Monday, May 30, 2022

Chicken Lettuce Wraps - made migraine friendly!

Now that I'm testing histamine, I'm remembering some ground meat recipes I used to love. This one will not taste like a restaurant appetizer, since we don't have all of the prepared umami-filled sauces. But the crunch is there, and it has a satisfying amount of protein. 

Be aware that the water chestnuts have salicylates, so if you haven't cleared that chemical yet on your Good Days testing journey, or if you know you are sensitive to it, consider subbing in bamboo shoots. Just be sure you are checking that your can doesn't have anything added either way. 

Additionally, you can grind your meat at home if you are not testing histamines yet or are sensitive to them. We've used the food processor here since we don't even currently have access to our full kitchen arsenal. 

Migraine friendly Chicken Lettuce Wraps 

Inspired by and adapted from Damndelicious 


    1 tablespoon coconut oil
    1 pound ground chicken
    2 shallots, diced
    1 tablespoon freshly grated ginger
    1 (8-ounce) can of whole water chestnuts, drained and diced**
    2 tablespoons chives, thinly sliced
    Kosher salt and freshly ground black pepper, to taste
    1 head butter lettuce


1) Heat coconut oil and add ground chicken. Cook until browned through,  stirring to break up meat as it cooks. 
2) Add the chopped shallots and grated ginger and cook for a few minutes until the shallots are translucent. 
3) Stir in water chestnuts and chives, cooking a few more minutes until tender. Season with salt and pepper to taste. 
4) Serve with a small mound of the mixture in the middle of lettuce leaves, taco style. How much mix you add will vary depending on leaf size, but you want to be able to pick it up comfortably. 

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