Tender roasted chicken, tangy cabbage slaw and lemon crema in warm tortillas—bright, quick, and satisfying.
# What You 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 a vegan alternative)
16 - 1/2 teaspoon fine salt
17 - 1/4 teaspoon freshly ground black pepper
→ Lemon crema
18 - 1/2 cup sour cream or 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
# How to Cook:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly oil the sheet.
02 - Whisk together olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt and black pepper; rub evenly over both sides of the chicken breasts.
03 - Arrange the seasoned breasts on the prepared sheet and roast 20–25 minutes, or until an instant-read thermometer registers 165°F. Transfer to a board, rest 5 minutes, then shred with two forks.
04 - In a large bowl, combine green and red cabbage, carrot and cilantro. Whisk apple cider vinegar with olive oil, honey, salt and pepper; toss with the vegetables and let sit at least 15 minutes to soften and develop flavor.
05 - Stir sour cream or yogurt with lemon juice, lemon zest, garlic powder and seasoning until smooth; adjust salt and pepper to taste and refrigerate until assembly.
06 - Heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side, or wrap in foil and warm in the oven for a few minutes until pliable.
07 - Divide shredded chicken among tortillas, top with a generous portion of marinated slaw, drizzle with lemon crema and garnish with cilantro leaves. Serve immediately with lemon wedges.
