Chicken wrap with Mexican corn salad

Chicken wrap with Mexican corn salad

30 min
A chicken wrap for dinner is sure to delight kids as well as adults. Filled with colourful and flavour-packed ingredients, enjoying this spicy chicken wrap with an easy Mexican corn salad filling will take your thoughts right to a warm, buzzing Mexican street food market. Try our recipe for chicken wraps and get a few laughs in as everyone at the table competes to see who can fold the best chicken wrap with sweet chilli quark dressing.
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Instructions

Corn salad:
  • Mix corn, tomatoes, avocado, red onion, coriander, lime juice, and salt well.
  • Season the corn salad to taste.
Spicy chicken:
  • Cut chicken fillets into bite-sized pieces.
  • Toss the pieces with taco spice mix and salt.
  • Let oil and butter turn golden in a pan.
  • Sear the pieces for about 1 minute on each side.
  • Turn the heat down and finish cooking at medium heat until they are done, turning them occasionally – this should take about 3 minutes.
Dressing:
  • Mix quark, chilli sauce, and salt. Cover the dressing and place it in the fridge for at least 15 minutes.
  • Season the dressing to taste.
Chicken wraps:
  • Warm tortillas according to the instructions on the packaging.
  • Transfer corn salad, quark dressing, grilled chicken, and salad leaves to different bowls and serve them this way so everyone can make their own wrap.
Enjoy!
Tips

Our best advice for how to make chicken wraps that will not unfold themselves is to fold them like you would a burrito. Place the different fillings towards the bottom half of the tortilla and fold the sides in. Now take the bottom flap and fold it up and over the filling. Try to mould it to ensure that the fold becomes taut and roll it until it has the shape of a cylinder.

Tips

Try using a bit of quark dressing to close the chicken wrap or using a bit of aluminium foil wrapped tightly around the bottom of it to keep it closed. This should ensure grilled chicken wraps that do not unfold themselves.

Questions about chicken wraps and Mexican corn salad

With a recipe for chicken wraps with vibrant Mexican corn salad as simple as ours, it is a quick as well as easy and tasty dinner or lunch idea. To learn more about tortilla wraps with chicken and Mexican corn salad, read our answers to the most frequently asked questions below.

How to make a chicken wrap?
Chicken wraps are a tasty way to turn a simple, mild-tasting chicken into a delectable delicacy. First, prepare the Mexican corn salad so its vibrant flavours have time to marinate and infuse. In the meantime, cut the chicken fillets into bite-sized pieces and season them with salt and taco spice mix. Sear them at high heat and finish cooking them at medium heat as you turn them occasionally for a few minutes. Assemble your warmed wholemeal tortillas with spicy chicken, Mexican corn salad, and sweet chilli quark dressing for a colourful and flavour-packed meal.
How to wrap a chicken wrap?
This recipe may have made you wonder how to make a chicken wrap that does not come apart. The easiest way is to fold them burrito-style. This entails placing the filling at the bottom half of the tortilla and folding the sides in. The bottom flap is then folded up and over the filling. Use your fingers to mould the filling to make sure the folding is taut as you continue rolling until you are left with a chicken wrap shaped like a tight cylinder.
What to put in a chicken wrap?
Tortilla wrap fillings may include a range of different spreads, vegetables, and dressings. In our Mexican chicken wrap recipe, we have chosen to pair the taco-spiced meat with a Mexican corn salad with avocado. The salad offers plenty of different tastes and textures and with a bit of crunchy romaine lettuce and a creamy, spicy-sweet quark dressing, you get a great selection of wonderfully colourful and flavour-packed chicken wrap toppings or fillings.
Can you freeze chicken wraps?
Though the tortillas and the spicy chicken may be frozen separately, we do not recommend freezing the wraps once assembled. The avocados and tomatoes used in the corn salad do not freeze well as the former is in danger of losing its flavour, while the latter is prone to becoming mushy. As such, we recommend freezing the tortillas and cooked chicken separately and simply making the salad fresh. The tortillas will last for up to 6 months, while the meat will keep for up to 4 months. Both should be wrapped in cling film or aluminium foil and placed in a freezer bag or airtight container.
How to make Mexican corn salad?
A corn salad is a great filling for tortilla wraps with chicken and a Mexican-inspired one is no exception. Fortunately, making one is easy with our recipe for Mexican corn salad with avocado. Simply mix corn, diced tomatoes and avocadoes, chopped onions and coriander, freshly squeezed lime juice, and a bit of salt. Taste the fresh, cold salad to see if it needs more tang or salt. If the tomatoes are very tangy, you can sprinkle them with a bit of sugar to counter the acidity and create a Mexican corn salad with a bright and balanced flavour profile.
How long will Mexican corn salad last?
If stored properly, a Mexican corn salad with avocado will keep for 3-4 days. Transfer any leftovers you might have to an airtight container to preserve its vibrant colours and flavours. Make sure that the pieces of avocado have been coated with acidic lime juice to prevent them from browning due to oxidisation. You may experience the tomatoes releasing quite a lot of liquid so you may need to drain the corn salad slightly before using it as a chicken wrap filling.

