Healthy & Special Diets > Recipes for Specific Health Conditions > Recipes for Kidney Disease > Low-Phosphorus Lunch Ideas

Low-Phosphorus Chicken and Vegetable Lettuce Wraps

A refreshing and kidney-friendly lunch option featuring lean chicken and colorful vegetables served in crisp lettuce cups. This recipe is low in phosphorus, potassium, and sodium, making it suitable for individuals with kidney disease. Enjoy a light and flavorful meal that supports your dietary needs.

Prep Time
15 minutes
Cook Time
0 minutes (chicken should be pre-cooked)
Servings
2
Ingredients
  • 150 g Cooked Chicken Breast, diced
  • 1/2 Red Bell Pepper, finely diced
  • 1/2 Cucumber, peeled, seeded, and diced
  • 1/4 cup Carrot, shredded
  • 2 Green Onions, thinly sliced
  • 2 tablespoons Fresh Cilantro, chopped
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Low-Sodium Soy Sauce (or Tamari)
  • 1/2 teaspoon Maple Syrup
  • 1/4 teaspoon Ground Ginger
  • 6-8 leaves Butter Lettuce Leaves

Preparation

Ensure the chicken breast is cooked and diced into small pieces. Prepare all vegetables by dicing the red bell pepper and cucumber, shredding the carrot, and thinly slicing the green onions. Chop the fresh cilantro.

Making the Sauce

In a small bowl, whisk together the rice vinegar, low-sodium soy sauce (or tamari), maple syrup, and ground ginger until well combined.

Combining Ingredients

In a medium bowl, combine the diced chicken, red bell pepper, cucumber, shredded carrot, green onions, and cilantro. Pour the sauce over the mixture and toss gently to coat evenly.

Serving

Wash and dry the butter lettuce leaves. Spoon the chicken and vegetable mixture into each lettuce leaf. Serve immediately and enjoy!

Nutrition Facts Estimated per 100g of product

Calories: Approximately 90-110 kcal
Protein: 12-15g
Fat: 2-4g
Carbohydrates: 5-7g
Phosphorus: 50-70mg (estimated, varies based on specific ingredients used).
Note: These values are estimates and may vary depending on specific ingredients and portion sizes. Consult with a registered dietitian for personalized dietary advice.

Other Important Considerations for Nutrition

When following a low-phosphorus diet, it's important to limit high-phosphorus foods such as dairy products, processed foods, nuts, and seeds. This recipe uses fresh vegetables and lean protein, which are generally lower in phosphorus. Always check the labels of any pre-made ingredients, such as soy sauce, to ensure they are low in sodium and phosphorus additives. Consult with a registered dietitian or healthcare provider for personalized dietary recommendations tailored to your individual needs and kidney health.

← Low-Fluid Tomato and Bell Pepper Soup Low-Phosphorus Tuna Salad with Cucumber and Dill →

FAQ

  • Can I use other vegetables in this recipe?

    Yes, you can substitute vegetables based on your preferences and what's available. Good low-phosphorus options include zucchini, cauliflower, and cabbage. Be mindful of the phosphorus content of any substitutions.
  • Is soy sauce safe for people with kidney disease?

    Regular soy sauce is high in sodium and can contain phosphorus additives. Use low-sodium soy sauce or tamari in moderation. Always check the label for sodium and phosphorus content.
  • How can I store leftover lettuce wraps?

    It's best to store the chicken and vegetable mixture separately from the lettuce leaves to prevent the lettuce from wilting. Store both in airtight containers in the refrigerator for up to 2 days. Assemble the wraps just before serving.