Mexican Street Corn Chicken Lettuce Wraps are a good change when you want a High Protein dinner that still feels fresh and light.
Each serving has two wraps and 44 grams of protein, with plenty of seasoned chicken and creamy street corn tucked into crisp butter lettuce.
You’ll need one large skillet for both the chicken and corn, so cleanup stays reasonable. A small mixing bowl is enough for the creamy corn mixture. From start to finish, dinner takes about 30 minutes.
The jalapeño is optional, which makes the heat easy to control. Leave it out for a milder version, or keep some of the seeds if you want more spice.
Lime wedges are worth serving alongside the lettuce wraps since a quick squeeze just before serving brightens up the corn and chicken.
Why You’ll Love This Mexican Street Corn Chicken Lettuce Wraps
44 Grams of Protein
Each serving provides 44 grams of protein. You get two generously filled lettuce wraps, so this works well as a main dish rather than a small appetizer.
Ready in 30 Minutes
Prep takes about 15 minutes, and cooking takes another 15. It’s a solid choice for a weeknight when you don’t want a long recipe.
Street Corn Without a Separate Side Dish
The creamy corn goes directly onto the chicken. You get the cotija, cilantro, lime, and lightly browned corn right in each wrap.
Easy to Adjust the Heat
The chili powder seasons the chicken and corn without making the wraps overly spicy. Add the jalapeño when you want more heat or leave it off completely.
Ingredient Substitutions
Cotija Cheese
Crumbled feta is the closest easy substitute. It has a similar salty flavor and crumbly texture.
Butter Lettuce
Bibb or Boston lettuce works well. Romaine hearts can also be used if you want a sturdier, crunchier wrap.
Fresh, Frozen, or Canned Corn
Any of the three will work. Thaw frozen corn first, and drain canned corn well so it browns instead of steaming.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat version. The street corn mixture will be slightly richer.
Light Mayonnaise
Regular mayonnaise works if that’s what you have. It will increase the fat and estimated Weight Watchers Points.
Jalapeño
Serrano pepper can be substituted if you prefer more heat. For a mild option, simply leave the pepper out.
Cilantro
If you don’t care for cilantro, leave it out rather than replacing it. A little extra diced red onion can add some freshness and crunch.
Chicken Breast
Boneless skinless chicken thighs can be used, but the nutrition information and estimated Weight Watchers Points will change.
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Mexican Street Corn Chicken Lettuce Wraps
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
Chicken:
- 1½ pounds boneless skinless chicken breasts cut into small bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Street Corn:
- 2 cups corn fresh, frozen, or drained canned corn
- ½ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ⅓ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro
Lettuce Wraps:
- 8 large butter lettuce leaves
- ¼ cup red onion finely diced
- 1 small jalapeno peppers seeded and finely diced (optional)
- 1 lime cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken, chili powder, cumin, garlic powder, salt, and black pepper, and cook for 6 to 8 minutes, stirring occasionally, until browned and the chicken reaches 165°F.
- Transfer the chicken to a plate.
- Add the corn to the same skillet and cook for 4 to 5 minutes, stirring occasionally, until lightly browned.
- Add the Greek yogurt, mayonnaise, lime juice, chili powder, and garlic powder to a small bowl and whisk until smooth.
- Add the cooked corn, cotija cheese, and cilantro to the yogurt mixture and stir until evenly coated.
- Divide the chicken evenly among the lettuce leaves. Spoon the street corn mixture over the chicken. Top with the red onion and jalapeño.
- Serve with the lime wedges.
Notes
Tips and Tricks
Dry the lettuce – Excess water makes lettuce wraps slippery and can thin the creamy corn mixture. Choose sturdy leaves – Use the larger outer butter lettuce leaves when possible. They hold the chicken and corn more securely. Drain the corn well – This is especially important with canned corn. Less moisture helps the kernels brown in the skillet. Keep the components separate for meal prep – Store the lettuce away from the chicken and corn so the leaves stay crisp.Storing and Reheating
Refrigerator – Store the chicken, street corn mixture, toppings, and lettuce separately in airtight containers for up to 3 days. Reheating – Reheat the chicken gently in the microwave or a skillet until hot. The street corn mixture can be served chilled or allowed to come closer to room temperature. Assembling leftovers – Fill the lettuce leaves just before serving. This keeps them crisp and prevents soggy wraps.Nutrition
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