Mexican Street Corn Chicken Wraps

This is super easy and packed with so much flavor. It has the perfect hint of lime and spice. The chicken is a bit liquidy after it's cooked, but no worries as it comes out super tender and delicious. The queso fresco is so good, and it gives the dish the perfect final touch. We enjoyed this dish with some fresh flour tortillas and that was pure perfection. Enjoy!

Ingredients:

-butter flavored cooking spray

-2-3 large chicken breasts, skinless, boneless, cut into chunks

-1.5 tsp salt

-1.5 tsp garlic

-1 tsp cayenne pepper

-2 (15 oz each) cans corn, drained

-1/4 cup mayonnaise

-1/4 cup sour cream

-zest and juice from 1 small lime

-2 tsp chili powder

-fresh or store bought flour tortillas

-crumbled queso fresco, for topping

Directions:

Preheat oven to 350 F.

Lightly coat the bottom and sides of  9x13 baking dish with butter flavored cooking spray. Add the chicken chunks. Season with the salt, garlic, and cayenne. Give it a good stir.

In a separate bowl, mix the corn, mayo, sour cream, zest and juice from lime, and chili powder. Mix well, then pour on top of the chicken. 

Bake in preheated oven for 30 minutes.

Scoop that goodness onto flour tortillas and top with crumbled queso fresco. Enjoy! YUM!