Chicken Main Mexican

Mexican-style chicken and corn wraps

Name: Mexican-style chicken and corn salad wraps recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /mexican
Ingredients: 600g chicken thigh fillet; 20.00 ml extra virgin olive oil; 30g packet taco spice mix; 3 corn cobs; 75g mayonnaise; 20g parmesan; Finely grated zest and juice of 1 lime, plus extra wedges, to serve; 125.00 ml finely chopped coriander, plus extra sprigs, to serve; 4 long green shallots, finely chopped; 1 jalapeno, finely chopped, plus extra, thinly sliced, to serve; 1 garlic clove, crushed; 2 baby gem lettuces, leaves separated; 1 Lebanese cucumber, cut into chunks; Warm wraps, to serve

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Chicken and Mexican street-corn salad wraps — Brett Stevens

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by Lucy Nunes

Delicious Team

Mar 24, 2026

Quick to put on the table and fun for everyone to assemble, this dinner will soon be on repeat for your busy midweek nights. Mexican street-corn salad is also known as esquites – it’s an off-the-cob version of elotes, which are the popular grilled corn cobs sold on the streets of Mexico. We used cucumber and salad to bulk up the wraps, but use whichever veg you have on hand… tomatoes, grated carrots and shredded cabbage are all great additions.

600g chicken thigh fillet
1 tbs extra virgin olive oil
30g packet taco spice mix
3 corn cobs
1/4 cup (75g) Kewpie mayonnaise
1/4 cup (20g) finely grated parmesan
Finely grated zest and juice of 1 lime, plus extra wedges, to serve
1/2 cup finely chopped coriander, plus extra sprigs, to serve
4 long green shallots, finely chopped
1 jalapeno, finely chopped, plus extra, thinly sliced, to serve
1 garlic clove, crushed
2 baby gem lettuces, leaves separated
1 Lebanese cucumber, cut into chunks
Warm wraps, to serve

Method

1.

Preheat a barbecue flat plate over high heat.
2.

Place chicken in a large bowl with the oil and taco mix. Toss until evenly coated. Cook chicken on the barbecue for 4-5 minutes each side, until charred and cooked through. Place corn alongside chicken and barbecue for 5-6 minutes, rolling occasionally, until lightly charred. Transfer corn to a board and set aside to cool slightly.
3.

Combine mayonnaise, parmesan, lime zest and lime juice, coriander, shallot, jalapeno and garlic in a large bowl. Using tongs or a tea towel to hold the cob if it’s still too hot, cut away kernels and add to the bowl. Toss to combine and check seasoning.
4.

Set chicken aside to rest for 2-3 minutes before slicing into strips.
5.

Serve chicken with lettuce, corn salad, cucumber, warm wraps, extra coriander and extra lime wedges on a serving platter, for people to help themselves and assemble their own wraps.