Chicken and Bean Burrito Verde

Thanks, Ellie Krieger

Ingredients
* 4 teaspoons olive oil
* 1 small onion, diced
* 2 cloves of garlic, minced
* 1/2 teaspoon ground cumin
* 1 15-ounce can of low-sodium white beans, rinsed and drained
* 1/2 cup low-sodium chicken broth
* 1/2 teaspoon, plus a pinch, of salt
* 2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
* 1/3 cup fresh cilantro leaves
* 2 teaspoons fresh lime juice
* Freshly ground black pepper
* 4 whole wheat flour tortillas (about 9 inches in diameter)
* 2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
* 1 jalapeno finely diced
* 1/2 ripe avocado, thinly sliced
* 1/2 cup tomatillo salsa
* 1/2 cup low-fat Greek-style yogurt

Directions
Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.

Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.

Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.

To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.

Serve with the salsa and yogurt alongside.