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I originally used these mango chicken lettuce wraps to test wheat. I made a version of the filling and served it in tortillas instead of the lettuce leaves. This filling would still go well inside a tortilla but in order to make this a phase one recipe I serve it in the lettuce. It tastes great with the fresh crunch of lettuce leaves and has a fraction of the carbs and calories this way. Not to mention it’s now completely gluten and wheat free!

You can cook your chicken in whatever way you prefer. I’ve linked below to my shredded chicken recipe but you can easily pan fry the breasts as well. I advise heating olive oil over medium low heat and seasoning the chicken breasts with salt and pepper. Cook for 7-9 minutes on one side, flip and cover, cook for another 10 until internal temperature reaches 160 F. Simple and foolproof way to get nice browned pan fried chicken to add to any salad or these mango chicken lettuce wraps.

If you can time it right you can serve these wraps with all of the ingredients warm. But it’s just as delicious cold the next day. I think the flavor is stronger after being chilled. The mango and apple cider vinegar work together in this salad and make for a great lunch to have all week long. I am always fond of meals that make great leftovers and these mango chicken lettuce wraps really fit that bill!

Buy Local Honey!

I love honey. I even recently came to the realization that honey bees are my spirit animal. I have lots of reasons, if you must know you can hit me up on my Instagram @flavorfuleliminationdiet

But back to the matter at hand. Buying local honey. One of the main reasons to buy local honey is because there is evidence to suggest that consuming honey made from pollinators of your local flora can help reduce allergy symptoms. If you’re trying an elimination diet I can guess that you may be experiencing a few of these symptoms. Local honey may be able to help.

I found this great site that can help you find honey in your area! https://www.localhoneyfinder.org/

Ingredients

2 cooked chicken breasts (try this!)
2 mangoes
1 large carrot, shredded
3 cups cooked quinoa (I used red but white is good too)
¼ cup apple cider vinegar
¼ cup olive oil
¼ cup honey
½ tsp cumin
¼ tsp coriander
½ tsp salt or to taste
1/4 tsp black pepper
2 avocados, diced or sliced for topping
large leaf lettuce for serving

Instructions

Whisk together the apple cider vinegar, oil, honey, and seasonings in a large serving bowl
cube the mango and add the mango, cooked chicken, carrot, and quinoa to the dressing, toss well
option to chill for an hour to let flavors meld
serve in lettuce leafs topped with avocado