Categories: Mexican

Ingredients

• 2 teaspoons olive oil
• 1/2 small onion, diced
• 1 clove of garlic, minced
• 1/4 teaspoon ground cumin
• 1 7-ounce can of low-sodium white beans
• 1/8 cup low-sodium chicken broth
• 1/4 teaspoon, plus a pinch, of salt
• 1 cup lightly packed shredded romaine
• 1/6 cup fresh cilantro leaves
• 1 teaspoon fresh lime juice
• Freshly ground black pepper
• 2 whole wheat flour tortillas (about 9 inches in diameter)
• 1 cups shredded cooked chicken, skinless
• 1/2 jalapeno finely diced
• 1/4 ripe avocado, thinly sliced
• 1/4 cup tomatillo salsa
• 1/4 cup low-fat Greek-style yogurt

Directions

1. Heat 2 teaspoons of the oil in a medium skillet.

2. 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.

3. Transfer the bean mixture to the small bowl of a food processor and process until smooth.

4. 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.

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

6. 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.

7. Serve with the salsa and yogurt alongside.

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