Grilled Baby Carrot Wraps with Poblano Cream

Ingredients

• 240  baby carrots assorted peeled thin
• 0.3 cup cilantro leaves chopped
• 4 10-inch flour tortillas 
• 45 servings hot sauce green
• 1.5 teaspoons ground cumin 
• 2  poblano chiles 
• 45 servings salt 
• 0.3 cup cup heavy whipping cream sour
• 45 servings vegetable oil for brushing

Equipment

• sauce pan
• blender
• toothpicks
• grill
• broiler
• grill pan

Directions

1. Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over.
2. Let cool. Peel, seed and stem the chiles, then coarsely chop them.
3. Transfer the poblanos to a blender.
4. Add the sour cream, cumin and cilantro and puree. Season with hot sauce and salt.
5. In a large saucepan of boiling salted water, cook the carrots until crisp-tender, about 3 minutes.
6. Drain and pat dry.
7. Light a grill or preheat a grill pan.
8. 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.
9. Cut off the top third of each tortilla.
10. 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.
11. Brush the wraps all over with vegetable oil.
12. Grill the wraps over moderately high heat, turning, until charred and very crisp all over, about 2 minutes. Discard the toothpicks.
13. Cut the wraps in half and serve the extra poblano cream on the side.