Mexican Street Corn Chicken Wraps

If Mexican Street Corn Chicken Wraps sounds like something you’d order on a patio with a cold drink and zero responsibilities… same. But here’s the good news: you can make that exact vibe at home, in about the time it takes your group chat to decide where to eat.

These wraps are smoky, tangy, a little creamy, and just spicy enough to make dinner feel fun again—even if you’re cooking in leggings with one shoe on. (No judgment. I live there.)

Why You’ll Love These Mexican Street Corn Chicken Wraps

• Fast, weeknight-friendly: This is a true “I have 20 minutes and I’m starving” meal.
• Big flavor, small effort: Charred corn + chili-lime sauce = instant street corn energy.
• Picky-eater approved: Everything is tucked into a tortilla like a delicious secret.
• Great for meal prep: The filling stores beautifully, and you can build wraps fresh.

Ingredients You’ll Need

Main Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 cup fresh corn kernels (or frozen, thawed)
• 4 large flour tortillas (10-inch)

Sauce & Marinade

• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika

Seasonings & Garnishes

• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• ¼ cup crumbled Cotija cheese (or feta)
• 2 tablespoons chopped fresh cilantro
• 1 avocado, sliced (optional)

How To Make Mexican Street Corn Chicken Wraps

1) Prep the Chicken

Pat the chicken dry (this helps it brown instead of steam—science, but make it tasty). Slice into thin strips, about ½-inch wide.

Toss with:

• ground cumin
• salt
• black pepper

2) Char the Corn

Heat a large skillet over medium-high heat with a small drizzle of olive oil.

Add the corn and sauté for 2–3 minutes, stirring occasionally, until you see light char marks. Remove the corn and set aside.

Tip from my kitchen: If your corn pops a little in the pan, it’s just being dramatic. Let it.

3) Cook the Chicken

Keep the skillet at medium-high (you’re aiming for a steady hot pan, around 375°F if you’re using an infrared thermometer).

• Add 1 tablespoon olive oil and swirl.
• Lay chicken strips in a single layer.
• Cook 3–4 minutes without moving to get that golden crust.
• Flip and cook 2–3 minutes more, until the chicken reaches 160°F inside.

4) Bring Corn + Chicken Together

Return the charred corn to the pan and stir it into the chicken for about 1 minute.

This is where the magic happens: the corn grabs onto the chicken juices and suddenly tastes like it’s been working a food truck all summer.

5) Make the Street-Corn Sauce

In a small bowl, whisk:

• mayonnaise
• sour cream
• lime juice
• chili powder
• smoked paprika
• pinch of salt

Take the pan off the heat, then drizzle the sauce over the chicken and corn. Toss gently so everything gets lightly coated.

If it looks too thick: Add a tiny splash of water or extra lime juice.
If it looks too thin: Congrats, you made a “drizzle sauce.” Totally intentional.

6) Assemble the Wraps

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, just until soft and lightly toasted.

Then build:

1. Spoon chicken-corn filling into the center.
2. Sprinkle with Cotija (or feta) and cilantro.
3. Add avocado slices if using.
4. Fold sides in, then roll tightly from the bottom up.

Slice diagonally and serve warm—because somehow diagonal slices make you feel like you have your life together.

My Best Tips (So These Come Out Awesome Every Time)

• Don’t crowd the chicken. If the pan is packed, the chicken steams. Cook in two batches if you need to—worth it.
• Use frozen corn without shame. Thaw it and pat it dry first so it chars instead of turning watery.
• Cotija vs. feta: Cotija is more classic street-corn style, but feta works great and is easier to find in many grocery stores.
• Want extra heat? Add a pinch of cayenne or a few dashes of hot sauce to the sauce.
• Want extra crunch? Toss in shredded romaine or cabbage right before rolling.

A Little Story From My Kitchen

These wraps became my “save dinner” meal on nights when I’m tired, hungry, and completely out of patience for complicated recipes. The first time I made them, I planned to “just try one bite.” Suddenly, I was standing at the counter eating the filling straight from the pan like a sneaky raccoon.

Now it’s in my regular rotation—especially when I want something that feels fun but still counts as a real meal.

FAQs About Mexican Street Corn Chicken Wraps

Wrap It Up

If dinner has been feeling a little meh lately, Mexican Street Corn Chicken Wraps are the fast, flavorful reset you didn’t know you needed. They’ve got that street-food magic without the long line, and they’re easy enough to pull off even on your busiest weeknight.

Make a batch, slice them on a fancy diagonal, and enjoy the tiny thrill of eating something that tastes like you tried way harder than you did.

Keep the Street-Food Vibes Going

If you loved these Mexican Street Corn Chicken Wraps, here are a few more tasty ideas to try next (because dinner should be delicious and easy):

• Southwest Chicken Wrap
• Chili Lime Chicken Tacos with Grilled Pineapple Salsa
• Mexican Street Corn and Chicken Chowder
• Slow Cooker Street Corn Chicken

Tried the recipe? Please leave a quick review and drop your star rating ⭐⭐⭐⭐⭐—I’d love to know how your wraps turned out!

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