Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 2 tablespoons (30ml) olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 cups (300g) fresh corn kernels (or 1 can, drained)
  • 1/2 cup (75g) diced red onion
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (60g) crumbled cotija cheese (or feta)
  • 1/4 cup (15g) chopped fresh cilantro
  • 1 lime, juiced
  • 4 large flour tortillas
  • 1 avocado, sliced (optional)
  • Additional lime wedges for serving

Instructions:

  1. Combine olive oil, cumin, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Add chicken thighs and coat well. Marinate for 15 minutes.
  2. In a mixing bowl, combine corn, red onion, cherry tomatoes, cotija cheese, cilantro, lime juice, salt, and pepper. Toss gently to mix, then set aside.
  3. Preheat the grill or grill pan to medium-high heat. Grill marinated chicken for about 5-7 minutes per side, until cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
  4. Place tortillas on a clean surface. Fill each tortilla with sliced chicken, corn salsa, and avocado if using. Roll tightly and slice in half if desired.
  5. Plate the wraps and serve with lime wedges on the side.