Make sure your chicken thighs are boneless and pat them dry, also remove all of the skin. Place the chicken thighs into a large mixing bowl.
Add your brine to the same bowl the chicken is in. Buttermilk, pickle juice and hot sauce, marinade for a minimal time of 4 hours and up to 24 hours.
The next day or later that evening you want to have all your ingredients prepped for your cook. That is everything for your Mango Habanero Salsa, the crunch wraps and the corn.
One hour prior to putting your chicken on the griddle make sure you make your Habaneros salsa. Add all of your ingredients into the food processor and pulse for about 1 min. Now place the salsa in the fridge until you are ready to use it.
Get your chicken out of the fridge and wash off the brine, also pat dry with a paper towel. Now place the chicken in another mixing bowl and add your chicken seasoning with the olive oil and create a wet rub. Mix until the chicken is all covered.
Remove the corn off the cob and grill them on the grill until the kernels are roasted. Now place them in a small bowl and add a pinch of Mexican chili powder and mix.
Set your griddle up for medium heat 375-425 cooking zones. Add the chicken and grill for 4-5 mins per side. Make sure to flip them every 2 mins so you can maintain an even cook. Remove the chicken thighs when they reach an internal temp of 170 degrees. Give them a 5 min rest and cut them into thin slices or cubes.
Toss your tortillas on the griddle for about 60 seconds and brown them.
Build your Crunchwrap as follows: Mango Habanero Salsa, Cheese, Chicken, Roasted corn, lettuce, tostada, cheese and now wrap!
Once you have it folded, place the open exposed side down on the griddle for 60-90 seconds, It could take 2 mins at times. You want to look and make sure they are crispy and flip, crisp this side and then remove.
Cut them in half or in quarters and serve!
Enjoy with family and friends!
