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Combine the paprika, garlic and oil in bowl. Season. Add the chicken and turn to coat. Heat a barbecue or chargrill plate on medium heat. Cook the chicken, turning, for 10 mins or until browned and charred. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
Meanwhile, cook the corn cobs on the same barbecue or chargrill plate, turning, for 10 mins or until kernels are tender.
Combine the sour cream, coriander and lime juice in a bowl. Season. Use a sharp knife to cut the kernels from the corn. Place the wraps on a clean work surface. Top with the lettuce, chicken, tomato and corn. Top with dollops of the sour cream mixture. Roll to enclose and serve.