hand-held meal that’s perfect for busy mornings or lunches on the go. Imagine wrapping your hands around a warm tortilla filled with juicy chicken, smoky spices, and that addictive corn crunch! Whether you’re looking for a nutritious option or a customizable dish to suit everyone’s tastes, these wraps are a total game-changer. Aren’t you curious to discover how easily this fiesta can come together in your own kitchen?
Why Try This Chicken Wrap Recipe?
Convenience at Its Finest: These Quick Mexican Street Corn Chicken Wraps are the ultimate solution for busy schedules, allowing you to whip up a healthy meal in no time.
Bursting with Flavor: The combination of charred corn, zesty lime, and smoky spices transports your taste buds straight to a festive street fair.
Versatile Options: Customize your wraps by swapping ingredients, whether you’re craving protein, a vegetarian alternative, or gluten-free choices!
Perfectly Portable: These wraps are easy to take on the go, making them an excellent option for picnics or packed lunches. Pair them with a refreshing black bean salad or some mango-chili salsa for a complete meal!
Family-Friendly Appeal: This dish is sure to please everyone, from kids to adults, creating a delightful way to bring the family together at mealtime.
Mexican Street Corn Chicken Wraps Ingredients
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For the Chicken
Boneless, Skinless Chicken Breasts – Lean protein base; you can substitute with flank steak or pork tenderloin for richer meat. -
For the Corn
Fresh Corn Kernels (or Frozen) – Adds sweetness and crunch; consider grilled zucchini or roasted sweet potatoes for a twist. -
For the Tortillas
Flour Tortillas (10-inch) – Holds the enticing filling together; for a gluten-free option, try corn-free tortillas or lettuce wraps. -
For the Sauce
Mayonnaise – Acts as a creamy base; swap with vegan mayo for a dairy-free version.
Sour Cream – Brings tanginess; coconut cream serves as a great substitute if you prefer dairy-free.
Lime Juice – Brightens the overall flavor; use freshly squeezed for the best taste.
Chili Powder – Adds warmth and depth; adjust according to your heat preference.
Smoked Paprika – Enhances the smoky flavor profile.
Ground Cumin – Essential for that classic Mexican taste.
Salt and Freshly Ground Black Pepper – Elevates all the flavors. -
For the Toppings
Cotija Cheese (or Feta) – Provides saltiness and richness; leave out for a dairy-free wrap.
Fresh Cilantro – Adds a vibrant, fresh touch; optional if you’re not a fan.
Avocado (optional) – Infuses creaminess and healthy fats.
Get ready to delight in these Mexican Street Corn Chicken Wraps that seamlessly combine flavors and textures into a healthy and satisfying meal!
Step‑by‑Step Instructions for Mexican Street Corn Chicken Wraps
Step 1: Prep Chicken
Begin by patting the boneless, skinless chicken breasts dry with a paper towel. Slice them into ½-inch wide strips, then toss the strips in a mixing bowl with ground cumin, salt, and freshly ground black pepper. This seasoning will enhance the flavor of your Mexican Street Corn Chicken Wraps, so make sure each piece is evenly coated.
Step 2: Cook Corn
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, add the fresh corn kernels or frozen corn, sautéing for about 2-3 minutes until they develop a nice char and a golden hue. This step will add a delightful crunch and sweetness to your wraps, so keep an eye on them for that toasty texture before setting aside.
Step 3: Make Sauce
In a small bowl, whisk together mayonnaise, sour cream, freshly squeezed lime juice, chili powder, smoked paprika, and a pinch of salt. Mix until smooth and creamy, ensuring all flavors are well combined. This sauce will add a tangy richness to your Mexican Street Corn Chicken Wraps, so take a moment to taste and adjust the seasoning if needed.
Step 4: Cook Chicken
Using the same skillet, add a bit more olive oil if necessary, then increase the heat to medium-high. Add the seasoned chicken strips and cook for about 5-7 minutes, turning occasionally until the chicken is golden brown and fully cooked through. Allow the chicken to rest for 3-4 minutes off the heat to retain its juiciness before moving on.
Step 5: Combine
Once the chicken has rested, slice it into bite-sized pieces and toss it together with the charred corn in a large bowl. Drizzle the creamy sauce over the chicken and corn mixture, gently folding everything together until lightly coated. This brings together all the vibrant flavors for your Mexican Street Corn Chicken Wraps.
