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About 15 slender baby carrots—grilled until charred, then tightly rolled inside a tortilla with poblano-spiked sour cream—make for a superb vegetable wrap. More Carrot Recipes

Marcia Kiesel
September 2011

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Credit: © Con Poulos

Recipe Summary test

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roast 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.

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  • In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 3 minutes. Drain and pat dry.

  • Light 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.

  • Cut 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.

  • Grill 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.

Make Ahead

The poblano cream and boiled carrots can be refrigerated overnight.

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