In a medium bowl, stir together ingredients for the marinade. Add marinade and steak to a large ziplock bag. Seal and shake to coat the steak with the marinade. Refrigerate for 15 minutes, or up to overnight.

Heat the grill when you are ready to cook. Char poblano peppers on the open flame on all sides, approximately 30 seconds to 1 minute per side. You can also do this on a sheet pan under the broiler set to high. Once charred, remove seeds and cut into thin strips.

Remove steak from marinade. Grill steak to desired temperature, approximately 6 to 8 minutes for medium rare. Remove from heat and rest for 10 to 15 minutes before slicing.

Using a small 3 to 4-inch diameter bowl, cut the flatbread wraps into circles, approximately 2 circles per wrap. Warm the tortillas on the grill or in the microwave for approximately 30 second to 1 minutes.

To assemble the tacos, start with a base of sliced avocado. Top with steak, poblanos and sun-dried tomatoes. Serve immediately.