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Grilled pineapple chicken wrap

March 09, 2017 | UCI Health
grilled pineapple chicken wrap on plate

To help promote kidney health, UCI Health renal dietitian and nutritionist Vanessa Rojas-Bautista, RDN, shares this chicken wrap recipe that’s kidney-friendly and delicious for anyone. She adds pineapple for a refreshing hint of warmer days ahead.

What foods are good for your kidneys?

A diet for those with chronic kidney disease (CKD) stages 1-4 is low in protein and low in phosphorus. However, if you’re on dialysis, you want a diet that is low in phosphorus but high in protein.

To make this a dialysis-friendly recipe, simply double the chicken and watch your albumin (blood protein) levels soar!

Grilled Pineapple Chicken Wraps

Servings: 8 (1/2 tortilla each)

Prep/total time: 15-20 minutes

  • 1 medium carrot
  • 1/2 cup diced pineapple
  • 1/2 red bell pepper
  • 1 stalk celery
  • 1/2 cup fat-free mayonnaise (olive oil-based)
  • 1/2 teaspoon (salt-free) onion powder
  • 4 large flour tortillas, 8-inch size
  • 8 ounces baked or grilled chicken breast (lightly seasoned with salt-free seasoning or pepper, optional)


Dice celery, carrots and bell pepper.

Combine mayonnaise and onion powder in a small bowl.

Spread 2 tablespoons of mayonnaise mixture on top of each tortilla.

In a separate bowl, combine diced vegetables and pineapple.

Place 1/4 cup of vegetable-pineapple mixture and 2 ounces of chicken on each tortilla.

Fold the outside edges of the tortillas inward and roll it into a burrito.

Secure tortilla halves with a toothpick, cut each tortilla roll in half and savor.

Nutritional Information

Per 1/2 tortilla serving:

  • 239 calories
  • 5 g fat
  • 351 mg sodium
  • 12.5 g protein
  • 36 g carbohydrates
  • 26 mg cholesterol
  • 248 mg potassium
  • 131 mg phosphorus
  • 38 mg calcium
  • 2.9 g fiber

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