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[RECIPE] Turkey Salad Wrap

Whip up this easy-to-make turkey salad at night and have a great tasting lunch for school or work the next day! 



  • 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 cup 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-size bowl stir all ingredients together until well mixed. Put even amounts of mixture in your favorite flavored wrap, roll up and serve.

Serves 5

Nutrient analysis: Calories: 341, Protein: 26g, Carbohydrate: 23g, Fat: 16g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 74g, Sodium: 596mg, Potassium: 412mg, Phosphorus: 276mg.


People on dialysis have to limit many mainstream foods that most of us consider “healthy” — such as broccoli, oranges, and tomatoes. People don’t realize that these foods can actually contribute to declining health for dialysis patients. Chef Aaron McCargo, Jr. wants to help people live a better life on dialysis by offering recipes that are easy to make, taste great, and can be assembled on a budget.  That’s why he has partnered with Fresenius Medical Care, the nation’s leading network of dialysis facilities, to develop recipes like this TurkeySalad Wrap.  For more of Chef McCargo’s recipes, please visit


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