Chicken & Elote-Style Corn Wrap Recipe
Introduction
This Chicken & Elote-Style Corn Wrap is a vibrant and flavorful meal perfect for a quick lunch or casual dinner. With spicy seasoned chicken, charred sweetcorn mixed with zesty lime mayo, and fragrant rice, it’s a satisfying wrap that’s easy to assemble and sure to impress.
Ingredients
- 3 chicken breasts (around 550g), finely sliced
- 2 tsp Mexican-style, taco, or fajita seasoning
- 2 tsp olive oil
- 8 large tortilla wraps
- 200g frozen sweetcorn, defrosted
- 4 spring onions, sliced
- 1 lime, juiced
- 3 tbsp mayonnaise
- ½ tsp chilli powder
- 250g pouch basmati and wild rice (or the same in cooked weight)
- 1 large ripe tomato, finely chopped
- Handful of parsley, finely chopped
Instructions
- Step 1: Heat a large frying pan over medium-high heat and dry-fry the sweetcorn until it begins to char, about 4-5 minutes. Transfer the corn to a bowl and mix in the sliced spring onions, lime juice, mayonnaise, chilli powder, and a good pinch of salt and pepper. Stir well to coat the corn evenly and set aside.
- Step 2: Cook the rice according to the package instructions. Once cooked, combine the rice with the chopped tomato, parsley, and a pinch of salt and freshly ground black pepper. Stir to combine.
- Step 3: Coat the sliced chicken breasts with the Mexican-style seasoning. Heat the olive oil in a large frying pan over medium heat and cook the chicken until it is fully cooked through, about 5-7 minutes. Remove from heat and set aside.
- Step 4: Warm the tortilla wraps according to package instructions or in a dry pan. To assemble, pile the rice mixture, sweetcorn salad, and cooked chicken onto each warm tortilla. Fold or roll up the wraps and serve immediately.
Tips & Variations
- For extra creaminess, add a dollop of sour cream or guacamole inside your wrap before serving.
- Swap the chicken for grilled shrimp or sautéed vegetables for a different protein or vegetarian option.
- Use fresh corn cut from the cob if available for a sweeter, fresher taste.
- Adjust chilli powder to your taste for milder or spicier wraps.
Storage
Store any leftover cooked chicken, rice, and sweetcorn mixture separately in airtight containers in the fridge for up to 2 days. Reheat gently in a pan or microwave before assembling fresh wraps. Tortilla wraps are best stored at room temperature and used within a few days to avoid drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this wrap in advance?
Yes, you can cook the chicken, rice, and corn salad ahead of time and store them separately in the fridge. Assemble the wraps just before eating to keep the tortillas fresh and prevent sogginess.
What can I use if I don’t have Mexican seasoning?
If you don’t have Mexican seasoning, a mix of chili powder, cumin, paprika, garlic powder, and a pinch of salt works well as a substitute to give the chicken a similar flavor.
Print
Chicken & Elote-Style Corn Wrap Recipe
- Total Time: 30 minutes
- Yield: 8 wraps 1x
Description
This vibrant Chicken & elote-style corn wrap recipe combines tender, Mexican-seasoned chicken with a charred sweetcorn salad and a refreshing basmati and wild rice mix. Perfect for a quick, flavorful meal, these wraps blend zesty lime, creamy mayo, and a hint of chili for authentic elote-inspired flavor.
Ingredients
Chicken and Seasoning
- 3 chicken breasts (around 550g), finely sliced
- 2 tsp Mexican-style, taco or fajita seasoning
- 2 tsp olive oil
Elote-style Corn Salad
- 200g frozen sweetcorn, defrosted
- 4 spring onions, sliced
- 1 lime, juiced
- 3 tbsp mayonnaise
- ½ tsp chilli powder
- Salt and pepper, to taste
Rice Salad
- 250g pouch basmati and wild rice (or equivalent cooked weight)
- 1 large ripe tomato, finely chopped
- Handful of parsley, finely chopped
- Salt and black pepper, to taste
To Serve
- 8 large tortilla wraps
Instructions
- Prepare the sweetcorn salad: Heat a large frying pan over medium-high heat and dry-fry the defrosted sweetcorn until it begins to char, about 4-5 minutes. Transfer the charred corn into a bowl and mix in the sliced spring onions, lime juice, mayonnaise, chili powder, salt, and pepper. Stir well to evenly coat the corn and set aside.
- Cook the rice: Follow the pack instructions to cook the basmati and wild rice pouch. Once cooked, combine the rice with the finely chopped tomato and parsley. Season with salt and freshly ground black pepper, stirring gently to bring the flavors together.
- Cook the chicken: Coat the finely sliced chicken breasts thoroughly with the Mexican-style seasoning. Heat olive oil in a large frying pan over medium heat. Cook the chicken slices until they are cooked through and golden, about 5-8 minutes depending on thickness. Remove from heat and set aside.
- Assemble the wraps: Warm the tortilla wraps briefly until pliable. Lay each wrap flat and pile on the rice mixture, followed by the elote-style sweetcorn salad, and finally the cooked chicken. Fold and roll tightly to serve.
Notes
- For added heat, sprinkle extra chili powder or sliced jalapeños into the wraps.
- Feel free to substitute mayonnaise with a vegan mayo option for a plant-based twist.
- If fresh lime isn’t available, use bottled lime juice but reduce quantity to taste to avoid overpowering acidity.
- Warm tortillas in a dry pan or microwave for 15 seconds to make them easier to roll.
- Leftover wraps can be wrapped in foil and refrigerated for up to 2 days, but avoid packing mayo in advance to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: Chicken wraps, elote, sweetcorn salad, Mexican seasoning, chicken fajitas, easy lunch, tortilla wraps
