Chicken and Bean Burrito Verde

Ingredients

• 0.5  avocado ripe thinly sliced
• 4 servings pepper black freshly ground
• 15 ounce beans white low-sodium rinsed drained canned
• 2 cups meat from a rotisserie chicken shredded skinless cooked (a breast and thigh of a rotisserie chicken)
• 4 9-inch flour tortillas whole wheat ( es in diameter)
• 0.3 cup cilantro leaves fresh
• 2 cloves garlic minced
• 0.5 teaspoon ground cumin 
• 1  jalapeño diced finely
• 2 teaspoons juice of lime fresh
• 0.5 cup yogurt low-fat greek-style
• 0.5 cup chicken broth low-sodium
• 4 teaspoons olive oil 
• 1 small onion diced
• 2 cups lightly romaine lettuce shredded packed ( 3 large leaves)
• 0.5 cup tomatillo salsa 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• microwave

Directions

1. Watch how to make this recipe.
2. Heat 2 teaspoons of the oil in a medium skillet.
3. Add the onion and cook until translucent, about 3 minutes.
4. Add the garlic and cumin and cook for 30 seconds more.
5. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes.
6. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
7. 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.
8. Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
9. To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla.
10. 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.
11. Serve with the salsa and yogurt alongside.
12. Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
13. Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc