Street Corn Chicken Salad Wraps

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 Tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 2 cups frozen or canned corn kernels, drained
• 1/3 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 3 Tbsp fresh lime juice
• 1/2 cup cotija or feta cheese, crumbled
• 1/3 cup chopped fresh cilantro
• 1 Tbsp minced jalapeño
• 1/2 tsp garlic powder
• 4 large flour tortillas (10-inch)
• 2 cups shredded romaine or green leaf lettuce
• 1 large diced avocado

Instructions

1. 1Pat the chicken dry and rub with olive oil, chili powder, smoked paprika, cumin, and salt. Let sit 5 minutes while the skillet heats.
2. 2Heat a large 12-inch skillet over medium-high heat. Add the remaining oil, then cook the chicken 5–6 minutes per side until deeply golden and the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes.
3. 3While the chicken rests, add the corn to the same hot skillet. Cook undisturbed 2–3 minutes until charred in spots, then stir and cook 1 minute more. Remove from heat.
4. 4Dice or shred the rested chicken into bite-size pieces.
5. 5In a medium bowl whisk mayonnaise, sour cream, lime juice, cotija, cilantro, jalapeño, garlic powder, and remaining salt until creamy.
6. 6Fold the warm chicken and charred corn into the dressing until every piece is coated. The mixture should be thick and scoopable.
7. 7Warm tortillas 15–20 seconds per side in a dry skillet or microwave so they are pliable.
8. 8Lay each tortilla flat, add shredded lettuce down the center, spoon one-quarter of the chicken-corn mixture over the lettuce, and top with diced avocado.
9. 9Fold in the sides and roll tightly burrito-style. Slice in half on the diagonal if desired and serve immediately, or wrap in parchment for a portable lunch.