Tortilla stack with crisp orange salad
Gather the whānau to share this towering tortilla stack, layered with veges, beans and tender, shredded chicken. Serve it with a zesty orange and walnut salad.
Ingredients
Method
Ingredients
- 400g skinless chicken breast
- 2 teaspoons oil
- 1 large onion, finely diced
- 2 garlic cloves, grated or minced or 1 teaspoon crushed garlic
- 100g tomato paste*
- ½ leek*, white and green parts thinly sliced and washed thoroughly
- ¼ pumpkin*, grated
- ½ cup water
- 410g can red kidney beans, rinsed and drained
- 250g (1 ½ cups) frozen mixed vege*, defrosted
- 250g frozen spinach*, defrosted
- Salt and pepper, to taste
- 8 wholemeal wraps
- 150g cheese*, grated
Crisp orange salad
- ½ head iceberg lettuce*, shredded
- 1 red onion, thinly sliced
- 1 large carrot, thinly sliced or grated
- Zest of 1 orange
- 1 orange, peeled and cut into segments
- 70g (3/4 cup) walnuts
* These ingredients are shared with other recipes from week three of the the winter weekly meal planner.
Method
- 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.
- Heat oven to 180oC bake or 160oC fan bake, prepare a baking tray by greasing it.
- 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.
- 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.
- 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.
- 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.
- Prepare the salad as the tortilla stack bakes - combine all the salad ingredients together and toss with your favourite dressing. Set aside.
- Slice stack into wedges and serve with the crisp orange salad.
Cooking tips:
- To save time, you can poach the chicken up to two days ahead of time and keep in a container in the fridge.
- Instead of one tall stack, divide the wrap and filling into two and make two medium sized stacks.
Adapt it:
- Use gluten free wraps if needed.
- You can swap the kidney beans for black beans.
- Any nuts or seeds can be used instead of walnuts in the salad.
Kid friendly alternatives:
- Use more mixed vege in place of spinach if preferred.
- Serve the salad pick-&-mix style.
Leftover tips:
- Reheat for lunch the next day.