AuthorStacy SaundersCategory, DifficultyBeginner

Delicious chicken salad lettuce wraps made with low-histamine mayo! Ideal for lunch or dinner paired with fresh veggies and chips.

Serves: 2-3

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 Large chicken breast
 ¼ tsp Garlic powder
 ¼ tsp Onion powder
 ¾ cup Low histamine mayo
 ¼ cup Diced grapes (about a handful)
 ¼ cup Sliced celery (about 2 stalks)
 ¼ tsp Dill, dried (omit if you can't tolerate)
 1 Head of romaine or iceberg lettuce
 Green onion, sliced, for garnish
Histamine Level:1
 Rated a 1 due to garlic powder, dill, and lemon in the mayo.

Low histamine mayo

1

Boil chicken in a couple of inches of water seasoned with garlic and onion for 20 minutes or until cooked through. When cool enough, shred the chicken.

Instant pot option: Place frozen chicken in the instant pot with 1 cup of water. Season the chicken with garlic and onion. Close the lid, press the soup button and increase the time to 20 minutes. When finished, release the pressure. Let cool for 10 min in the fridge and then shred the chicken.

2

While chicken is cooking and cooling, slice up grapes, celery, and green onions. Wash and set aside the outer lettuce leaves.

3

Combine chicken, mayo, grapes, celery, and dill. Mix until the mayo coats everything evenly.

4

Scoop chicken salad onto your lettuce leaf, garnish with green onions, and enjoy!

I love how crisp and light lettuce wraps are, plus it's an easy substitution for gluten free sandwiches. The lettuce provides a nice crunch with the soft chicken salad. 

Ingredients

 1 Large chicken breast
 ¼ tsp Garlic powder
 ¼ tsp Onion powder
 ¾ cup Low histamine mayo
 ¼ cup Diced grapes (about a handful)
 ¼ cup Sliced celery (about 2 stalks)
 ¼ tsp Dill, dried (omit if you can't tolerate)
 1 Head of romaine or iceberg lettuce
 Green onion, sliced, for garnish
Histamine Level:1
 Rated a 1 due to garlic powder, dill, and lemon in the mayo.

Directions

1

Boil chicken in a couple of inches of water seasoned with garlic and onion for 20 minutes or until cooked through. When cool enough, shred the chicken.

Instant pot option: Place frozen chicken in the instant pot with 1 cup of water. Season the chicken with garlic and onion. Close the lid, press the soup button and increase the time to 20 minutes. When finished, release the pressure. Let cool for 10 min in the fridge and then shred the chicken.

2

While chicken is cooking and cooling, slice up grapes, celery, and green onions. Wash and set aside the outer lettuce leaves.

3

Combine chicken, mayo, grapes, celery, and dill. Mix until the mayo coats everything evenly.

4

Scoop chicken salad onto your lettuce leaf, garnish with green onions, and enjoy!

Notes

Low Histamine Chicken Salad Lettuce Wraps
IngredientsDirections
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2 Comments

  1. Julie January 20, 2022 at 9:06 pm

    Does this freeze well? Thanks!

    Reply ↓
    1. Stacy Saunders January 24, 2022 at 5:34 pm

      I don’t know, but my gut instinct is to say no. Mayo by itself freezes ok, but it can get a little thick and stringy. I feel like that combined with the chicken and the celery and grapes, the texture would probably be weird.

      Reply ↓

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