Recipe Directions
- In a large skillet, heat the olive oil over medium heat. Add the cooked chicken breast, cumin, chili powder, garlic powder, salt, and pepper. Cook for 3-4 minutes, or until the chicken is heated through and well coated with the spices.
- Warm the flour tortillas in a separate skillet or in the microwave according to package instructions.
- To assemble the wraps, place a spoonful of the seasoned chicken in the center of each tortilla.
- Top the chicken with cooked corn kernels, diced tomatoes, black beans, avocado slices, chopped cilantro, diced red onion, crumbled feta or queso fresco cheese, and a dollop of sour cream or Greek yogurt.
- Squeeze a wedge of lime over the filling.
- Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly to form a wrap.
- Repeat with the remaining tortillas and filling.
- Serve the Mexican Corn Wraps immediately, with extra lime wedges on the side for squeezing.
Kitchen Equipment Needed
- Large skillet
- Tongs or spatula
- Cutting board and knife
