# 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 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 option)
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon 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 black pepper, to taste
→ Assembly
23 - 8 small corn or flour tortillas
24 - Extra cilantro leaves, for garnish
25 - Lemon wedges, for serving
26 - Optional: sliced jalapeño or chili flakes for heat
27 - Optional: avocado slices or crumbled queso fresco for serving
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Rub the mixture evenly over both chicken breasts.
03 - Arrange the seasoned breasts on the prepared sheet and roast for 20 to 25 minutes, until an instant-read thermometer registers 165°F at the thickest part. Remove from oven and let rest 5 minutes, then shred with two forks.
04 - While the chicken roasts, combine green and red cabbage, carrot and cilantro in a large bowl. Whisk apple cider vinegar with olive oil, honey, salt and pepper, then toss with the cabbage mix. Allow to marinate at least 15 minutes so the flavors meld.
05 - In a small bowl, stir sour cream or Greek yogurt with lemon juice, lemon zest, garlic powder, and salt and pepper until smooth. Adjust seasoning to taste.
06 - Heat tortillas in a dry skillet over medium heat for 15 to 30 seconds per side or wrap in foil and warm in the oven for a few minutes until pliable.
07 - Divide shredded chicken among the tortillas, top with a generous portion of marinated slaw, drizzle with lemon crema and garnish with cilantro. Serve immediately with lemon wedges and any optional toppings.
