Ingredients
Equipment
Method
Step-by-Step Instructions
- Pat the chicken breasts dry and slice into ½-inch strips. Season with ground cumin, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Sauté corn for 2-3 minutes until slightly charred.
- Whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt in a medium bowl.
- Add cooked chicken to skillet with corn, stir until heated through, then pour in the sauce and mix well.
- Warm tortillas in a damp cloth or dry skillet for better texture.
- Assemble wraps with chicken-corn mixture, garnish, and roll tightly.
Nutrition
Notes
Perfect for busy mornings or brunch gatherings. Can be adjusted to suit dietary preferences.
