Photo: Food and Wine
Whether looking for a fulfilling plate or a healthy side, our Carrot Veggie Wraps with Poblano Cream are to die for. This fast and favorite dish serves 4 and is vegetarian, though it can be made vegan and gluten-free with simple recipe altercations.
Photo: Food and Wine
You will need:
- 2 poblano chiles
- ¼ cup sour cream
- 1 ½ teaspoon ground cumin
- ¼ cup cilantro, chopped
- Hot sauce
- Salt
- 60 thin, assorted baby carrots, peeled
- Vegetable oil
- 4 flour tortillas (10-inch)
Directions:
1. Roast the poblano chiles over a gas flame or preheated broiler. Turn the carrots until charred all over. Let cool before peeling, seeding, and stemming. Then, coarsely chop the chiles and transfer them to a blender.
2. Add sour cream, cumin, and cilantro to the blender and puree. Season the mixture with hot sauce and salt.
3. In a large saucepan, boil water with salt. Cook the carrots until tender, about 3 minutes. Drain the carrots and pat dry.
4. Preheat a grill pan. Brush the carrots with vegetable oil and place in the grill pan. Grill over moderate high heat about 5 minutes, or until charred. Lightly season the carrots with salt.
5. Cut off the top third of each tortilla. Spread 1 tablespoon of the poblano cream mixture on each tortilla and arrange the carrots in a row at the bottom.
6. Tightly roll each tortilla. Brush the wraps with vegetable oil.
7. Grill the carrot wraps over moderate high heat until crisp all over, about 2 minutes. Serve with extra poblano cream on the side, and enjoy!