I’m sure I’m not the only parent who skips lunch more often than not, or is guilty of scarfing down a couple handfuls of cheddar bunnies and calling it a meal. To avoid existing entirely off of children’s snack foods, however, I do have a couple go-to lunches I never seem to tire of. One of which are these Thai turkey wraps. I first heard of them from my friend Mandy (@teamwhole on Instagram), and there are tons of recipes online, but this is my favorite way to have them. I make the filling ahead of time, usually a double batch, and eat it in lettuce cups at home or add it on top of greens as a cold salad if I’m out of the house. They’re ridiculously easy and quick to make (about 15 mins and only one pan!), and if you’re not into following the rules (you rebel) you can play it fast and loose with the ingredients and add whatever you have on hand. I tend to bulk mine up with a lot of veg because that’s what I’m into, but this is your meal and you do it however you like!
here’s what you’ll need:
- zucchini, 1 large or 2 small
- red pepper, 1
- mushrooms, about 8
- butter lettuce
- 1 lb. ground turkey (I like 99% fat free)
- red curry paste, 2 tablespoons for a semi-spicy dish (more or less to your preference)
- sriracha or other chili sauce
- olive oil
Optional but recommended:
- green onion
- pickled carrots
First, brown the turkey in some olive oil, and salt and pepper to your liking. While that’s going, chop up your veggies in the amounts and sizes you’re into.
If you’ve got some herbs, get those ready too. I usually just rip up my basil and mint when I add them because it’s easy and quick and I’m not one for perfection in the kitchen anyway.
After the turkey is browned, add all your veggies, herbs, and curry paste. If you’re more of a mild-preferring kind of human, I’d go with one tablespoon and adding more later on.
Cook, stirring to incorporate everything in your pan until your veggies are soft, adding a little more olive oil if it needs it (you’ll know, I promise). At this point, you may want to salt and pepper a little more, add more curry paste, or season with your chili sauce and lime.
When you’re happy with your filling, fill up your lettuce cups, garnish with cilantro and chili sauce, squeeze a little lime and dig in. I made some quick picked carrots for the occasion but that’s totally optional.
p.s. If you’d like to make this kid friendly, wait to add the spicy stuff until the end. Once the turkey and veggies are cooked, move a few portions to a bowl and they’re kid ready. Then, add the chili paste and chili sauce to the remaining turkey for yourself.