# 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 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 to keep dairy-free/vegan)
16 - 1/2 teaspoon fine salt
17 - 1/4 teaspoon 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 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: sliced jalapeño, avocado slices or crumbled queso fresco
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly oil the sheet.
02 - In a bowl combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt and black pepper; rub evenly over both sides of the chicken breasts.
03 - Place the seasoned breasts on the prepared sheet and roast 20 to 25 minutes, until an instant-read thermometer inserted into the thickest part registers 165°F; remove from oven and let rest 5 minutes.
04 - Transfer the rested breasts to a cutting board and shred with two forks into bite-sized pieces; keep warm.
05 - While the 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; let marinate at least 15 minutes.
06 - Whisk sour cream or yogurt with lemon juice, lemon zest, garlic powder, salt and pepper in a small bowl until smooth; adjust seasoning.
07 - Warm tortillas in a dry skillet over medium heat for 20 to 30 seconds per side or wrap in foil and heat in the oven for a few minutes until pliable.
08 - Divide shredded chicken among the warmed tortillas, top with a generous portion of marinated slaw, drizzle with lemon crema and finish with cilantro leaves; serve with lemon wedges and optional toppings.
