Chicken and Bean Burrito Verde

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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