Step 6: Assemble Wraps
Warm the flour tortillas in a dry skillet or microwave until soft and pliable, about 20-30 seconds. Once warmed, place a generous amount of the chicken and corn mixture in the center of each tortilla. Top with crumbled Cotija cheese, fresh cilantro, and slices of avocado if desired. Carefully roll up the tortillas to form your wraps, making them easy to hold and enjoy.
Helpful Tricks for Mexican Street Corn Chicken Wraps
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Sear Properly: Ensure the skillet is hot enough to avoid steaming the chicken and corn during cooking, giving you that desirable crunch.
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Gentle Mixing: When combining the sauce with the chicken and corn, be gentle to prevent the sauce from breaking down and losing its creamy texture.
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Chicken Resting Time: Letting the chicken rest before slicing allows the juices to redistribute, ensuring the chicken remains moist in your Mexican Street Corn Chicken Wraps.
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Tortilla Warming: To keep your tortillas soft and flexible, wrap them in a damp paper towel before heating them in the microwave, preventing cracks when rolling.
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Flavor Adjustments: Don’t hesitate to customize the spice level by adding more chili powder or a drizzle of hot sauce, ensuring each bite is bursting with flavor!
Mexican Street Corn Chicken Wraps Variations
Feel free to get creative and personalize these wraps to suit your taste, impressing yourself with every delicious bite!
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Protein Swap: Substitute chicken with flank steak or pork tenderloin for richer flavor. If you’re feeling plant-based, use roasted chickpeas or firm tofu for a hearty twist that everyone will love.
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Corn Alternatives: Trade corn for grilled zucchini or roasted sweet-potato cubes for a unique texture and flavor. Both options bring sweetness and a satisfying crunch!
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Gluten-Free Choice: Swap regular tortillas for corn-free tortillas or use lettuce wraps to keep things light and gluten-free. They add a refreshing crispness to your chicken wraps!
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Dairy-Free Twist: Use vegan mayo instead of regular mayonnaise and coconut cream in place of sour cream for a creamy, dreamy result without dairy. Your vegan friends will thank you!
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Spice it Up: For those who crave heat, add hot sauce or increase the chili powder in the sauce to kick your flavor up a notch. A touch of chipotle adds a smokey heat that’s irresistible!
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Sweet Touch: Drizzle a bit of agave nectar over your finished wraps to enhance sweetness, balancing out the spices beautifully. It gives a delightful contrast that feels festive!
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Add a Crunch: Sprinkle some crushed tortilla chips right before rolling to add texture and a delightful crunch with each bite. It’s an unexpected twist that elevates your wraps!
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Herb Variation: If cilantro isn’t your thing, try fresh basil or mint instead for a different burst of freshness. These herbs will lend an entirely different flavor profile that pairs beautifully!
For a tantalizing journey in taste, consider pairing these wraps with a refreshing side like a Black Bean Salad or some zesty Mango-Chili Salsa!
Storage Tips for Mexican Street Corn Chicken Wraps
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Fridge: Store any leftovers in an airtight container for up to 3 days. This will keep your chicken and corn mixture fresh and ready to enjoy later.
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Freezer: If you want to save these wraps for future meals, freeze the chicken and corn mixture in resealable bags for up to 2 months. This is a great way to prep meals ahead of time!
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Reheating: To reheat, warm the chicken and corn mixture in a skillet over medium heat for 4-5 minutes. Heat your tortillas for just 20-30 seconds wrapped in a damp paper towel to keep them soft.
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Assembling Later: If you’re planning to enjoy the wraps later, store the components separately (tortillas, chicken-corn mixture, toppings) for the best texture and flavor when you’re ready to roll up your Mexican Street Corn Chicken Wraps.
Make Ahead Options
These Quick Mexican Street Corn Chicken Wraps are a fantastic choice for meal prep, saving you time during the hectic week! You can prepare the chicken and corn mixture up to 3 days in advance, storing it in an airtight container in the refrigerator. For the best quality, cook the chicken until golden, let it cool, and then toss it with the charred corn and sauce before refrigerating. When it’s time to serve, simply warm the tortillas for 20-30 seconds and fill them with your prepped mixture. This way, you’ll enjoy restaurant-quality wraps with minimal effort, ready to delight your taste buds on even the busiest days.
What to Serve with Quick Mexican Street Corn Chicken Wraps
Enhance your dining experience with these delightful pairings that complement the vibrant flavors of your wraps!
