March is National Kidney Month. To help promote kidney health, UC Irvine Health renal dietitian and nutritionist Vanessa Rojas-Bautista, RDN, shares this chicken wrap recipe that’s kidney-friendly and delicious for anyone. She adds pineapple for a refreshing hint of warmer days ahead.
What foods are good for your kidneys?
A diet for those with chronic kidney disease (CKD) stages 1-4 is low in protein and low in phosphorus. However, if you’re on dialysis, you want a diet that is low in phosphorus but high in protein.
To make this a dialysis-friendly recipe, simply double the chicken and watch your albumin (blood protein) levels soar!
Grilled Pineapple Chicken Wraps
Servings: 8 (1/2 tortilla each)
Prep/total time: 15-20 minutes
- 1 medium carrot
- 1/2 cup diced pineapple
- 1/2 red bell pepper
- 1 stalk celery
- 1/2 cup fat-free mayonnaise (olive oil-based)
- 1/2 teaspoon (salt-free) onion powder
- 4 large flour tortillas, 8-inch size
- 8 ounces baked or grilled chicken breast (lightly seasoned with salt-free seasoning or pepper, optional)
Dice celery, carrots and bell pepper.
Combine mayonnaise and onion powder in a small bowl.
Spread 2 tablespoons of mayonnaise mixture on top of each tortilla.
In a separate bowl, combine diced vegetables and pineapple.
Place 1/4 cup of vegetable-pineapple mixture and 2 ounces of chicken on each tortilla.
Fold the outside edges of the tortillas inward and roll it into a burrito.
Secure tortilla halves with a toothpick, cut each tortilla roll in half and savor.
Per 1/2 tortilla serving:
- 239 calories
- 5 g fat
- 351 mg sodium
- 12.5 g protein
- 36 g carbohydrates
- 26 mg cholesterol
- 248 mg potassium
- 131 mg phosphorus
- 38 mg calcium
- 2.9 g fiber