Ingredients
2 poblano chiles
1/4 c. sour cream
1 1/2 tsp. ground cumin
1/4 c. Chopped cilantro
Green hot sauce
salt
60 assorted thin baby carrots
vegetable oil
4 flour tortillas
Preparation
Step 1Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Peel, seed, and stem the chiles, then coarsely chop them. Transfer the poblanos to a blender. Add the sour cream, cumin, and cilantro and puree. Season with hot sauce and salt.Step 2In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 3 minutes. Drain and pat dry.Step 3Light a grill or preheat a grill pan. Brush the carrots with oil. If using a grill, place the carrots in a perforated grill pan. Grill over moderately high heat, turning, until charred, about 5 minutes. Season lightly with salt.Step 4Cut off the top third of each tortilla. Spread about 1 tablespoon of the poblano cream on each tortilla and arrange the carrots (about 15 for each wrap) in a row at the bottom. Tightly roll up the tortillas, folding in the sides as you go. Insert 2 toothpicks in each wrap to keep it closed. Brush the wraps all over with vegetable oil.Step 5Grill the wraps over moderately high heat, turning, until charred and very crisp all over, about 2 minutes. Discard the toothpicks. Cut the wraps in half and serve the extra poblano cream on the side. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
