I am ready to enjoy the long weekend. Are you? My company is closed on Monday for Veteran’s Day and even though I have to work half day tomorrow I don’t mind it that much knowing I’ll be off till Tuesday. Briana will be going to her grandma’s tomorrow and Kurt and I have a plan to visit our favorite local Portuguese restaurant. Can’t wait. However I wanted to share a great recipe with you, perfect for lunch or dinner and great use for leftover chicken. These chicken burritos are a crowd favorite full veggies, protein and deliciousness. 
They are actually good for you too.
Start by making some rice. I love my rice cooker. I don’t know what I would do without it. Then grill zucchini on a grill pan and sauté onions in a little olive oil.
Mix the two together, add pickled jalapeños and set aside.
Heat up shredded chicken and black beans in a skillet. Warm up tortillas in a microwave for about 20 seconds. I like using aluminum foil to assemble the burrito, it makes for an easier cleanup. Lay tortilla on an aluminum foil sheet, spread low fat sour cream, top with vegetables, rice and chicken mixture. Add a little cheddar cheese and roll into a burrito.
Enjoy your weekend.
