# What You'll Need:
→ Roasted chicken
01 - 500 g boneless, skinless chicken breasts (about 2 large)
02 - 15 ml olive oil (1 tbsp)
03 - 5 ml smoked paprika (1 tsp)
04 - 5 ml ground cumin (1 tsp)
05 - 2.5 ml garlic powder (1/2 tsp)
06 - 2.5 ml onion powder (1/2 tsp)
07 - 2.5 ml fine salt (1/2 tsp)
08 - 1.25 ml freshly ground black pepper (1/4 tsp)
→ Marinated cabbage slaw
09 - 150 g finely shredded green cabbage (about 2 cups)
10 - 50 g shredded red cabbage (about 1/2 cup)
11 - 1 medium carrot (about 60 g), julienned or grated
12 - 10 g fresh cilantro, chopped (about 1/4 cup)
13 - 30 ml apple cider vinegar (2 tbsp)
14 - 15 ml olive oil (1 tbsp)
15 - 5 ml honey or maple syrup (1 tsp)
16 - 2.5 ml fine salt (1/2 tsp)
17 - 1.25 ml black pepper (1/4 tsp)
→ Lemon crema
18 - 120 g sour cream or Greek yogurt (about 1/2 cup)
19 - 15 ml fresh lemon juice (1 tbsp)
20 - 5 ml lemon zest (1 tsp)
21 - 2.5 ml garlic powder (1/2 tsp)
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: avocado slices or crumbled queso fresco
# How to Make It:
01 - Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
02 - In a small bowl combine the olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt and black pepper. Rub the mixture evenly over both chicken breasts.
03 - Place the seasoned chicken on the prepared baking sheet and roast 20–25 minutes, or until an instant-read thermometer registers 74°C (165°F). Remove from the oven, let rest 5 minutes, then shred with two forks.
04 - While the chicken roasts, combine the green and red cabbage, carrot and chopped cilantro in a large bowl. Whisk together the apple cider vinegar, olive oil, honey, salt and black pepper, toss with the vegetables and allow to marinate at least 15 minutes to soften and meld flavors.
05 - Whisk the sour cream or Greek yogurt with lemon juice, lemon zest, garlic powder and a pinch of salt and pepper until smooth. Adjust seasoning to taste. For a dairy-free alternative, substitute plant-based yogurt.
06 - Warm the tortillas in a dry skillet over medium heat for 30–60 seconds per side or wrap in foil and heat in the oven until pliable.
07 - Divide the shredded chicken among the tortillas, top with a generous portion of marinated cabbage slaw, drizzle with lemon crema and finish with cilantro leaves. Serve immediately with lemon wedges.
08 - For extra heat add thinly sliced jalapeño or a pinch of chili flakes to the slaw. For a shortcut, use shredded rotisserie chicken in place of roasted chicken.
