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A carefully crafted, kidney-friendly lunch featuring a lean turkey breast wrap and a refreshing vinegar-based cabbage slaw. This meal prioritizes fresh ingredients to minimize sodium, potassium, and phosphorus, making it ideal for renal diets.
A light and refreshing wrap perfect for a kidney-friendly lunch. Freshly cooked turkey breast, crisp lettuce, and a simple herb dressing are bundled in a low-sodium tortilla for a delicious meal that's easy on the kidneys.
Serving size: 1 wrap
A crisp and tangy cabbage slaw made with just a few simple ingredients. This light, vinegar-based topping adds a refreshing crunch to tacos, pulled pork sandwiches, and grilled meats.
Serving size: 1 cup
Uses fresh ingredients and no added salt to keep sodium intake well below 300mg.
Fresh turkey and flour tortilla minimize phosphorus content for kidney health.
Cabbage, lettuce, and turkey are excellent low-potassium choices, ideal for CKD.
Provides 15-25g lean protein from turkey, meeting CKD guidelines.
Fiber from cabbage supports healthy digestion.
Yes, this meal is specifically designed to be kidney-friendly. It uses freshly cooked turkey breast to control protein, sodium, and phosphorus, and low-potassium vegetables like cabbage and lettuce. It avoids common high-risk ingredients for CKD patients.
One serving of this CKD-Friendly Fresh Turkey Wrap with Simple Cabbage Slaw contains approximately 350-450 calories. It provides a balanced nutritional profile within renal dietary guidelines.
This meal is complete on its own. For a beverage, choose water, unsweetened tea, or a low-potassium juice like apple or cranberry. Avoid high-potassium fruit juices.
Yes, you can prep the turkey breast and slaw components in advance. Store the cooked turkey and shredded cabbage/dressing separately in the refrigerator for up to 3 days. Assemble the wrap just before eating to prevent sogginess.
Yes, with careful portioning, this meal can be suitable for diabetics. The lean protein and fiber from vegetables can help manage blood sugar. Opt for a smaller tortilla or reduce the amount of turkey if closely monitoring carb intake.
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A carefully crafted, kidney-friendly lunch featuring a lean turkey breast wrap and a refreshing vinegar-based cabbage slaw. This meal prioritizes fresh ingredients to minimize sodium, potassium, and phosphorus, making it ideal for renal diets.
This american dish is perfect for lunch. With 302.45 calories and 14.940000000000001g of protein per serving, it's a healthy, low-calorie, kidney-friendly option for your meal plan.
Pat the turkey cutlets dry and season with garlic powder and black pepper. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat and cook the turkey for 3-4 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly against the grain.
In a small bowl, whisk together 2 tbsp extra virgin olive oil, apple cider vinegar, chopped fresh dill, and a pinch of salt until the dressing is well combined.
Warm the low-sodium tortillas in a dry pan or microwave for 10-15 seconds. Lay each tortilla flat, spread the herb dressing over the center, and top with shredded lettuce, sliced red onion, and the sliced turkey breast.
Fold in the sides of the tortilla and roll it up tightly from the bottom. Slice the wrap in half on a diagonal and serve immediately.
Combine the vegetables
Dress the slaw
Serve immediately
