# Components:
→ Roasted Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp fine salt
08 - 1/4 tsp freshly ground black pepper
→ 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 tbsp apple cider vinegar
14 - 1 tbsp olive oil
15 - 1 tsp honey (or maple syrup for a vegan alternative)
16 - 1/2 tsp fine salt
17 - 1/4 tsp freshly ground black pepper
→ Lemon Crema
18 - 1/2 cup sour cream or Greek yogurt
19 - 1 tbsp fresh lemon juice
20 - 1 tsp lemon zest
21 - 1/2 tsp 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
# Method:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a small bowl, whisk together 1 tbsp olive oil, smoked paprika, ground cumin, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly blended.
03 - Rub the seasoning mixture evenly over both chicken breasts, place them on the prepared baking sheet, and roast on the middle rack for 20–25 minutes until the thickest part registers 165°F.
04 - Remove chicken from the oven and let rest 5 minutes, then shred with two forks into bite-size pieces.
05 - In a large bowl, toss green and red cabbage, julienned carrot, chopped cilantro, apple cider vinegar, 1 tbsp olive oil, honey, 1/2 tsp salt, and 1/4 tsp black pepper; adjust seasoning and let marinate at least 15 minutes to soften and meld flavors.
06 - Whisk together sour cream (or Greek yogurt), 1 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp garlic powder, and salt and pepper to taste until smooth and slightly thickened.
07 - Warm tortillas in a dry skillet over medium heat, turning until pliable and warmed through, or wrap in foil and heat in the oven for a few minutes.
08 - Divide shredded chicken among the warmed tortillas, top with a generous portion of marinated cabbage slaw, drizzle with lemon crema, and garnish with cilantro; serve with lemon wedges.
