Shredded roasted chicken, crisp marinated cabbage slaw, and lemon crema in warm tortillas for a fresh meal.
# What You’ll Need:
→ Roasted Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon fine salt
08 - 1/4 teaspoon freshly ground black pepper
→ Marinated Cabbage Slaw
09 - 2 cups finely shredded green cabbage
10 - 1/2 cup shredded red cabbage
11 - 1 medium carrot, julienned or grated
12 - 1/4 cup chopped fresh cilantro
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon olive oil
15 - 1 teaspoon honey (or maple syrup for vegan)
16 - 1/2 teaspoon fine salt
17 - 1/4 teaspoon freshly ground black pepper
→ Lemon Crema
18 - 1/2 cup sour cream or plain Greek yogurt
19 - 1 tablespoon fresh lemon juice
20 - 1 teaspoon lemon zest
21 - 1/2 teaspoon garlic powder
22 - Salt and freshly ground black pepper, to taste
→ Assembly
23 - 8 small corn or flour tortillas
24 - Extra cilantro leaves, for garnish
25 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk the olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt and black pepper in a small bowl. Rub the mixture evenly over both chicken breasts.
03 - Arrange the seasoned breasts on the prepared baking sheet and roast 20–25 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F.
04 - Transfer the chicken to a cutting board and let rest 5 minutes, then shred with two forks into bite-sized pieces.
05 - In a large bowl combine green and red cabbage, carrot and chopped cilantro. Whisk apple cider vinegar, olive oil and honey; season with salt and pepper, toss with the vegetables and allow to marinate at least 15 minutes.
06 - In a small bowl whisk together sour cream (or Greek yogurt), lemon juice, lemon zest, garlic powder and a pinch of salt and pepper until smooth; adjust seasoning.
07 - Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in the oven until pliable.
08 - Place shredded chicken in warmed tortillas, top with marinated cabbage slaw, drizzle with lemon crema and garnish with cilantro. Serve with lemon wedges.
