# What You’ll Need:
→ Roasted Chicken
01 - 2 large boneless, skinless chicken breasts (about 1 lb 2 oz total)
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 a plant-based option)
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
26 - Optional: avocado slices or crumbled queso fresco
# How To Make It:
01 - Set an oven rack to the middle position and preheat to 400°F. Line a baking sheet with parchment paper.
02 - In a small bowl whisk together olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt and black pepper until uniform.
03 - Brush or rub the seasoning mixture evenly over both sides of the chicken breasts so they are thoroughly coated.
04 - Place the seasoned breasts on the prepared sheet and roast 20–25 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F. Transfer to a cutting board and let rest 5 minutes before shredding with two forks.
05 - While the chicken roasts, combine green cabbage, red cabbage, carrot, chopped cilantro, apple cider vinegar, olive oil, honey, salt and pepper in a large bowl. Toss to coat and allow to marinate at least 15 minutes to soften and develop flavor.
06 - In a small bowl whisk together sour cream (or Greek yogurt), lemon juice, lemon zest, garlic powder, salt and pepper until smooth and taste-adjusted.
07 - Heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and warm in the oven for a few minutes.
08 - Divide shredded chicken among the warmed tortillas, top with a generous portion of marinated slaw, drizzle with lemon crema and garnish with cilantro. Serve immediately with lemon wedges and optional avocado or queso fresco.
