Playdate Special: Rainbow Burritos

One of our favorite family dine-out options is Chipotle. The sleek interior and fun ambience, together with efficient service, make it a pleasant dining experience with young children. Naturally the savory meats and fresh sides are the star attractions. While my husband and I love the barbacoa, our kids opt for the carnitas, the mildest meat on the menu. Until their taste buds can tolerate a spicier meant, I figure I could create some Mexican-inspired recipes to enjoy at home.

My first experiment was the Crockpot Carnitas. This rainbow burritos recipe is the second - an instant hit with the kids and moms at the weekly playdate lunch. This simple dish gives kids the opportunity to assemble and customize their own burritos. Offering the various colorful sides such as diced red tomatoes, shredded green lettuce, and black beans also helps to encourage them to eat the "rainbow," a concept enthusiastically embraced by the kids, especially one newly-minted three-year-old who was presently enthralled by anything rainbow-related.

Rainbow Burritos

The spice mix totals about 6 tablespoons which I reserve half for later use. Two pounds of chicken yields one meal, plus enough for a salad or quesadillas the next day.

For the spice mix:

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons garlic powder

1 tablespoon brown sugar

1 teaspoon oregano

2 teaspoon coarse salt

1 tablespoon cooking oil

2 pounds chicken breasts

1 8-ounces can tomato sauce

The sides portions can be adjusted according to preference:

2 cups diced tomatoes

1 cup diced onions

2 cups shredded Mexican cheese

2 cups low-fat yogurt

1 cup each, mild and spicy salsa

3 cups shredded lettuce

1 can black beans, rinsed and drained

1 package organic flour tortillas

Heat oil in pan over medium heat and spoon half of the spice mix (reserve the other half for later use) and cook for a minute. Put chicken breasts in pan and turn to coat all pieces. Pour in tomato sauce and bring to boil. Reduce heat to low medium and simmer for 20 minutes.

While meat is simmering, prepare the sides and put in serving bowls. When meat is no longer pink, turn off heat and remove pan from stove. Shred the chicken with forks. Spoon the meat and the sauce into a large serving bowl. Have the dining guests assemble and customize their burritos.