Street Corn Crunch Wrap
Our Street Corn Crunch Wrap is like a fiesta in every bite, with chicken, corn, cheesy goodness, and a whole lot of crunch! And the best part? It's the ultimate handheld snack, so you can savor those street corn vibes on the go!
Street Corn Crunch Wrap
PS Seasoning Chef
6-Apr
30 minutes
12-14 minutes
American
Poultry
Our Street Corn Crunch Wrap is like a fiesta in every bite, with chicken, corn, cheesy goodness, and a whole lot of crunch! And the best part? It's the ultimate handheld snack, so you can savor those street corn vibes on the go!
Ingredients
- 1 ½ LB – Chicken Breast
- 3 TB – Elote Loco Street Corn Blend
- 12 oz – Frozen Corn
- 8 oz – Pepperjack Cheese, Shredded
- ½ - Red Onion, diced
- 2 TB – Cilantro, chopped
- 2 tsp – Elote Loco Street Corn Blend
- 16 – Tostada Shells
- 8 – Jumbo Burrito Wraps
blank
- 1 Cup – Sour Cream
- 1 TB – Cilantro, Chopped
- 1 – Lime, Juiced
Directions
- Preheat oven to 350 degrees.
- Season the chicken breasts generously with Elote Loco. Place on a sheet tray and bake in the oven for 20-25 minutes until the internal temperature of 165 degrees.
- Cool the chicken.
- In a mixing bowl, combine the frozen corn, shredded pepperjack, diced red onion, 2 TB chopped cilantro. Dice the cooked chicken and add to the bowl.
- Season with more Elote loco and stir to combine.
- Place a tostada shell in the middle of a tortilla. Spoon ¾ Cup of the corn mixture onto the tostada shell.
- Place another tostada shell on top of the mixture and then wrap the tortilla around the shells.
- Repeat with the remaining ingredients.
- Heat skillet to 300 degrees.
- Cook the crunch wraps in the skillet for 10-12 minutes until golden brown on the outside and heated through.
- Make a cilantro cream sauce by combining the listed ingredients.
- Serve and enjoy!
