Mexican Street Corn Chicken Wrap
Mexican Street Corn Chicken Wrap
Ingredients
For the Mexican Street Corn Mixture
- 1 avocado, medium, cubed
- 1 container Crazy Fresh street corn salsa, 16 ounce
- 2 green onions, chopped
- 1/4 red onion, small, finely chopped
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 1/2 cup Cotija cheese, grated
- 1/4 teaspoon red pepper flakes, or to taste
For the Wraps
- 4 flour tortillas, large
- 1 pound chicken breast, cooked, breaded, and sliced into strips
- 1 tablespoon olive oil, or cooking spray, as needed for pan
Instructions
- 1
In a medium bowl, combine the cubed avocado, Crazy Fresh street corn salsa, chopped green onions, finely chopped red onion, light mayonnaise, light sour cream, grated Cotija cheese, and red pepper flakes.
⏱️ 5 min
- 2
Stir all ingredients together until thoroughly mixed and well coated. Set aside.
⏱️ 2 min
- 3
Lay one large flour tortilla flat on a clean surface. Arrange about 1/4 of the cooked, breaded chicken strips in the center of the tortilla. Spoon about 1/4 of the prepared Mexican street corn mixture over the chicken.
⏱️ 10 min
- 4
To fold the wrap, first fold the sides of the tortilla inward over the filling. Then, fold the bottom flap up and over the filling, rolling tightly from bottom to top to create a secure wrap. Repeat this process for the remaining tortillas and filling.
- 5
Heat the olive oil (or spray with cooking spray) in a large skillet or non-stick pan over medium heat. Once hot, place the assembled wraps seam-side down in the pan. Cook for 3 to 4 minutes per side, or until the tortilla is lightly golden brown and toasted.
⏱️ 20 min
- 6
Remove the toasted wraps from the pan. Slice each wrap in half diagonally before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Street Corn Chicken Wrap
Ingredients
For the Mexican Street Corn Mixture
- 1 avocado, medium, cubed
- 1 container Crazy Fresh street corn salsa, 16 ounce
- 2 green onions, chopped
- 1/4 red onion, small, finely chopped
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 1/2 cup Cotija cheese, grated
- 1/4 teaspoon red pepper flakes, or to taste
For the Wraps
- 4 flour tortillas, large
- 1 pound chicken breast, cooked, breaded, and sliced into strips
- 1 tablespoon olive oil, or cooking spray, as needed for pan
Instructions
- 1
In a medium bowl, combine the cubed avocado, Crazy Fresh street corn salsa, chopped green onions, finely chopped red onion, light mayonnaise, light sour cream, grated Cotija cheese, and red pepper flakes.
⏱️ 5 min - 2
Stir all ingredients together until thoroughly mixed and well coated. Set aside.
⏱️ 2 min - 3
Lay one large flour tortilla flat on a clean surface. Arrange about 1/4 of the cooked, breaded chicken strips in the center of the tortilla. Spoon about 1/4 of the prepared Mexican street corn mixture over the chicken.
⏱️ 10 min - 4
To fold the wrap, first fold the sides of the tortilla inward over the filling. Then, fold the bottom flap up and over the filling, rolling tightly from bottom to top to create a secure wrap. Repeat this process for the remaining tortillas and filling.
- 5
Heat the olive oil (or spray with cooking spray) in a large skillet or non-stick pan over medium heat. Once hot, place the assembled wraps seam-side down in the pan. Cook for 3 to 4 minutes per side, or until the tortilla is lightly golden brown and toasted.
⏱️ 20 min - 6
Remove the toasted wraps from the pan. Slice each wrap in half diagonally before serving immediately.
⏱️ 3 min