Delicious Quick Mexican Street Corn Chicken Wraps Recipe

 

Hey there, food lovers! Let me take you back to one of those glorious summer days when you could practically taste the sunshine in the air. We were lounging in the backyard, laughter filling the air, and the smell of sweet corn grilling on the barbecue teased our senses. I can still picture that vibrant street vendor serving the best elote—Mexican street corn—topped with creamy sauce, crumbled cheese, and a sprinkle of chili. Is there anything more comforting than food that brings back such joy?

Fast forward to today, and I’ve taken that beloved street food and transformed it into a delightful dish that’s quick, easy, and oh-so-satisfying—introducing Quick Mexican Street Corn Chicken Wraps. These wraps are a heavenly fusion, combining tender chicken, the irresistible flavors of street corn, and all wrapped up in a cozy tortilla. Trust me; you’re going to want to make these for dinner, and maybe even lunch tomorrow!

Why You’ll Love This Recipe

• Easy weeknight dinner that’s ready in under 30 minutes.
• Budget-friendly ingredients that won’t break the bank.
• Comforting, bold flavors that will have everyone coming back for seconds.
• Customizable to suit your taste—add your favorite veggies or spices!
• Perfect for meal prep—great for lunches throughout the week.

Ingredients

Here’s everything you’ll need to whip up these scrumptious wraps:

• 1 lb boneless, skinless chicken breast, diced
• 2 cups frozen corn kernels, or fresh if in season
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon garlic powder (fresh garlic adds more punch!)
• Salt and pepper, to taste
• 1 small lime, juiced
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese (or feta if you can’t find cotija)
• 1/4 cup fresh cilantro, chopped (optional but so refreshing!)
• 4 large flour or corn tortillas
• 1 avocado, sliced (for extra creaminess)
• Additional toppings like diced tomatoes, jalapeños, or hot sauce, if you’re feeling adventurous!

Step-by-Step Instructions

Ready to dive into this deliciousness? Let’s do it!

1. Prep your chicken: In a large frying pan, heat the olive oil over medium heat. Add your diced chicken, and season it with chili powder, garlic powder, salt, and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and golden brown. Keep it juicy—nobody wants dry chicken!
2. Time for the corn: While the chicken is cooking, toss your corn into the pan and let it cook for another 3-4 minutes. If you’re using frozen corn, it will bring a lovely sweetness that pairs perfectly with the spices.
3. Make the creamy sauce: In a separate bowl, mix together the mayonnaise, sour cream, lime juice, cotija cheese, and cilantro. This sauce will be your secret weapon! It adds a creamy tang that elevates every bite.
4. Combine the goodness: Once your chicken and corn are cooked, pour the creamy sauce over them and gently fold everything together. It’s going to look fabulous!
5. Assemble the wraps: Warm your tortillas briefly in a pan or microwave until they’re pliable. Spoon a generous amount of the chicken and corn mixture onto each tortilla and top with a few slices of avocado, diced tomatoes, and your favorite toppings.
6. Roll it up: Now, fold in the sides of the tortilla and roll it tightly away from you. Feel that warmth? That’s comfort food about to make its grand entrance!

Pro Tips & Variations

Now that you’ve mastered the basics, let’s talk about some fun ways to customize your wraps!

• Spice it up: Want it hotter? Add some diced jalapeños or a sprinkle of cayenne to the chicken mixture.
• Veggie Lovers: Toss in some diced bell peppers or grilled zucchini for a veggie-packed wrap.
• Grain Swap: Use a whole wheat tortilla for a healthier option or try lettuce wraps for a low-carb version!
• Extra Protein: Throw in some black beans for added fiber and protein without too much effort.

Feel free to play around; cooking is all about expressing yourself!

Serving Suggestions

These Quick Mexican Street Corn Chicken Wraps are so versatile. I love serving them with a side of fresh, zesty salsa and some crunchy tortilla chips. Pair it all with a chilled mojito or a refreshing iced tea, and it feels like a little fiesta at home! You can even throw together a simple green salad with an avocado lime dressing for a light touch.

Storage Tips

Leftovers are the best part—a delicious meal waiting for you in the fridge! Here’s how to keep those flavors intact:

• Refrigerator: Store assembled wraps in an airtight container for up to 3 days. Wrap them tightly in foil or plastic wrap if they don’t fit.
• Freezing: You can freeze the unassembled wrap filling in a freezer-safe bag for up to 2 months. Just thaw in the fridge overnight when you’re ready to use it.
• Reheating: If you’ve got extras, reheat in the microwave for about 30-60 seconds or in a skillet over medium heat until warmed through. Enjoy that first bite as if it’s freshly made!

FAQs

Can I use leftover chicken for this recipe?

Absolutely! Leftover rotisserie chicken works wonders in this recipe. Just shred it and toss it with the corn mixture for a super quick meal.

What can I substitute for cotija cheese?

If you can’t find cotija, feta cheese makes an excellent substitute. It adds that creamy, salty kick that you’ll love!

How spicy are these wraps?

The beauty of this recipe is you can control the heat! If you prefer it mild, you can leave out the spicy seasonings or toppings. Just use the chili powder lightly, and you’re good to go!

Can I make these in advance?

Yes, you can prepare the filling ahead of time and store it in the fridge! Just reheat before assembling the wraps for a quick and easy meal.

Conclusion

I hope you feel inspired to whip up these Quick Mexican Street Corn Chicken Wraps. They’re sure to bring comfort and flavor into your kitchen, perfect for a casual family dinner or a fun gathering with friends. Don’t forget to drop me a comment below sharing how you enjoyed them, or any creative twists you made! Happy cooking!