Roast the poblano on top of the stovetop burner over medium-high heat.
In a small bowl, whisk together the water and the ground chia seed until it comes together. Set aside
Whisk the flours and salt together well.
Melt the butter and stir in.
Mix in the chia egg with your hands.
Roll the dough out on a lightly floured surface. Roll thinly to about 1/8 inch.
Gently flip onto the hot skillet. Flip the tortilla once it starts to bubble. About 30 seconds. Then cook for a few seconds more.
Put the cooked tortilla on a plate and cover them with a towel to keep warm.
Repeat with the other tortillas.
Assemble to your liking.