Gluten Free Baked Corn Wrap

Discover the story

Our new favorite way to wrap!

There’s something wonderfully comforting about a wrap that starts with real corn, whole kernels baked right into the batter so every bite feels warm, sweet, and textured.

This gluten free wrap leans on simple, nourishing ingredients: eggs for lift, cheese for creamy melt, and corn for that unmistakable summer brightness. It bakes up tender yet sturdy, perfect for folding around your favorite fillings, whether that’s grilled veggies, a scoop of chicken salad, or just a smear of avocado.

We love recipes that feel indulgent but keep things simple, and this one checks every box. It’s naturally gluten free, easy to prep ahead, and endlessly versatile, making it a smart swap for anyone looking to lighten up lunch without sacrificing flavor.

Gluten Free Baked Corn Wrap

Servings large wraps

Ingredients

2 eggs, beaten
1 15 oz whole kernel corn, drained
1 cup mozzarella cheese, divided
Pinch of Kosher Salt
Pinch of Black pepper

Instructions

Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper and set aside.
In a mixing bowl, beat eggs, add the drained corn, and half of the mozzarella cheese.
Season with Kosher salt and black pepper.
Spread the mixture evenly onto the parchment-lined baking sheet. The thickness should be about ¼” and the mixture shouldn’t have any large gaps. The egg, when cooked, will bind the wrap, but most of the mixture should be spread evenly and shaped into a rectangle.
Top with the remaining mozzarella cheese.
Bake at 400°F for 20 minutes, or until golden and set.
Let cook for 5 minutes and then flip the baked corn wrap over and onto a cutting board. The brown golden top will be on the bottom.
Top the mixture with your favorite chicken or tuna salad and toppings and gently roll it up.
Slice the wrap in half and serve.