Chicken Caesar wraps
A delicious high protein wrap, that is kidney and lunchbox friendly. It’s also low in potassium and phosphate, so is ideal to take to dialysis.
Chef
Ingredients
175g cooked chicken
50g mayonnaise
1 garlic clove, crushed
50g piece of Parmesan cheese
100g iceberg lettuce, roughly chopped
¼ teaspoon Worcestershire sauce
Black pepper
4 soft tortillas
Method
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Step 1
Shred the cooked chicken into strips and add to a bowl with the chopped lettuce leaves and crushed garlic.
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Step 2
Shave thin slices of the parmesan into the bowl, then add the mayonnaise and Worcestershire sauce and stir gently to combine, seasoning with pepper.
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Step 3
To assemble the wraps, spoon ¼ of the mixture onto the bottom half of a tortilla. Fold the bottom of the tortilla up and over the filling.
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Step 4
Make two folds on either side and roll it up tightly. Repeat with the remaining three tortillas. Eat whole or cut in half to serve immediately, or wrap in foil to keep whole until you want to eat it.
Food facts
The main source of carbohydrate in this dish comes from the tortilla wrap. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.
If you stick to the serving sizes provided in this recipe, this dish is low in both potassium and phosphate. Both the chicken and Parmesan cheese contain phosphate, but the small portion used in this recipe keeps the overall phosphate content low. If you have been prescribed a phosphate binder, ensure you take them with this dish.
The chicken and cheese used in this recipe provide a source of protein which is great for people receiving dialysis and anyone who needs to eat more protein.
Use gluten-free tortilla wraps.
Use meat-free chicken-style pieces or chickpeas instead. Check that your Parmesan cheese is suitable for vegetarians.
Use meat-free chicken-style pieces or chickpeas instead. Use a suitable dairy-free mayonnaise and dairy-free hard Italian-style cheese.
There is no added salt in this recipe. The Parmesan cheese, Worcestershire sauce, mayonnaise, and tortilla wraps do contain salt, which makes this recipe slightly above the range to be classified as a low salt dish. To minimize the salt content, choose wraps with the lowest salt content. Measure the Worcestershire sauce, mayonnaise, and Parmesan cheese to avoid adding too much. To lower the salt content even further, you could consider using a teaspoon of lemon juice to replace the Worcestershire sauce and some natural yoghurt in place of the mayonnaise.
If you would like to lower the fat in this dish, choose a light mayonnaise.
Using a wholemeal wrap will increase the fibre in your diet.
Once made, keep in the fridge and use within two days. When packing for lunch, we recommend using a cool pack to keep it chilled.
If you don’t need four portions, you can scale the recipe down.