Street Corn Chicken Lettuce Wraps
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Street Corn Chicken Lettuce Wraps are easy, quick, and full of texture. They’re light but still filling thanks to the chicken and corn mix. The crisp lettuce makes them feel light and taste fresh. The street corn adds extra flavor and crunch.
Street Corn Chicken Lettuce Wraps
Similar to my Southwest Chicken Wraps, these Street Corn Chicken Lettuce Wraps come together in a jiffy. When you cut the chicken into small chunks, it cooks really fast. You could also use leftover grilled chicken or rotisserie chicken for even faster prep.
Nutrition
Each wrap is low in carbs and gluten-free when you use lettuce instead of tortillas. They’re a lighter option and great for quick lunches or dinner. Another option instead of using lettuce, would be low-carb tortillas.
You can easily add in more veggies. Try carrot sticks, chopped bell peppers, black beans, or jalapeno peppers for a bit of heat. And avocado is always a good addition to tacos or wraps.
Chicken adds a good dose of protein, the corn adds a hint of natural sweetness, and, of course, any veggies you add will increase the nutrients.
Why you’ll ❤️ these chicken lettuce wraps
😍Low-carb and Gluten-free
🕜Good meal prep and make-ahead recipe
🍽️Versatile. Change it up and add nutrients with more veggies.
How to cook chicken for Street Corn Chicken Lettuce Wraps?
Grill -If grilling, I recommend leaving the breast whole.
- Trim the fat off the chicken breasts. Next, pound the breasts to an even thickness. This will ensure even grilling.
- Preheat your grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of the chicken. The internal temperature of the chicken should reach 165 degrees.
- Transfer the chicken to a plate and cover it with foil. Allow the chicken to rest for a few minutes so the juices can redistribute.
Stovetop – I cooked the chicken on the stove. For stovetop cooking, I like to cut the chicken into 1-inch cubes before marinating. A larger surface area means more places for the marinade to cover!
- Heat a large nonstick sauté pan over medium-high heat.
- Add the chicken to the pan in a single layer. Don’t crowd the pan, or the chicken will steam instead of searing.
- Cook the chicken cubes for 1 to 2 minutes per side, depending on their size. Rotate until all sides are browned and cooked through.
- Again, transfer the chicken to a plate and cover it with foil until all the chicken is cooked.
Meal Prep or Make-Ahead Directions
One thing I like is that the chicken and corn can be made ahead. I usually cook extra chicken and use leftover chicken, then I make the corn and store it in airtight containers in the refrigerator. When I’m ready to serve, I’ll reheat the chicken and corn in the microwave for a quick and easy meal.
Options
Use grilled corn for extra flavor, or frozen or canned corn instead of fresh if you’re short on time. You can use canned corn, drain it well. Romaine or
To make it spicier, add chopped jalapeños or a few dashes of hot sauce. These wraps don’t have to be served hot. Room temperature works fine.
Store leftovers in separate containers so the lettuce stays crisp.
If you want a more filling version, wrap it all up in a tortilla or serve it over rice.
What to serve with Street Corn Chicken Lettuce Wraps
Chipotle’s Cilantro Lime Rice, Easy Mexican Rice, or Green Chile Cheese Rice Casserole are all yummy choices as a side dish for these tacos.
Conclusion
Street Corn Chicken Lettuce Wraps are a solid option when you want something easy but not boring. They’re fresh, easy to customize, and fast to put together.
You know I’ve got a few more recipes for you in case you missed them.
Mexican Street Corn Dip Recipe
Blackened Shrimp Lettuce Wraps
Skillet Mexican Street Corn Recipe
Keto Asian Chicken Lettuce Wraps
STREET CORN CHICKEN TACO RECIPE
Street Corn Chicken Lettuce Wraps
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Ingredients
For the chicken
- 1.5 to 2 pounds chicken cooked
- 2 to 3 tablespoons olive oil
- 3 tablespoons lime juice
- ¼ teaspoon salt
- ¼ teaspoon Ground black pepper
- ¼ teaspoon paprika
For the corn
- 10 ounces steam fresh corn
- 1 tablespoon butter softened
- 2 tablespoons mayonnaise
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 lime juice and zest of one lime
- 3 medium green onions sliced
Build your wrap
- 8 whole Romaine lettuce or Bibb whole lettuce leaves
- ⅓ cup cotija cheese crumbled, or feta
- ¼ cup cilantro chopped
Instructions
For the chicken
- If I'm grilling the chicken, I leave the breast whole. If I'm cooking it on the stovetop, I cube it. Place chicken in a zip-top bag. Whisk together the oil, lime juice, chili powder, cumin, garlic, salt, and pepper, and pour over chicken. Turn the bag several times to coat the chicken. Refrigerate 30 minutes to 4 hours.
- Allow the chicken to sit on the countertop for 30 minutes before cooking.
- TO GRILL – Trim the fat off the chicken breasts. Next, pound the breasts to an even thickness. This will ensure even grilling. Preheat your grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute.
- STOVETOP – Heat a large nonstick saute pan to med-high heat. Add the chicken in a single layer in the pan. Don't crowd the pan or the chicken will steam and not sear. Cook the chicken cubes 1 to 2 minutes per side depending on how large they are. Rotate until all sides are browned and cooked through. Again, transfer the chicken to a plate and cover with foil until all the chicken is cooked.
For the corn
- Cook the corn in the microwave according to package instructions. While it is heating, mix the butter, mayonnaise, paprika, salt, pepper, zest and juice of 1 lime, and garlic powder until well combined. Allow the corn to cool for a couple of minutes before stir it into the butter mixture. Refrigerate until you're ready to build your wraps.
Build your wrap
- Take a whole lettuce leaf and add chicken, corn, and cheese. Serve warm or room temperature.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Paula Jones is the founder, creator, and cook at CallMePMc.com, where she provides simple recipes & time-saving strategies for nutritious & delicious meals for your family. Born and raised in the South, Paula, or PMc as her friends call her, understands that many life events happen around the dinner table, & she wants you to enjoy that time in the kitchen & around the table stress-free with your family and friends. You’ll enjoy a variety of recipes at CallMePMc.com, from updated Southern classics, to practical, healthy, and indulgent. Learn more about Paula.