Tortilla stack with crisp orange salad | New World

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
• 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