All Recipes
Asiago Poblano Chicken Wraps
45 mins 6 servings
A few years ago, I actually succeded in growing quite the poblano pepper harvest. I love their balance of a little spiciness with fresh garden taste. With my abundance I was trying them in every recipe. I ended up freezing some for chili and future sauces, but I think this combination was my very favorite. We love eating these with my Crispy Cast Iron Potatoes too!
Ingredients
- 2lbs-Chicken
- poblano peppers 2-4, depending on size
- 6-asiago cheese slices
- ½ lb bacon
- large leaf lettuce of choice
- 2-tomatoes
- red onion slices
- 2-avocados
- roasted garlic aioli (recipe below)
Garlic Aioli
- 1/2 cup of mayo
- 3 cloves of garlic
- 1/2 lemon, or more to taste
- salt+pepper
DIRECTIONS
1. Crisp bacon by your favorite method. set aside.
2. Roast poblano peppers over grill or gas flame, bag them to separate the skin from the flesh. (gross) Skin, and slice roasted pepper into strips. Set aside.
3. Make aioli. (recipe below)
4. Dice veggie toppings
5. Drizzle olive oil, salt and pepper over chicken and grill. Once they’re cooked turn off heat and top with slices of asiago, so they get melty.
6. Assemble in this order for maximum tastiness:
lettuce wrap
swipe of aioli
chicken w/cheese
bacon
poblanos
tomatoes, red onions, avocados
Garlic Aioli
- blend or finely chop garlic cloves into mayo.
- add lemon juice and season to taste with salt.