Nutritional values

Nutritional value, per

Fibre 25.6 gram fibers
Protein 145.6
Carbohydrates 78.4
Fat 52.6 gram

Ingredients

Corn salad:
Corn
250 g
Plum tomatoes (approx. 200 g), cut into small pieces
6
Avocado (approx. 125 g), cut into small pieces
1
Red onion (approx. 75 g), finely chopped
1
Fresh coriander leaves, coarsely chopped
1 dl
Freshly squeezed lime juice
1 tbsp
Coarse salt
½ tsp
Spicy chicken:
Chicken fillet
500 g
Taco spice mix
2 tbsp
Coarse salt
½ tsp
Butter
15 g
Rapeseed oil
1 tbsp
Dressing:
Quark 0.3%
200 g
Sweet chilli sauce
2 tbsp
Coarse salt
½ tsp
Wholemeal tortillas (approx. 20 cm in diameter)
8
Romaine lettuce, rinsed
Approx. 150 g
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Spiced chicken wraps with corn salad

Wholemeal tortillas are mild-tasting and have a slightly nutty flavour that is perfect for a spicy chicken wrap with avocado, corn, and tomato. Filled with tender, crispy, and creamy textures, you will not be disappointed when you bite into one of our chicken wraps.

Encased in a soft wholemeal tortilla, our taco-spiced chicken, flavour-packed corn salad, and spicy-sweet quark dressing are the perfect ingredients for a tasty chicken wrap.

Drizzle with a sweet chilli quark dressing

This tasty wrap needs a delicious dressing to tie it all together. Using quark ensures a creamy base with a slight tang. Yoghurt-like in texture and reminiscent of a rich sour cream, quark works well in fresh dressings.

Flavouring the light dairy product with sweet chilli sauce and a bit of salt gives it a wonderfully multifaceted flavour profile that is sweet, spicy, fresh, tangy, and perfect for an avocado chicken wrap.

Juicy chicken with taco seasoning

Mild-tasting chicken tastes great with a lot of different types of marinades and seasonings. In our grilled chicken wrap recipe, we have chosen to spice it up with the best flavours the Tex-Mex cuisine has to offer.

Traditional taco spice mixes usually feature pungent garlic and onion powder as well as warming spices like chilli powder, smoky paprika and cayenne pepper, ground cumin, dried oregano, and crushed red pepper flakes. This amazing flavour combination provides the mild chicken with plenty of heat and flavour to match its wonderfully juicy and tender texture.

If this recipe has inspired you to seek out more tortilla wrap recipes, we suggest checking out our recipe for tortilla wraps that you can vary in endless ways, beef enchiladas with tomato salsa, and chimichanga.

Mexican corn salad bursting with traditional flavours

An easy Mexican chicken wrap of course needs a selection of fresh ingredients to make it a flavourful meal. Therefore, we have sought inspiration from an authentic Mexican corn salad recipe and chosen some of the most prominent flavours from this cuisine.

Combining corn, tomatoes, avocados, and red onion makes for a tasty mix of sweet, tangy, and pungent flavours. The onion's sharpness is balanced by the mild creaminess of the avocado which is again offset by the somewhat crunchy corn. The coriander and lime add freshness, acidity, and wonderful citrussy flavours to brighten the colourful salad and round it off, making for a perfectly balanced flavour combination for our chicken wrap with Mexican corn salad.

Make it your own

If you are out of taco seasoning or want a different flavour profile, you can make a homemade BBQ marinade. By mixing ingredients like ketchup, soy sauce, apple cider vinegar, honey, tomato purée, ginger, and paprika, you can marinate the meat with a colourful, fragrant paste. The smoky flavours of a BBQ chicken wrap pair well with the flavour profile of our crunchy Mexican corn salad.

You can also go with a lemon chicken wrap in which you marinate the meat in a delicious mix of olive oil, crushed garlic, lemon zest, lemon juice, lemon pepper, as well as citrussy spices like ground cumin and coriander. The lemon flavour pairs nicely with our spicy-sweet dressing as well as the fresh and citrus-forward corn salad. Experiment with different flavourings to discover the ultimate chicken wrap.

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