Ancho Chicken Flatbread Sandwich with Cilantro and Lime

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 8 servings

8 rounds of Flatbread
2 lb chicken breast, cut into thin strips
Chicken seasoning, recipe to follow
2 poblano peppers, cut into strips
1 Red Onion, thinly sliced (Bonus points if you use Pickled Red Onions)
Sour cream
Cilantro, chopped
Lime, cut into eighths
Vegetable oil

Chicken Seasoning:
1½ tbsp Cumin
1½ tbsp ancho chile powder
1 tsp Kosher salt


Cut chicken breasts into thin strips and toss with seasoning until well coated.

Cook chicken in a skillet with a swirl of oil till cooked through.
At the same time cook poblano strips in a separate skillet with oil on medium high heat till slightly charred.

If you have a gas stove, lightly toast each piece of flatbread on each side over the burners till right before it starts charring. If using an electric stovetop, toast the flatbread in a dry skillet on medium heat the same way.

Assemble the sandwich by spreading sour cream onto the inside of half of the flatbread, then add onion, poblano, chicken and cilantro. Top with salsa and a squeeze of lime and fold in half.