Roast the poblanos over a gas flame or under the broiler, turning, until charred.

Transfer roasted poblanos to a bowl, cover with plastic wrap, and let steam for 15 minutes.

Peel, core, seed, and thinly slice the steamed chiles.

Wrap each flatbread in moistened paper towels and plastic wrap.

Microwave wrapped flatbread until softened, about 30 seconds.

In a bowl, mix the sliced poblanos with the shredded chicken, thinly sliced scallions, and shredded Monterey Jack cheese.

Spoon the chicken mixture in a strip down the center of each softened flatbread.

Fold up the sides of the flatbread to form a burrito and secure with toothpicks.

In a nonstick skillet, heat the canola oil over moderate heat.

Cook the burritos in the hot oil, turning, for about 6 minutes, until golden brown and heated through.

Remove the toothpicks before serving the burritos.