SLOW COOKED CHICKEN AND BEEF ENCHILADAS

1 piece chuck steak 1 chicken breast 1 tin crushed tomatoes 1 brown onion diced 1/4 cup sliced brown olives 1 cup chicken stock 1 tablespoon oil 1 teaspoon dried basil, oregano and paprika salt and pepper tortillas baby spinach grated cheese 1. Place meat, tomatoes, onion, olives, stock, oil, herbs, salt and pepper into a slow cooker and cook on low for 7 hours. 2. Shred beef and chicken using a fork. 3. Place a small amount of spinach in the middle of a wrap, then using tongs (so you're just getting the meat and olives) place some of the meat mixture on top. Fold the wrap and place in a baking tray. Repeat this step until you have used all the meat. 4. Spoon the remaining sauce over the top of the wraps and sprinkle with cheese. 5. Place in a 180 degree Celsius preheated oven for 15-20 minutes, until cheese is melted and golden. Serve with sour cream or a dash of lime juice, alongside cheesy Mexican rice and a fresh salad. Note: To make this recipe lactose, gluten and egg free, as well as low FODMAP friendly simply use the following ingredients. 1 piece chuck steak 1 chicken breast 1 tin crushed tomatoes 1/4 cup diced spring onions (green section only) 1/4 cup sliced brown olives 1 cup chicken stock (massels is gluten, onion and garlic free) 1 tablespoon oil 1 teaspoon dried basil, oregano and paprika salt and pepper corn tortillas baby spinach grated lactose cheese

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