Do something different for lunch with a wrap packed with spiced chicken, rice and sweetcorn. With two of your five-a-day, carbs and protein, it will fuel your afternoon
Why You’ll Love these Chicken & elote-style corn wrap
- They are the perfect recipe to make for Taco Tuesday or for when you’re hosting!
- The chipotle chicken is juicy and bursting with spicy, smoky flavor.
- The mexican street corn is simple to whip up yet brings these tacos to the next level.
- They’re as tasty as they are beautiful!
How To Make these Elote Tacos with Chipotle Chicken and Veggies
Marinate the Chipotle Chicken:
Start by mixing together all of the spices in a small bowl. Then, in a medium-sized bowl, add chicken, half of the olive oil (1 tbsp) and half of the spice mixture. Toss with your hands to combine and let that marinate for at least 30 minutes while you prepare everything else.
Oven Bake the Chipotle Chicken & Veggies:
Then, preheat your oven to 425F. In another medium-sized bowl, add the bell peppers, onion, remaining half of the olive oil (1 tbsp) and the rest of the spice mixture. Toss with tongs until coated.
Once the chicken is done marinating, add it to a baking sheet. Scatter the bell pepper and onion mixture around the chicken on the baking dish. Spread it out so there’s as little overlap as possible.
Next, transfer the baking sheet to the oven to bake for 15 minutes or until chicken reaches an internal temperature of at least 165F and veggies are tender. Allow the chicken to cool for a few minutes before chopping into small chunks.
Prepare Elotes (Mexican Street Corn):
Meanwhile, whisk together the greek yogurt, lime juices and spices. Then, add in the remaining Mexican Street Corn ingredients and stir until combined.
Warm Tortillas & Assemble:
Finally, warm up your tortillas in the microwave, on a skillet or directly on your gas stove. Then, layer on the roasted veggies, chopped chicken and a scoop of the mexican street corn. Garnish with a bit more cotija cheese and a squeeze of lime juice, if desired. Enjoy!
What are Elotes?
Elotes, also known as Mexican Street Corn, is a popular street food composed of grilled corn on the cob, skewered onto a stick and then coated with mayo, spices and cotija cheese.
Although this recipe is NOT traditional, it does draw inspiration from Elotes/Mexican Street Corn/Esquites. My version utilizes greek yogurt instead of mayo and is also served “off the cob” so that we can easily add it to our tacos!
Chicken & elote-style corn wrap
4
servings10
minutes20
minutes521
kcalDo something different for lunch with a wrap packed with spiced chicken, rice and sweetcorn. With two of your five-a-day, carbs and protein, it will fuel your afternoon
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
Directions
- Heat a large frying pan over medium-high heat and dry-fry the sweetcorn until beginning to char, around 4-5 mins. Tip into a bowl and mix in the spring onions, lime juice, mayo and chilli powder with a good pinch of salt and pepper. Stir well to coat the corn. Set aside.
- Cook the rice following pack instructions, then combine with the tomato, parsley and a good pinch of salt and a grinding of black pepper.
- Coat the chicken in the Mexican-style seasoning, then heat the oil in a large frying pan over a medium heat and cook the chicken until cooked through. Set aside.
- Heat the tortilla wraps, then pile on the rice, sweetcorn and chicken.
