Preheat oven to 400°F.

Season chicken breasts with salt, garlic powder, black pepper and chili powder.

On a cookie sheet, place chicken breasts, poblano pepper and jalapeños. Sprinkle all with olive oil.

Cook for 20 minutes, flipping chicken and peppers halfway through, until the pepper skin is blackened and blistered. Chicken should be 160º internal temperature.

Place peppers in a bowl and cover it with plastic wrap or a lid to steam them for a few minutes. This makes the skin easier to remove.

Once cooled, peel off the skin, remove the seeds and stems.

Finely dice peppers. Chop chicken into 1/2” cubes.

In a large bowl, mix together chicken, peppers, cheese and cream cheese. Stir together until combined

Lay lavash wrap on flat surface. If using rectangle - slice in half to make two “squares”

Spread 1/3 cup filling into center of wrap. Fold bottom of wrap up over filling then fold in sides and top.

At this point you can place in storage container for meal prep.

To serve, place in air fryer, seam side down, and spritz top with olive oil. Heat for 5 minutes at 360º. You can also heat in skillet with light coat of olive oil 2-3 minutes on each side but the air fryer heats more evenly and get crispy on outside without oil.