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

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