Tortilla Stack with Crisp Orange Salad

Method

1. Add chicken to a medium pot, cover with water and a lid. Place the pot on the stove over high heat, bring to a simmer and reduce heat to low. Cook for 10-15 minutes, or until cooked. Remove chicken from water and set aside to cool. Once cooled use two forks or your fingers to pull the chicken pieces apart creating shredded pieces.
2. Heat oven to 180oC bake or 160oC fan bake, prepare a baking tray by greasing it.
3. Heat oil in a frying pan on the stove over medium high heat, sauté onion until softened. Add garlic and stir fry for a minute or until fragrant, stir through tomato paste and heat through.
4. Add leek, pumpkin, and water, cook until softened. Stir through red kidney beans, mixed vege, spinach and shredded chicken. Test taste, adding salt and pepper if desired. Turn off heat and remove pan from element.
5. Place a wrap on the baking tray, add a couple spoonfuls of the filling, scatter a small amount of cheese and top with another wrap. Continue this process, finishing with a wrap on top and a final sprinkle of cheese.
6. Bake for 15 minutes or until the filling is hot and the cheese has melted. Leave to cool slightly on the tray before transferring or cutting.
7. Prepare the salad as the tortilla stack bakes – combine all the salad ingredients together and toss with your favourite dressing. Set aside.
8. Slice stack into wedges and serve with the crisp orange salad.