When I started looking around the internet for some great wraps to try for kidney disease I stumbled across this delightful recipe from Carlsbad Cravings (original recipe). The pictures looked amazing, but when I looked through the ingredients I groaned. This was a potassium-loaded recipe. I didn’t calculate the nutrition facts based on the original because with mango and avocado I knew it was going to be crazy high in potassium. Being a believer that we can make just about any recipe kidney-friendly, I made a few modifications and still came up with an incredible result. My family ate it for dinner and lunch the next day. We would have ate it again, but it was gone by then. At KidneyGrub we don’t think you should have to sacrifice flavor just because your food is lower in potassium and sodium, and this definitely doesn’t sacrifice flavor.
Poppy Seed Chicken Fruit Salad Lettuce Wraps
· 3 chicken breast, diced
· 1 large head butter lettuce
Poppy Seed Dressing/Marinade
· 2 tablespoon cider vinegar
· 1/4 cup canola oil
· 1 tablespoon lemon juice
· 1/4 teaspoon Worcestershire sauce
· 1/4 cup sugar
· 1 tablespoon sesame seeds
· 1/2 tablespoon poppy seeds
· 1 teaspoon minced onion
· 1/4 teaspoon paprika
· 1/4 teaspoon pepper
· Dash of sriracha (optional)
· 1 pint strawberries, chopped
· 1 large peach, chopped (can peel if desired)
· 1 cucumber, sliced and quartered
· 1- 1.5 c fresh pineapple diced
· 2 tablespoons red onion, diced
1. Mix together Poppy Seed Dressing/Marinade ingredients then add 3 tablespoons of the dressing (reserve the rest) along with chicken to large freezer bag and marinate for 1 hour up to overnight. (Note: I actually didn’t have time to marinate it so I just tossed it in the marinade and then cooked it… it was still good. It would probably be better if marinated though).
2. Heat a dash of olive oil in a large skillet. Add chicken, season with 1/2 teaspoon salt and cook until no longer pink.
3. Combine cooked chicken, fruit salad ingredients and reserved dressing to a large bowl, gently toss to combine. Chill for 1 hour up to overnight.
4. To assemble, spoon poppy seed chicken and fruit filling into butter lettuce leaves, allowing any excess dressing to drip off.
|Makes Approx. 8 Wraps||Serving size||Serving Size|
|Serving||1 wrap in lettuce||1 wrap in 8” tortilla|
|Carbohydrate||15 g (1 exchange)||40 g (3 exchanges)|
|Fat||9.3 g||12 g|
|Protein||17 g||21.5 g|
|Potassium||337 mg||372 mg|
|Sodium||43 mg||291 mg|
|Phosphorus||152 mg||204 mg|
These were an absolutely perfect spring dinner/lunch. Very flavorful and I didn’t miss the salt (a whole teaspoon in the original recipe) that I left out. I ate the filling the next day on top of a salad and packed some for my husband’s lunch. You’ll notice that the calories, sodium, and carbs are significantly different if you wrap it in lettuce versus a tortilla. Tortillas are very very salty items, but with a goal of <600 mg sodium per meal, you could still have 2 wraps in tortillas, maybe some carrot sticks on the side to fill you up and a glass of iced-tea or lemon water.