Chipotle-Lime Chicken Street-Corn Salad Wraps

Elote, Mexico's iconic street corn, is all about charred kernels kissed with chili, lime, and crumbly cotija. Here those flavors meet seared chipotle-lime chicken in fresh wraps that feel like lunch on the go.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 38g protein
• 42g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 3 tbsp lime juice
• 2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 1/4 cup red onion
• 1/4 cup fresh cilantro
• 1/3 cup cotija cheese
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1/2 tsp garlic powder
• 4 large flour tortillas
• 8 romaine lettuce leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Pat the chicken dry and season both sides generously with salt, pepper, chipotle powder, and cumin. Heat a large skillet over medium-high heat and add olive oil until it shimmers.
2. 2Add the chicken and sear undisturbed for 5 to 6 minutes until a deep golden crust forms. Flip and cook another 5 to 6 minutes until the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes.
3. 3While the chicken rests, wipe the skillet and return it to medium-high heat. Add the corn kernels in a single layer and cook without stirring for 3 minutes until charred in spots. Stir and cook 2 more minutes until tender-crisp and fragrant.
4. 4Dice the rested chicken into bite-size pieces. In a large bowl combine the charred corn, diced heirloom tomatoes, finely chopped red onion, and chopped cilantro.
5. 5In a small bowl whisk together Greek yogurt, mayonnaise, lime juice, garlic powder, and salt until smooth and creamy. Fold half of this crema into the corn-tomato mixture along with the diced chicken and crumbled cotija.
6. 6Warm the tortillas one at a time in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly toasted.
7. 7Lay two romaine leaves down the center of each tortilla. Spoon a generous portion of the chicken street-corn salad over the lettuce.
8. 8Drizzle the remaining crema over the filling, fold in the sides, and roll tightly. Slice each wrap in half on the diagonal if packing for work, or serve whole immediately while the corn is still warm.