Cheesy Mexican Street Corn Chicken Wraps

If you love Mexican street corn, these snack-size chicken wraps will be your new favorite party recipe.

There's something magical about a party appetizer that steals the spotlight, offering a satisfying bite that feels more like a meal than just a nibble. These cheesy chicken wraps are my go-to for Super Bowl gatherings or any occasion that calls for a delicious crowd-pleaser.

Stuffed with corn, chicken and jalapeño, these pull-apart sandwiches are bite-size but incredibly satisfying. I’m a sucker for anything elote flavored— have you tried these almonds!?!?—so I make grilled corn all summer and do a stove-top version, off-the-cob, the rest of the year.

With the mini chicken wraps, you get the sweetness of the corn, the creaminess of the cheese, all of the great roasty savory spices, plus some bite from the jalapeño and lime.

The chicken gives this recipe a little bit of heft—like I said, I love an easy Super Bowl snacks or party snacks that feel almost like a main dish. That said, if you wanted to make a vegetarian appetizer, you could definitely replace the chicken with an equal amount of additional corn.

Speaking of which,  I like to cook a few fresh cobs in the microwave and cut off the kernels myself but you could use canned or frozen that you’ve thawed. Similarly with the chicken, you can use shredded grocery-store rotisserie chicken or chicken that you’ve cooked and chopped yourself.

But enough chitchatting, let’s get to the recipe shall we…

Pull-Apart Street Corn Chicken Wraps

• Cooking spray, for the pan
• 1 (8oz) block of cream cheese, softened 
• 1/4 cup sour cream 
• 1 clove garlic, minced
• 1 jalapeno, minced (seeds and rib removed for less heat)
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin 
• 1/4 teaspoon of salt 
• 1 cup corn, cooked and cut off the cob (about 3 ears) or canned/frozen, thawed
• 1 cup chicken, cooked and chopped or shredded rotisserie
• 2 cups shredded Mexican-blend cheddar cheese, plus more for sprinkling
• 7 to 9 (8") flour tortillas
• Chopped scallions, hot sauce and/or salsa for serving (optional) 

1. Preheat the oven to 400F. Spray a pie plate or springform pan with cooking spray (line with foil before spraying, if desired)
2. Mix the cream cheese, sour cream, jalapeno, garlic, chili powder, cumin, paprika and salt until combined. Fold in the chicken, corn, cheese and lime juice. 
3. Spread the filling on the tortillas, wrap tightly and cut into 1.5 to 2” rolls. Arrange rolls in the prepared pan and sprinkle with more cheese. 
4. Bake the chicken wraps until the cheese is bubbling and golden, about 10 minutes (you can cook more or broil quickly to get the cheesy recipe bubbly if you’d like). Serve as is or top with chopped scallions or cilantro — you could set out hot sauce or salsa for topping, as well, if desired.

Make-ahead Tip: If you’d like to prep these ahead of time, prepare the recipe until the rolls are arranged in the pan; tightly cover with plastic wrap and refrigerate up to 2 days. To serve, sprinkle with cheese and bake as instructed (plus a few extra minutes, if needed).