Elote Chicken Salad Wraps with Lime Crema

Serves 4 · 20 min prep · 8 min cook

Ingredients

• 3 cups cooked shredded chicken breast
• 2.5 cups fresh corn kernels
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese
• 2 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/3 cup chopped fresh cilantro
• 3 sliced green onions
• 4 large flour tortillas
• 8 romaine lettuce leaves
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 Tbsp olive oil

Instructions

1. 1Heat a large nonstick skillet over medium-high heat and add a thin film of olive oil. Add the corn kernels and cook, stirring only occasionally, for 5 to 6 minutes until many kernels are blistered and lightly browned with a sweet toasty aroma.
2. 2Transfer the charred corn to a large mixing bowl and let it cool 3 minutes so it does not melt the creamy dressing.
3. 3Add the shredded chicken to the bowl with the warm corn. Squeeze the juice of both limes over the mixture and toss so every strand of chicken picks up bright citrus.
4. 4In a small bowl whisk together the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and salt until smooth and pale orange.
5. 5Pour the lime crema over the chicken and corn. Fold in the crumbled cotija, chopped cilantro, and sliced green onions until everything is evenly coated and the salad looks creamy but still textured.
6. 6Taste and adjust with extra salt, pepper, or a squeeze more lime if needed; the filling should taste bold, tangy, and lightly smoky.
7. 7Warm the flour tortillas one at a time in a dry skillet for 20 seconds per side until pliable and lightly toasted, or microwave stacked under a damp towel for 30 seconds.
8. 8Lay two romaine leaves down the center of each tortilla to create a crisp moisture barrier. Spoon a generous mound of the elote chicken salad on top of the lettuce.
9. 9Fold in the sides of the tortilla, then roll tightly from the bottom up into a secure burrito-style wrap. Slice in half on a slight diagonal if serving immediately.
10. 10For meal-prep, wrap each sandwich snugly in parchment or foil and refrigerate up to 3 days; the flavors deepen overnight and stay work-lunch ready.