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Cilantro-Lime Quinoa: This fluffy, zesty side adds a refreshing touch, perfectly echoing the lively flavors of the wraps. The nutty quinoa is not only nutritious but also a great textural contrast to the tender chicken and corn.
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Black Bean Salad: Rich in protein and fiber, this hearty salad brings earthiness and freshness. Tossed with lime and spices, it makes for a colorful and satisfying addition.
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Mango-Chili Salsa: Sweet, spicy, and tangy, this salsa elevates your meal with a tropical flair that beautifully contrasts the smoky flavors of the wraps.
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Guacamole: Creamy and luscious, guacamole adds a rich dimension and pairs perfectly with the crunchy corn and juicy chicken. Scoop it directly onto your wraps for a delicious twist!
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Grilled Vegetables: A medley of grilled bell peppers, zucchini, and onions can add vibrant color and a smoky taste, enhancing the overall flavor profile of your meal.
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Cucumber-Tomato Gazpacho: Chill out with this refreshing soup that combines fresh veggies and a hint of spice. It’s light, hydrating, and an ideal starter for your wrap experience.
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Chips and Salsa: For a classic crunch, serve tortilla chips alongside a spicy tomato salsa. This traditional pairing is both satisfying and fun, adding an extra layer of flavor to your meal.
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Sparkling Water with Lime: To keep things refreshing, sip on sparkling water with a twist of lime. It’s a light and invigorating beverage that complements the zest in your wraps.
Embrace the fiesta with these diverse flavors and textures, ensuring your Quick Mexican Street Corn Chicken Wraps are the star of the meal!
Mexican Street Corn Chicken Wraps Recipe FAQs
How do I select the freshest corn for my wraps?
Absolutely! When choosing corn, look for ears that have bright green husks and plump, moist kernels. The kernels should be firm and not have any dark spots. Fresh corn not only adds sweetness but also that delightful crunch that’s essential for your Mexican Street Corn Chicken Wraps.
What’s the best way to store leftover chicken and corn mixture?
After enjoying your wraps, store any leftover chicken and corn mixture in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it for longer, you can freeze it in resealable bags for up to 2 months. Just be sure to remove as much air as possible to prevent freezer burn!
Can I freeze the chicken and corn mixture? If so, how?
Yes, you can! To freeze your chicken and corn mixture, let it cool completely first. Then, portion it into resealable freezer bags, pressing out as much air as possible before sealing. Label the bags with the date and contents, and it can last for up to 2 months. When you’re ready to enjoy, simply thaw overnight in the refrigerator before reheating on the stovetop.
What should I do if the chicken turns out dry?
If your chicken comes out dry, don’t worry! There’s always a solution. If you’ve overcooked it, try soaking the slices in a bit of sauce or broth to rehydrate them. For future attempts, ensure you let the chicken rest for 3-4 minutes after cooking; this allows the juices to redistribute, resulting in a more tender and juicy outcome for your Mexican Street Corn Chicken Wraps.
Are there any dietary restrictions I should be aware of?
Very! For those with dairy intolerances, substitute sour cream with coconut cream and mayonnaise with vegan mayo. You can keep the wraps gluten-free by opting for corn-free tortillas or lettuce wraps instead of regular flour tortillas. And always check for any allergens specific to your guests; customization is definitely encouraged!
How can I make sure my tortillas don’t break when wrapping?
Great question! To prevent your tortillas from breaking, warm them up! Either heat them in a dry skillet for about 20-30 seconds or wrap them in a damp paper towel and microwave them briefly. This keeps the tortillas soft and pliable, making them easy to roll without cracking when you’re assembling your Mexican Street Corn Chicken Wraps.
Mexican Street Corn Chicken Wraps: Quick, Flavorful, and Fun
Ingredients
Equipment
Method
- Pat the chicken breasts dry with a paper towel, slice into ½-inch wide strips, and toss in a bowl with cumin, salt, and pepper.
- Heat a skillet over medium-high heat with olive oil and cook the corn for 2-3 minutes until charred.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt until smooth.
- In the same skillet, add more olive oil if needed and cook the chicken strips for 5-7 minutes until golden and cooked through.
- After resting the chicken for 3-4 minutes, slice it into bite-sized pieces and combine with corn and drizzled sauce in a bowl.
- Warm tortillas in a skillet or microwave, then fill with the chicken and corn mixture, top with cheese, cilantro, and avocado, and roll up.
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