Mexican Street Corn Chicken Wrap Recipe
Fried chicken tenders, charred corn, iceberg, tomato, bell pepper, cilantro, serrano-lime crema, and cotija cheese
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Ingredients
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Fried Chicken Tenders
Charred Corn & Vegetables
Serrano-Lime Crema
Wrap Assembly
Method
Fried Chicken Tenders
Marinate
Pat chicken tenders dry. In a bowl toss chicken with buttermilk and hot sauce until coated. Let sit 10 minutes at room temperature (or up to 1 hour in the refrigerator).
Prepare Dredge
In a shallow dish combine flour, cornstarch, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Mix well.
Dredge & Fry
Heat vegetable oil in a heavy skillet over medium-high heat until a thermometer reads 350°F (175°C) or a small pinch of flour sizzles on contact. Remove tenders from buttermilk, letting excess drip off, then press into the flour mixture to coat thoroughly. Fry in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.
Charred Corn & Vegetables
While chicken fries, char the corn and peppers. Heat a cast-iron skillet or grill pan over high heat until very hot. Add 1 tsp olive oil and add corn kernels in a single layer. Let corn sit, undisturbed, 2–3 minutes until browned, then stir and allow another 1–2 minutes until lightly charred. Add diced red bell pepper and cook 1–2 minutes until slightly softened and blistered. Remove from heat and transfer to a bowl.
Dice the Roma tomato and fold it into the charred corn and peppers along with chopped cilantro. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Set aside.
Serrano-Lime Crema
In a blender or food processor combine sour cream, mayonnaise, lime juice, serrano pepper (start with half and add more to taste), honey, and 1/4 tsp kosher salt. Blend until smooth. Taste and adjust salt or heat. If you prefer a thinner sauce, add 1–2 tsp water and blend until desired consistency.
Wrap Assembly
Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable. Lay one tortilla on a work surface.
Spread about 1–2 tablespoons of serrano-lime crema down the center of the tortilla. Top with about 1/2 cup shredded iceberg lettuce, 1/4 cup charred corn mixture, and 1 fried chicken tender (or slice tenders and use 2–3 slices per wrap depending on size).
Sprinkle with 2 tablespoons crumbled cotija and a little extra chopped cilantro if desired. Squeeze a lime wedge over the filling.
Fold the bottom up over the filling, then fold the sides in and roll tightly to close. Repeat with remaining tortillas and ingredients. Serve immediately while chicken is hot with extra crema and lime wedges on the side.
