- 3 large poblano chiles
- 4 naan or 6 pocketless pita
- 2 cups shredded roasted chicken (12 ounces)
- 2 scallions, thinly sliced
- 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
- 1/4 cup canola oil
How to make this recipe
Roast the poblanos over a gas flame or under the broiler, turning, until charred; transfer to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, core, seed and thinly slice the chiles.
Wrap each flatbread in moistened paper towels and plastic wrap and microwave until softened, 30 seconds. Mix the poblanos with the chicken, scallions and cheese; spoon in a strip down the center of each flatbread, fold up the sides and secure with toothpicks.
In a nonstick skillet, heat the oil, cook the burritos over moderate heat, turning, for 6 minutes. Remove the toothpicks and serve.