Chicken Burritos With Poblano Cream Sauce

Start by slicing the chicken into tiny pieces, season with the packet of Taco seasoning and set aside.

Dice one of the poblano peppers and set aside.

Heat the skillet or outdoor griddle to medium-high, add a little olive oil, and cook the chicken until no longer pink.

Meanwhile, also cook the diced poblano pepper in some oil and heat up the beans with either some leftover Taco seasoning, or salt & cumin. Combine the beans and cooked, diced pepper once hot. While cooking, place the other whole poblano pepper in some oil and cook until soft (3-5 min)

Once everything is cooked and hot, remove from the heat (but keep the griddle warm) and set aside while you make the poblano sauce.

In a food processor, blend the sour cream, mayo, lime juice, and the softened, cooked poblano (stem & seeds removed) and puree into a creamy sauce. Season with salt & cumin.

Heat tortillas on the hot griddle in a little bit of olive oil for about 30 seconds per side, until slightly browned and pliable.

Fill each tortilla with some chicken/bean/poblano mixture.

Tuck the sides in as you roll it forward to close.

Drizzle on the poblano sauce and serve with pico de gallo.