Shredded roasted chicken, tangy cabbage slaw, and lemon crema in warm tortillas for a fresh, easy dinner.
# Ingredient List:
→ Roasted Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 tablespoon extra-virgin 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 extra-virgin 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 freshly squeezed 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 Steps:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly oil it.
02 - In a small bowl combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt and black pepper. Rub the mixture evenly over both chicken breasts.
03 - Arrange seasoned chicken on the prepared baking sheet and roast in the preheated oven for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F. Remove from oven and let rest 5 minutes.
04 - Transfer rested chicken to a cutting board and shred using two forks or hands, keeping the pieces bite-sized for easy assembling.
05 - While chicken roasts, combine green and red cabbage, carrot and chopped cilantro in a large bowl. Whisk together apple cider vinegar, olive oil, honey, salt and pepper; pour over the vegetables and toss to coat. Allow to marinate at room temperature for at least 15 minutes to soften and meld flavors.
06 - In a small bowl whisk sour cream or yogurt with lemon juice, lemon zest, garlic powder and a pinch of salt and pepper until smooth. Adjust seasoning to taste.
07 - Warm tortillas in a dry skillet over medium heat for 15–30 seconds per side, or wrap in foil and heat in the oven for a few minutes until pliable.
08 - Divide shredded chicken among warmed tortillas, top with a portion of marinated cabbage slaw, drizzle with lemon crema and garnish with cilantro leaves. Serve immediately with lemon wedges.
