Elote-Style Rotisserie Chicken Salad Wraps with Heirloom Tomatoes

Serves 4 · 18 min prep · 8 min cook

Ingredients

• 2 1/2 cups shredded rotisserie chicken
• 1 1/2 cups fresh sweet corn kernels (from about 2 ears)
• 2 cups ripe heirloom tomatoes, diced
• 1/3 cup mayonnaise
• 3 tbsp sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/3 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 3 green onions, thinly sliced
• 4 large flour tortillas (10-inch)
• 2 cups shredded romaine or iceberg lettuce
• 1 ripe avocado, sliced
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• to taste hot sauce or chili crisp (optional)

Instructions

1. 1Shuck the corn if needed and stand each ear upright in a wide mixing bowl. Slice downward with a sharp chef’s knife to strip the kernels cleanly into the bowl, then scrape the cobs lightly to catch the milky juices.
2. 2Heat a large dry cast-iron or stainless skillet over medium-high heat until hot. Add the corn kernels in a single layer and cook undisturbed for 2 minutes, then stir and continue cooking 3 to 4 more minutes until many kernels are blistered and lightly charred with a sweet, toasty aroma. Transfer the corn to a plate and spread it out so it cools completely, about 8 minutes.
3. 3While the corn cools, dice the heirloom tomatoes into bite-size pieces and place them in a colander set over the sink. Sprinkle lightly with the salt and let them drain 5 minutes so excess juice does not water down the salad.
4. 4In a large mixing bowl whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, remaining salt, and black pepper until smooth and creamy. Taste and adjust seasoning so the dressing is bright and lightly spicy.
5. 5Add the shredded rotisserie chicken, cooled charred corn, drained tomatoes, crumbled cotija, chopped cilantro, and sliced green onions to the bowl. Fold gently with a spatula until every piece is coated in the creamy elote-style dressing and the mixture looks cohesive but still chunky.
6. 6Warm the flour tortillas one at a time in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly toasted, or wrap the stack in a damp paper towel and microwave 20 seconds. Keep them covered so they stay soft.
7. 7Lay each warm tortilla flat. Down the center place a generous handful of shredded lettuce, then spoon a heaping portion of the chicken-corn-tomato salad over the lettuce. Top with a few avocado slices and a light drizzle of hot sauce or chili crisp if you want extra heat.
8. 8Fold in the sides of each tortilla, then roll tightly from the bottom up into a secure burrito-style wrap. Slice each wrap in half on a slight diagonal if packing for work, or leave whole for immediate eating.
9. 9Serve right away while the tortillas are still warm and the salad is cool and creamy, or wrap individually in parchment and refrigerate up to 4 hours for a grab-and-go lunch. The contrast of cool creamy filling, sweet charred corn, juicy tomatoes, and soft tortilla makes every bite satisfying.