Serves 4


  • 1 Tbsp. vegetable oil
  • 1 pound ground turkey
  • 1 red pepper, diced
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 1 tsp. minced, fresh ginger
  • 1/2 cup water chestnuts, drained and diced
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. Sriracha
  • 1 head Boston or Bibb lettuce, leaves separated
  • Small handful of cilantro, chopped
  • Small handful of unsalted, roasted cashews, chopped


    Warm the oil in a large skillet over medium heat.

    Add the turkey and break it up with a spoon as it browns. When it's almost cooked through, add the peppers, green onions, garlic and ginger. Keep pushing everything around in the pan until it smells amazing and the vegetables begin to soften. Pour in the water chestnuts, vinegar, soy sauce and sriracha and give it all a stir. Check that the turkey has cooked through. Transfer the mixture to a serving bowl.

    Place the meat filling, whole lettuce leaves and your chopped cilantro and nuts all on the table and let everyone assemble their own lettuce wraps. What works best is to make them right in your hand—cup a lettuce leaf in one hand, scoop in the fillings, fold up the leaf and tuck in. It's a bit messy, but that's half the fun.

    Excerpted from The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh and Ceri Marsh. Copyright © 2017 Sweet Potato Chronicles. Photography copyright © 2017 Maya Visnyei Photography. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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