Mexican Wrap Stack

4 Farrah’s wraps of choice
2 Tbsp’s oil
500g shredded chicken
¼ pumpkin, skin removed
1 onion, diced
1 can corn kernels
2 cans chilli beans
1 can diced tomatoes
1 packet Farrah’s Nacho Spice Mix
½ bag baby spinach
½ cup roasted red peppers
Sour cream
Grated cheese

Preheat oven to 180°C fan bake.

Slice pumpkin into 1cm thick slices and roast in the oven with a bit of oil and salt and pepper until cooked through.

Heat oil in a large pot and sauté onion until soft. Add corn kernels, chilli beans, diced tomatoes, and spice mix. Bring to a simmer and stir until thickened slightly. Add in shredded roast chicken stir to combine and let cool.

Line a baking tray with baking paper (big enough to fit the wraps).

Place 1 wrap on the baking tray, layer with chicken and bean mixture and a bit of the grated cheese. Top with another wrap and roasted pumpkin and capsicums, a layer of spinach and cheese. Continue this pattern until you’ve used all the wraps and filling.

Top your stack with sour cream and the remaining cheese.

Bake for about 20 minutes or until golden brown on top.