Turn Turkey Leftovers From Ho-Hum to Yum!

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Turn Turkey Leftovers From Ho-Hum to Yum!

Sworn off turkey? Think again

Don’t let post-Thanksgiving leftovers get you in the doldrums. Bold spices make this turkey salad wrap kidney-disease friendly; you’d never guess it’s low in sodium and a great choice for people with diabetes.

Kidney-Friendly Turkey Salad Wrap

3 cups (or 1 pound) diced, fresh-cooked turkey breast or turkey tenderloin, prepared without added salt

5 8-inch flour tortilla wrap shells

3/4 cup light mayonnaise

1/4 up light sour cream

1/4 cup celery

1/4 cup fine-diced onions

1/4 cup chopped sweet gherkin pickles

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

Dash of Tabasco sauce

1 tablespoon chopped fresh parsley

In medium-sized bowl, stir all ingredients together until well mixed. Put even amounts of mixture in your favorite flavor wrap, roll up and serve. Serves 5 (1 serving = 1 wrap)

Nutrient analysis calories: 341, protein: 26g, carbohydrates: 23g, fat: 16g, saturated fat: 4g, trans fat: 0g, cholesterol: 74g, sodium: 596mg, potassium: 412mg, phosphorus: 276mg

Chef Aaron McCargo Jr./Fresenius Medical Care