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
Scale
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
