Is H‑E‑B Meal Simple Buffalo Chicken Wrap with Buffalo Sauce Alpha-Gal Friendly?


Ingredients
White Meat Chicken (Boneless Skinless Chicken Breast With Rib Meat, Water, Vinegar, Salt), Whole Grain Lavash (Filtered Water, Whole Wheat Flour, Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Oat Fiber, Canola Oil, Sea Salt, Cultured Wheat, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Yeast), Blue Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Penicillium Roquefortii, Natamycin (To Protect Flavor)), Better Burger Leaf Lettuce (Green Leaf Lettuce), Medium Buffalo Sauce (Pepper Sauce (Cayenne Peppers, Distilled Vinegar, Water, Salt, Dried Garlic), Water, Canola Oil, Distilled Vinegar, Red Bell Pepper, Tomato Paste, Salt, Xanthan Gum, Dried Garlic, Dried Red Pepper, Dried Onion, Artificial Flavor, Sodium Benzoate (To Protect Quality), Natural Flavor, Calcium Disodium Edta (To Protect Quality)), Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Guar Gum, Citric Acid, Carob Bean Gum, Xanthan Gum, Natamycin (A Natural Mold Inhibitor)), Carrots, Cayenne Pepper Sauce (Aged Cayenne Red Peppers, Distilled Vinegar, Water, Salt & Garlic Powder), Green Onion
Look up any ingredient →What is a Alpha-Gal Friendly diet?
An Alpha-Gal diet eliminates mammalian meat and products containing mammalian-derived ingredients to prevent allergic reactions in people with alpha-gal syndrome. This includes beef, pork, lamb, dairy products, gelatin, and certain medications derived from mammals. The condition involves a specific sugar molecule found in most mammals, often triggered after a tick bite. People may experience delayed allergic reactions 3-6 hours after consuming trigger foods. The diet focuses on safe alternatives like poultry, fish, and plant-based proteins. When followed carefully, often with guidance from an allergist or dietitian, it can prevent serious reactions while maintaining adequate nutrition.
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