Start by preparing your corn. I used grilled corn for this, but you can substitute frozen corn if corn isn't in season. Just be sure to get as much of the moisture out. My preferred method to prepare corn is to place my shucked corn into the instant pot on top of a trivet or steam basket with 1 ½ cups of water and to cook on high pressure for 2 mins. When the cooking cycle is finished, I do a quick release, remove the lid and then place the corn on a hot grill to get some char marks. Once the corn has cooled, I cut it off of the cob and then set aside.

Next, prepare the shredded chicken. You can use any kind of shredded chicken that you want. I made mine in the instant pot. I added about 1 tbsp of olive oil to the bottom of the pot, then I added two chicken breasts and covered that with about 1 cup of SOMOS Taco Simmer Sauce. I cooked this on high pressure for 8 mins and when the cooking cycle was done, I allowed a 10 min slow release. At the end of 10 mins, I released the pressure and shredded the chicken with two forks. I then switched the instant pot to the sauté setting and cooked while stirring for about 5 mins while the sauce thickened up a bit. You can substitute any kind of shredded chicken for this method (you can even use a rotisserie chicken) and just cook or reheat the shredded chicken in your favorite taco sauce.

While the chicken is cooking, slice up 2 jalapeños and then roast them on a rimmed baking sheet for 10 mins at 425 degrees F with a little bit of olive oil. I did not remove the seeds from mine, but if you prefer less spicy heat from your peppers, go ahead and remove some or all of the seeds.

Crumble up about 1 cup of cotija cheese. I chose cotija because it is a Mexican cheese, so it pairs well with the other ingredients, but also because it doesn't really melt. This is ideal for this wreath because it doesn't let off extra moisture/grease and won't come leaking out of the wreath while baking.

Preheat the oven to 375 degrees F, set a rack in the center and line a rimmed baking sheet with parchment paper. Place a small bowl in the center of the baking sheet. This will be what you place the crescent roll dough around to create the circle shape.

Lay the crescent roll dough out around the bowl. Each tube of crescent roll has 8 triangles in it. I like to start at the top and work my way to the bottom with the first tube of dough and then complete the circle with the second tube of dough.

Press gently on the dough where the edges meet to create a seal.

Add the grilled corn to the wreath. I placed the corn on the bottom because it has less moisture than the chicken and I wanted to keep as much moisture away from the bottom layer of dough as possible.

Add the shredded chicken to the wreath. I cooked up 2 chicken breasts and probably used about half. (I saved the rest for a different meal. Because I used the instant pot, I didn't want to cook less than 2 breasts, so I knew there would be extra.)

Add the jalapeños on top of the shredded chicken.

Sprinkle on about 3 tbsp of the cotija cheese.

Squeeze the juice from a wedge of lime over the ingredients.

To remove the bowl, I use one finger and gently get it under the bowl, then lift it carefully out. Once the bowl is out, take all of the pointed ends of the crescent roll dough, pull them into the center, and press them under the dough to seal it.

Brush lightly with egg wash.

Bake in the preheated oven for 23 mins. I like to turn the baking sheet at about 15 mins to help it bake evenly. It will be golden brown when done.

Drizzle the wreath with chili crisp.

Sprinkle the remaining cotija cheese on the wreath.

Add fresh sliced vegetables to the center. Choose whatever you like! I wet with cucumber, tomatoes, avocado slices, cilantro and lime.

Serve warm and enjoy! You can make this into a meal by serving the wreath with fresh vegetables, rice, and beans. Store leftovers in the fridge. They reheat really well!