Chicken and Bean Burrito Verde

• 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

1. Heat 2 teaspoons of the oil in a medium skillet.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and cumin and cook for 30 seconds more.
4. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes.
5. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
6. 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.
7. Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
8. To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla.
9. Sprinkle with about 2 teaspoons of jalapeno.
10. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado.
11. Wrap into a burrito.
12. Repeat with the remaining tortillas.
13. Serve with the salsa and yogurt alongside.
14. Serving size: 1 burrito and 2 tablespoons each salsa and yogurt
15. Per Serving:
16. Calories 410; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 6.6 g, Poly Fat 1.5 g) ; Protein 23 g; Carb 46 g; Fiber 9 g; Cholesterol 35 mg; Sodium 750 mg
17. Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
18. Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc
19. * Analyzed with "mild salsa" not "salsa verde" as the mild salsa more closely matched the tomatillo salsa nutritionally.
20. The salsa verde in FP had more than 4 times as many calories / sodium.

olive oil, onion, garlic, ground cumin, white beans, chicken broth, salt, romaine lettuce, fresh cilantro, lime juice, freshly ground black pepper, whole wheat flour tortillas, chicken, avocado, salsa, lowfat

Taken from www.foodnetwork.com/recipes/ellie-krieger/chicken-and-bean-burrito-verde-recipe.html (may not work)