Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): ¼ adult portion

Young child (age 5-9): ½ adult portion

Older child (age 10-13): ¾ adult portion

Teenagers (14+): 1 adult portion

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

The tortillas are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium ingredients, such as Avocado, this recipe is low in potassium, when following the quantities in the ingredients, the cooking method, and the serving sizes. Therefore, suitable for those advised to lower potassium in their diet. This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the chicken, tortilla wraps and cheese, therefore if you have been prescribed a phosphate binder you should take as directed.

To lower the phosphate further you could consider replacing some or all of the meat with a plant-based alternative, such as 250g timed black beans-drained. However, this will also reduce the protein content of the recipe.

This recipe provides a source of protein. If you have been advised to eat less protein, consider reducing chicken to 100g and increasing beans to 200g-250g.

If you need to gain weight, have a growing child who needs more calories, or have a poor appetite, you can use a tablespoon of extra oil to cook the chicken. Adding extra meat or cheese to increase calories will increase phosphate content of the recipe.

Consider using 200g tempeh or tofu instead of chicken.

Consider using non-dairy sour cream alternatives.

Use gluten-free tortillas.

Use wholemeal tortilla wraps.

Use vegetable/sunflower oil.

Use a vinegar that you have in the kitchen.

If you don’t have all the spices handy, consider using fajita seasoning mix (check for no added salt versions).

Use Iceberg lettuce instead of mixed salad leaves.

Use any smooth mustard of your choice.

This dish is best eaten freshly made. Any leftover dressing can be stored in the fridge for up to a week.

This can be served with Taco shells or rice as an alternative.

You can make your own guacamole:

1 ripe avocado – peeled and pitted and mashed with a fork

1 red chilli – seeded and finely chopped

juice of 1 lime

small handful of fresh coriander – finely chopped

1 small red onion – peeled and finely chopped

mix all of the ingredients together.