NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup young green jackfruit

2 medium corn tortillas

1 cup shredded cabbage

2 tbsp nonfat Greek yogurt

1 tbsp lime juice

0.25 tsp olive oil

1 tsp smoked paprika

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.13 whole avocado

PREPARATION

• 1

  Drain the canned jackfruit and rinse thoroughly, then use your hands or a fork to shred the pieces into a pulled texture.

• 2

  Poach or grill the chicken breast until fully cooked, then shred it into thin strips using two forks.

• 3

  Heat the olive oil in a large skillet over medium heat and add the shredded chicken and jackfruit.

• 4

  Stir in the smoked paprika, cumin, garlic powder, sea salt, and black pepper, cooking for 5-7 minutes until the edges are slightly browned.

• 5

  In a small bowl, whisk together the Greek yogurt and lime juice, then toss with the shredded cabbage to create the slaw.

• 6

  Warm the corn tortillas in a dry pan or over an open flame for 30 seconds per side until pliable.

• 7

  Divide the smoky chicken and jackfruit mixture between the tortillas and top with the zesty slaw and sliced avocado.