Can I make these Quick Mexican Street Corn Chicken Wraps ahead of time?

Yes! Cook the chicken-corn mixture and store it in the fridge for up to 3–4 days . Keep the tortillas and toppings separate. Reheat the filling, then assemble fresh so the wraps don’t get soggy.

What can I use instead of Cotija cheese?

Feta is the easiest swap and tastes great. Parmesan also works in a pinch—different vibe, still delicious.

How do I store leftovers?

Store the filling in an airtight container in the fridge. If you already rolled the wraps, wrap them tightly in foil and refrigerate. Reheat in a skillet for the best texture (microwave works too, but the tortilla may soften more).

Can I use rotisserie chicken?

Absolutely. Skip the chicken cooking step and warm shredded rotisserie chicken in the pan with the corn, then toss with the sauce.

They’re mildly spicy—more smoky-tangy than “call the fire department.” If you’re sensitive to heat, use a little less chili powder.

10 Irresistible Mexican Street Corn Chicken Wraps

Description

These Mexican Street Corn Chicken Wraps are a fast, crave-worthy dinner packed with smoky chicken, charred corn, creamy chili-lime sauce, Cotija, and cilantro—ready in about 20 minutes.

Ingredients

Scale

Main

2 boneless, skinless chicken breasts (about 1 lb), sliced into ½-inch strips
1 cup corn kernels (fresh or frozen/thawed)
4 large flour tortillas (10-inch)

Sauce

2 tbsp mayonnaise
1 tbsp sour cream
1 tbsp fresh lime juice
1 tsp chili powder
½ tsp smoked paprika
Pinch of salt

Seasoning + Toppings

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

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Instructions

Season the chicken: Pat chicken dry, slice into strips, then toss with cumin, salt, and pepper.
Char the corn: Heat a large skillet over medium-high with a drizzle of olive oil. Sauté corn 2–3 minutes until lightly charred. Remove and set aside.
Cook the chicken: Add 1 tbsp olive oil to the skillet. Sear chicken strips in a single layer 3–4 minutes (don’t move them). Flip and cook 2–3 minutes more, until cooked through (about 160°F).
Combine: Return corn to the pan and stir with chicken for 1 minute. Remove from heat.
Make the sauce: Whisk mayo, sour cream, lime juice, chili powder, smoked paprika, and a pinch of salt.
Coat the filling: Drizzle sauce over chicken and corn, tossing gently to coat.
Warm tortillas: Toast tortillas in a dry skillet 20–30 seconds per side until pliable.
Assemble wraps: Divide filling among tortillas. Top with Cotija and cilantro. Add avocado if using.
Roll + serve: Fold in sides and roll tightly. Slice in half and serve warm.

Notes

Frozen corn tip: Thaw and pat dry first so it chars instead of steaming.

Cheese swap: Cotija is classic, but feta works great.

Make it spicier: Add a pinch of cayenne or hot sauce to the sauce.

Meal prep: Store filling in the fridge up to 3–4 days; assemble wraps fresh.

Avocado: Optional, but highly recommended for extra creaminess.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Skillet
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 wrap
Calories: 510 kcal
Sugar: 5 g
Sodium: 850 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 43 g
Cholesterol: 120 mg