Description
At its core, a Street Corn Chicken Crunchwrap is a brilliant fusion of two incredibly popular culinary creations: the classic Mexican street corn, also known as elote, and the heavily layered, hexagonal toasted wrap made famous by fast-food culture. Instead of a standard beef filling, this version elevates the entire experience by using tender, seasoned chicken breasts layered alongside a creamy, tangy corn mixture.
Ingredients
Scale
For the chicken
- 1 lb chicken breast (cooked & shredded or diced)
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 1 tbsp olive oil
For street corn filling
- 1 cup corn (grilled, canned, or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija or feta cheese
- 1 tsp lime juice
- 1/2 tsp chili powder
Crunchwrap assembly
- Large flour tortillas (burrito size)
- Small tostadas or tortilla chips (for crunch layer)
- Shredded lettuce
- Shredded cheddar or Mexican cheese blend
- Optional: salsa, jalapeños, hot sauce
Instructions
1. Cook the chicken
- Heat oil in a pan.
- Add chicken and seasonings.
- Cook until fully cooked and slightly browned.
2. Make street corn mix
- Mix corn, mayo, sour cream, cheese, lime juice, and chili powder in a bowl.
3. Build the crunchwrap
Layer in this order on a large tortilla:
- Chicken
- Street corn mixture
- Cheese
- Lettuce
- Tostada or crushed chips
- Extra sauce or salsa (optional)
Fold edges inward to seal.
4. Toast
- Heat a skillet over medium heat.
- Place crunchwrap seam-side down.
- Cook 2–3 minutes per side until golden and crispy.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Main Course
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 520 kcal