Jalapeño Chicken Pockets

Grate the pepper jack cheese into a bowl.

Finely chop the jalapeños.

Chop the green onions.

Char the poblano peppers over a gas flame until the skin is blistered all over. Place them in a covered bowl to steam for 10 minutes, then peel, seed, and chop them.

Heat olive oil in a large skillet over medium heat. Add the chopped jalapeños and poblanos and sauté until softened.

Add the shredded chicken to the skillet.

Stir in the cream cheese and mix until it melts and is well combined.

Add the sour cream and stir to combine.

Stir in the chopped green onions and shredded pepper jack cheese.

If desired, sprinkle in the crushed red pepper flakes for extra heat.

Stir everything together until the cheese is melted and the filling is creamy. Remove from heat.

Cut the lavash bread into large rectangular pieces.

Spoon a portion of the chicken filling onto one end of a lavash rectangle.

Fold the sides of the lavash over the filling, then roll it up tightly to form a pocket.

Repeat with the remaining filling and lavash bread. Serve immediately.