Ingredients
4 boneless, skinless chicken breasts (5 oz each)
6 cups shredded green cabbage
1 cup shredded carrots
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1/2 cup plain Greek yogurt
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 clove garlic, minced
Salt and pepper to taste
4 large whole wheat tortillas
Instructions
Preheat oven to 400°F. Season chicken breasts with cumin, garlic, salt, and pepper. Bake 15 minutes or until cooked through.
Shred chicken using two forks. In a large bowl, combine cabbage, carrots, and red onion.
Mix Greek yogurt with lime juice, olive oil, and reserved chicken seasonings to make dressing. Toss with slaw.
Divide slaw among tortillas, add shredded chicken, and spoon remaining dressing over top.
Wrap tightly and serve. Can also be refrigerated for meal prep.
Notes
Swap tortillas for lettuce wraps for a keto option
Add avocado or chopped cucumber for extra texture
Dress slaw separately to avoid sogginess
Store leftovers refrigerated for up to 2 days
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg