Burrito with chicken filling and verde sauce

Ingredients:

• 4 tsp olive oil
• 1 small onion, diced
• 2 cloves garlic, crushed
• 0.5 tsp ground cumin
• 1 can (425g) lightly salted white beans, rinsed
• 0.5 cups lightly salted chicken broth
• 0.5 tsp + another pinch of salt
• 2 cups shredded romaine lettuce (about 3 large leaves)
• 1/3 cup fresh cilantro leaves
• 2 tsp freshly squeezed lime juice
• 4 whole wheat tortillas (about 22 cm in diameter)
• 2 tbsp. chopped grilled chicken, skinless (breast and thighs)
• 1 jalapeño, finely diced
• Half a ripe avocado, thinly sliced
• 0.5 tbsp. tomatillo salsa
• 0.5 cup low-fat Greek yogurt

Preparation:

1. Heat 2 teaspoons of olive oil in a medium skillet. Add the onion and cook for about 3 minutes. Add the garlic and cumin and cook for another 30 seconds. Add the beans, broth, and 0.5 teaspoon of salt and cook until heated through, about 2 minutes. Transfer to a food processor and process until smooth.
2. In a bowl, combine the shredded lettuce, cilantro, remaining 2 teaspoons olive oil, lemon juice, a pinch of salt, and some freshly ground black pepper.
3. Wrap tortillas in paper towels and microwave for 30 seconds.
4. To assemble a burritoSpoon 1/3 cup of the bean puree into the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeño. Top with 1/2 cup of shredded chicken, then 1/2 cup of the salad mixture and 2 slices of avocado. Wrap the burrito. Repeat with the remaining tortillas.
5. Serve burritos with salsa and yogurt for dipping.
   
   
   Excellent source: dietary fiber, niacin, protein, thiamine, vitamin A, vitamin C, vitamin K
   
   Good source: folic acid, iron, magnesium, phosphorus, potassium, riboflavin, selenium, vitamin B6, zinc