Make It
Step 1
Place evaporated milk, cornstarch, bouillon and garlic in a blender; cover. Blend for 30 seconds. Set aside.
Step 2
Heat oil in a large skillet over medium-low heat. Add chicken and chiles; cook, stirring constantly, for 5 minutes. Reduce heat to low.
Step 3
Add milk mixture to chicken; cook, stirring constantly, for about 7 minutes or until the mixture thickens.
Step 4
Slice pita breads in half and heat in a hot skillet for 2 minutes on each side.
Step 5
Fill each pita half with a lettuce leaf and about 1/3 cup chicken mixture.
Step 6
Serve with cherry tomatoes, if desired.
Roast poblano chiles on open flame, turning constantly with tongs until skins char; place in a plastic bag and let cool for 10 minutes. Peel chiles under running water before chopping.
