‘The Family Dinner’: Connect with kids over Thai chicken wraps

Cell phones. Computers. TV. Homework. How do parents and kids ever find time to talk to each other? Environmental activist and producer Laurie David has an idea: Over dinner. In her new book, “The Family Dinner: Great Ways to Connect With Your Kids, One Meal at a Time,” David shares easy-to-prepare recipes and ideas for engaging children and teens during the most important hour of the day.

For example, consider just one recipe from the book, for Thai chicken wraps. David points out that kids can get involved by helping with the following tasks:

—Tearing the mint into little pieces.

—Pinching the tips and tails off the green beans.

—Washing the vegetables.

—Tasting to make sure the chicken is perfect.

Here’s the recipe so you can give David’s ideas a try at home:

Thai chicken wraps

Makes 4-6 servings


  • For the chicken filling:

    • 1 tablespoon vegetable oil
    • 2 cloves garlic, finely chopped
    • 2 tablespoons grated fresh ginger or 1/2 teaspoon ground ginger
    • 1/4 cup water or stock
    • 1 pound ground chicken
    • 1/4 cup chopped fresh mint leaves
    • 2 tablespoons sliced shallots
    • 1 teaspoon Asian chili sauce or to taste
    • 1 sliced Thai chile pepper (very spicy, so optional)
    • 1/4 cup lime juice
    • 2 teaspoons brown sugar
    • 2-3 tablespoons Asian fish sauce
  • For the wrappings and toppings:

    • 18 whole large lettuce leaves (about 3 lettuce heads)
    • 1/2 pound young raw green beans, thinly sliced on the diagonal
    • 2 cups bean sprouts
    • 1 cucumber, cut into strips with your peeler or mandoline
    • 1 large carrot, shredded
    • Some fresh mint, cilantro, and basil
    • Cut limes
    • Asian chili sauce
    • 1/2 cup chopped peanuts
  • For the dipping sauce:

    • 1/4 cup lime juice
    • 1/4 cup sugar
    • 1/2 cup water
    • 1/4 cup Asian fish sauce
    • 1 clove garlic, minced


Baking Directions:


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