Skillet Street-Corn Chicken Pita Packs with Tomato Basil Salsa

Mexican street corn, or elote, inspires the creamy chili-lime corn that crowns these skillet chicken pita packs. Juicy thighs meet smoky paprika and a bright tomato-basil salsa tucked into warm pitas for a packable lunch.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 465 cal
• 32g protein
• 42g carbs
• 18g fat
• 5g fiber

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Ingredients

• 1 lb boneless skinless chicken thighs
• 2 cups fresh sweet corn kernels
• 2 cups heirloom tomatoes, diced
• 4 pita breads
• 1/3 cup fresh basil, chopped
• 1/4 cup mayonnaise
• 2 Tbsp sour cream or Greek yogurt
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 Tbsp lime juice
• 2 cloves garlic, minced
• 1/3 cup cotija cheese, crumbled
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp olive oil

Instructions

1. 1Pat the chicken thighs dry and season both sides with half the salt, pepper, chili powder, and smoked paprika.
2. 2Heat a large skillet over medium-high heat and add the olive oil.
3. 3Cook the chicken thighs for five to six minutes per side until the internal temperature reaches 165°F and the exterior is golden; transfer to a cutting board to rest.
4. 4In the same skillet add the corn kernels and cook undisturbed for three minutes to develop deep char, then stir and cook one more minute.
5. 5While the corn chars, stir together mayonnaise, sour cream, remaining chili powder, minced garlic, and half the lime juice to make a quick elote-style sauce.
6. 6Dice the rested chicken into bite-size pieces.
7. 7In a separate bowl combine the diced heirloom tomatoes, chopped basil, remaining lime juice, and salt for a fresh salsa.
8. 8Warm the pita breads briefly in a dry skillet or microwave so they become pliable.
9. 9Spread a spoonful of the creamy sauce inside each pita, then fill with charred corn, diced chicken, tomato-basil salsa, and a sprinkle of cotija.
10. 10Wrap the bottom half in parchment or foil for easy handheld eating and pack immediately while still warm.