Follow these simple steps to assemble your delicious Chicken and Corn Wraps. This process is designed to be quick and straightforward, perfect for any skill level.

1. Prepare the Chicken: If you haven’t already, shred your cooked chicken. If using a rotisserie chicken, remove the skin and bones, then shred the meat using two forks or your fingers. You should aim for roughly 2 cups of shredded chicken. Place the shredded chicken in a medium-sized mixing bowl. This bowl should be large enough to comfortably hold all the filling ingredients and allow for easy stirring.
2. Drain the Corn: Open the can of corn and pour it into a colander or sieve. Rinse the corn under cold water if desired (this can help remove some of the canning liquid sodium) and allow it to drain thoroughly. Shake the colander gently to remove excess water. Adding wet corn will make your filling soggy, so proper draining is key. Add the drained corn to the mixing bowl with the chicken.
3. Chop the Cilantro: Wash the fresh cilantro thoroughly and pat it dry. Finely chop the leaves and tender stems. You’ll need about 1/4 cup of chopped cilantro. Add this to the bowl. Remember, you can substitute parsley or green onions if cilantro isn’t your preference.
4. Combine Filling Ingredients: To the bowl containing the chicken, corn, and cilantro, add the mayonnaise, fresh lime juice, chili powder, cumin powder, salt, and black pepper.
5. Mix Thoroughly: Using a spoon or spatula, gently stir all the ingredients together until everything is well combined. Ensure the chicken and corn are evenly coated with the mayonnaise dressing and the spices are distributed throughout. Be careful not to overmix into a paste; you want to retain some texture. Taste the filling at this point and adjust seasonings if necessary – perhaps more salt, pepper, lime juice, or chili powder according to your preference.
6. Warm the Tortillas (Optional but Recommended): Warming the tortillas makes them softer, more pliable, and less likely to tear when wrapping. You can do this in a few ways:
   • Microwave: Wrap the stack of tortillas in a slightly damp paper towel and microwave on high for 20-30 seconds, or until warm and flexible.
   • Stovetop: Heat a dry skillet (no oil needed) over medium heat. Place one tortilla in the pan and heat for about 15-20 seconds per side, just until warmed through and slightly puffed. Repeat with remaining tortillas.
   • Oven: Wrap the stack of tortillas in aluminum foil and warm in a preheated oven at 300°F (150°C) for about 5-10 minutes.
7. Assemble the Wraps: Lay one warm tortilla flat on a clean work surface. Spoon a generous portion of the chicken and corn filling onto the center of the tortilla, typically about 1/4 to 1/6 of the total mixture depending on the size of your tortillas and how many wraps you’re making. Arrange the filling in a rough line down the center, leaving some space at the edges.
8. Fold the Wraps: There are a couple of common ways to fold a wrap or burrito to keep the filling secure:
   • Method 1 (Classic Burrito Fold): Fold the bottom edge of the tortilla up over the filling. Then, fold in the two sides snugly towards the center. Finally, tightly roll the wrap upwards from the bottom, enclosing the filling completely.
   • Method 2 (Envelope Fold): Fold the two sides of the tortilla inwards over the filling first. Then, fold the bottom edge up and roll tightly towards the top edge.
     Choose the method you find easiest. The goal is a tightly sealed wrap that holds its contents.
9. Repeat: Continue assembling the remaining wraps with the rest of the filling and tortillas.
10. Serve Immediately or Prepare for Later: The wraps can be served immediately as is. Alternatively, you can enhance them further (see “How to Serve” and “Additional Tips”) or store them for later consumption. If serving immediately, you might want to slice them in half diagonally for a nicer presentation.