Ingredients

For the Lime-Marinated Chicken:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tsp lime zest
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Charred Corn:

  • 2 cups fresh or frozen corn kernels (about 2-3 ears of corn if fresh)
  • 1 tbsp olive oil
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt

For the Chipotle Mayo:

  • 1/2 cup mayonnaise
  • 1-2 chipotle peppers in adobo sauce, finely chopped (adjust for spice preference)
  • 1 tbsp adobo sauce (from the chipotle can)
  • 1 tbsp fresh lime juice
  • 1/4 tsp garlic powder

For the Wraps:

  • 4 large flour tortillas (10-12 inch)
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced (optional)
  • 1/2 cup diced tomatoes (optional)
  • Lime wedges, for serving

Equipment

  • Grill pan or skillet
  • Mixing bowls
  • Tongs
  • Spatula
  • Measuring cups and spoons

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, whisk together olive oil, lime juice, lime zest, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper.
  2. Add chicken strips to the marinade, toss to coat, and cover. Refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

Step 2: Prepare the Chipotle Mayo

  1. In a small bowl, combine mayonnaise, chopped chipotle peppers, adobo sauce, lime juice, and garlic powder. Mix until smooth.
  2. Taste and adjust seasoning or spice level as needed. Set aside in the refrigerator.

Step 3: Char the Corn

  1. Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat.
  2. Add corn kernels, spreading them evenly. Let them cook undisturbed for 2-3 minutes to develop char marks.
  3. Stir occasionally and cook for another 3-4 minutes until slightly charred and tender.
  4. Season with smoked paprika and salt. Remove from heat and set aside.

Step 4: Cook the Chicken

  1. Heat a grill pan or skillet over medium-high heat. Lightly grease with oil if needed.
  2. Remove chicken from marinade and cook for 3-4 minutes per side, or until fully cooked (internal temperature of 165°F/74°C).
  3. Remove from heat and let rest for 5 minutes. Slice into smaller pieces if desired.

Step 5: Assemble the Wraps

  1. Warm the flour tortillas in a skillet or microwave (10-15 seconds) to make them pliable.
  2. Spread 1-2 tbsp of chipotle mayo in the center of each tortilla.
  3. Add a portion of sliced chicken, followed by a scoop of charred corn.
  4. Sprinkle with crumbled cotija cheese and chopped cilantro.
  5. Add optional ingredients like avocado slices or diced tomatoes for extra freshness.
  6. Fold the bottom of the tortilla up, then fold in the sides to create a wrap.

Step 6: Serve

  1. Serve immediately with lime wedges on the side for squeezing over the wraps.
  2. Optionally, slice wraps in half for easier eating.

Tips

  • Make Ahead: Prepare the chipotle mayo and marinate the chicken up to a day in advance. Store in the refrigerator.
  • Vegetarian Option: Swap chicken for grilled tofu or roasted sweet potatoes.
  • Spice Level: Adjust the number of chipotle peppers to control heat. For milder flavor, use only adobo sauce.
  • Storage: Store components separately in airtight containers in the fridge for up to 3 days. Assemble wraps fresh to avoid soggy tortillas.

Nutrition (Per Wrap, Approximate)

  • Calories: 550-600 kcal
  • Protein: 30g
  • Fat: 30g
  • Carbohydrates: 45g
  • Fiber: 4g

Enjoy your vibrant and flavorful Street Corn Elote Chicken Wraps!