Carrot Veggie Wraps with Poblano Cream

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!