Add the chicken breasts and all the marinade ingredients to a bag or covered glass bowl. Let it sit for 6-24 hours.
Heat a grill or grill pan to medium-high heat. Remove the chicken breasts from the marinade and grill for 5-8 minutes per side or until an internal temperature of 165 degrees.
Mix all of the Mexican street corn ingredients in a large bowl.
To assemble the burritos, evenly distribute the chicken slices, Mexican street corn filling, shredded lettuce, and diced tomatoes among the flour tortillas.
Heat a large cast iron skillet or grill pan over medium-high heat. Tightly wrap the burritos and sear on each side for 1 minute or until golden brown. Serve with lime wedges and salsa verde
TIP: Warm the tortillas before assembling to make them easier to roll.
