At a glance

Whole-wheat tortillas hold paprika-roasted chicken, crunchy red cabbage, carrots, herbs, and a tangy yogurt-lime sauce.

• Yield: 4 servings
• Prep time: 25 minutes
• Cook time: 18 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 500 kcal
• Protein: 48 g
• Carbohydrates: 46 g
• Fat: 14 g
• Sodium: 749 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 1 1/3 lb raw boneless, skinless chicken breast (600 g)
• 4 large whole-wheat tortillas (280 g total)
• 4 packed cups shredded raw red cabbage (280 g)
• 2 cups shredded raw carrots (220 g)
• 1 cup plain nonfat Greek yogurt (240 g)
• 1/4 cup raw lime juice (60 g)
• 1/2 packed cup chopped fresh parsley (30 g)
• 1 tbsp olive oil (14 g)
• 1 tsp paprika (2 g)
• 1/4 tsp table salt (1.5 g)

Directions

1. Heat the oven to 425°F (220°C). Cut the chicken into 1-inch strips and toss with the olive oil, paprika, and salt on a rimmed sheet pan.

2. Roast for 14 to 18 minutes, turning once, until the thickest strip reaches 165°F (74°C). Rest for 5 minutes.

3. Stir the yogurt, lime juice, and parsley together. Toss one-third of the sauce with the cabbage and carrots.

4. Warm the tortillas, then divide the slaw and chicken among them. Spoon over the remaining sauce, fold in the sides, and roll tightly.

Sources

1. USDA FoodData Central — April 2026 data release