Mexican Street Corn Chicken Wraps combine juicy grilled chicken marinated in a zesty blend of olive oil, garlic powder, cumin, smoked paprika, lime juice, and chicken base seasoning with a creamy, flavorful Mexican street corn filling made from corn kernels, spicy mayo, sour cream, cotija cheese, cilantro, and lime juice. Wrapped in warm flour tortillas with crisp lettuce and fresh tomatoes, then grilled for a golden finish, they make a delicious and vibrant meal.
You’ll love this recipe because of the combination of smoky, tangy grilled chicken and rich, tangy street corn in a handheld wrap that’s both fresh and comforting. The lime and spices bring balanced brightness, while the grilled exterior adds texture.
Ingredients
For the Chicken:
- ¾ pound boneless skinless chicken breasts
- 1½ teaspoons olive oil
- 1¼ teaspoons garlic powder
- 1¼ teaspoons cumin
- 1¼ teaspoons smoked paprika
- 1 tablespoon + ½ teaspoon lime juice
- ½ teaspoon Knorr Professional Caldo de Pollo
Mexican Street Corn Filling:
- 2 cups corn kernels
- ½ cup Hellmann’s Spicy Mayonnaise
- ½ cup sour cream
- A scant ½ cup crumbled Cotija cheese
- ¼ cup minced cilantro
- 1 tablespoon + ½ teaspoon lime juice
For the Wraps:
- 4 large flour tortillas
- 2 cups shredded iceberg lettuce
- ¾ cup diced tomato
- Salsa verde and lime wedges, for serving
Instructions
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Combine chicken breasts with olive oil, garlic powder, cumin, smoked paprika, lime juice, and chicken base seasoning in a bag or covered bowl; marinate for 6-24 hours in the refrigerator.
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Preheat grill or grill pan to medium-high. Grill chicken 5-8 minutes per side until internal temperature reaches 165°F; remove and slice thinly.
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Mix all street corn filling ingredients in a large bowl until combined.
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Warm tortillas before assembling to make rolling easier.
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Evenly distribute sliced chicken, street corn filling, shredded lettuce, and diced tomatoes among tortillas.
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Tightly wrap burritos and sear on each side in a pan or grill for 1 minute until golden brown.
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Serve with lime wedges and salsa verde.
Tips for Success
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Marinate chicken longer for maximum flavor.
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Pat chicken dry before grilling for perfect sear.
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Use fresh lime juice for bright flavor.
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Toast tortillas gently to warm and soften for rolling.
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Adjust spice level in street corn filling to taste.
Delicious Variations
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Substitute chicken with grilled shrimp or steak strips.
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Add sliced avocado or guacamole inside wraps.
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Include pickled jalapenos or fresh jalapeno slices for heat.
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Use corn tortillas for gluten-free alternative.
Frequently Asked Questions
Can chicken be cooked indoors?
Yes, use a grill pan or skillet for similar results.
Can these wraps be made ahead?
Yes, prepare fillings and marinate chicken ahead; assemble and toast before serving.
How spicy are they?
Moderate spice, adjustable with street corn filling mayo and salsa.
Can I freeze formed wraps?
Freezing not recommended; best fresh.
What to serve alongside?
Pair with chips, guacamole, or a fresh salad.
Print
Mexican Street Corn Chicken Wraps
- Total Time: 6-24 hours marinating + 30 minutes
- Yield: 4 servings 1x
Description
Juicy grilled chicken marinated in olive oil, garlic powder, cumin, smoked paprika, lime juice, and chicken base seasoning, combined with creamy Mexican street corn filling made from corn kernels, spicy mayo, sour cream, cotija cheese, cilantro, and lime juice. Wrapped in warm flour tortillas with lettuce and fresh tomatoes, then grilled for a golden finish.
Ingredients
For the Chicken:
¾ pound boneless skinless chicken breasts
1½ teaspoons olive oil
1¼ teaspoons garlic powder
1¼ teaspoons cumin
1¼ teaspoons smoked paprika
1 tablespoon + ½ teaspoon lime juice
½ teaspoon Knorr® Professional Caldo de Pollo
Mexican Street Corn Filling:
2 cups corn kernels
½ cup Hellmann’s Spicy Mayonnaise
½ cup sour cream
A scant ½ cup crumbled Cotija cheese
¼ cup minced cilantro
1 tablespoon + ½ teaspoon lime juice
For the Wraps:
4 large flour tortillas
2 cups shredded iceberg lettuce
¾ cup diced tomato
Salsa verde and lime wedges for serving
Instructions
Combine chicken breasts with olive oil, garlic powder, cumin, smoked paprika, lime juice, and chicken base seasoning in a bag or covered bowl; marinate for 6-24 hours in the refrigerator.
Preheat grill or grill pan to medium-high. Grill chicken 5-8 minutes per side until internal temperature reaches 165°F; remove and slice thinly.
Mix all street corn filling ingredients in a large bowl until combined.
Warm tortillas before assembling to make rolling easier.
Evenly distribute sliced chicken, street corn filling, shredded lettuce, and diced tomatoes among tortillas.
Tightly wrap burritos and sear on each side in a pan or grill for 1 minute until golden brown.
Serve with lime wedges and salsa verde.
Notes
Marinate chicken longer for maximum flavor.
Pat chicken dry before grilling for perfect sear.
Use fresh lime juice for bright flavor.
Toast tortillas gently to warm and soften for rolling.
Adjust spice level in street corn filling to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Wraps
- Method: Grilling and Assembly
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 4
- Sodium: 1340
- Fat: 23
- Saturated Fat: 8
- Carbohydrates: 58
- Fiber: 6
- Protein: 22
- Cholesterol: 45
Keywords: mexican street corn chicken wraps, grilled chicken wraps, creamy street corn filling, handheld mexican wraps, flavorful casual meal
