Name: Chicken and Bean Burrito Verde
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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

Heat 2 teaspoons of the oil in a medium skillet. 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. Transfer the bean mixture to the small bowl of a food processor and process until smooth.

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.

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

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.

Serve with the salsa and yogurt alongside.

Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K

Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc

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Chicken and Bean Burrito Verde

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