packed lunch

These quick and easy wraps make a healthy brown-bag lunch option. The beans add protein and a whole grain wrap will give you an added boost of dietary fiber. Be sure to choose low or no salt options for all the ingredients to control sodium content.

Lunchbox Black Bean Pinwheel Wraps Recipe

black beans,

tbsp prepared salsa

tbsp low-fat plain Greek yogurt

cilantro leaves

4, 8-inch whole grain tortillas

lettuce

Lunchbox Black Bean Pinwheel Wraps

These easy to make roll up sandwiches are perfect for kids packed lunch boxes. Make them in under 20 mins

Roll up sandwiches

bread

Margarine butter

fillings

Cream cheese and pickle

Grated cheese and ham

carrot and hummus

Peanut butter and strawberry/raspberry jam (omit peanut butter

Nutella

Mashed banana

Ready-to-eat pouches of grain mean you can have a healthy lunch in minutes. Mix with veg and sustainable tuna

Spicy tuna quinoa salad

onion

pepper

olive oil

red chilli

pouch ready-to-eat quinoa

cherry tomato

black olives

jar albacore tuna

Fry the onion and peppers in the oil until soft. Add the chilli and cool slightly.

Mix the quinoa, onion mixture, cherry tomatoes, olives and tuna together. Divide between 4 plates, pour over a little of the oil from the tuna jar, season and serve.

Everyone needs a few fun twists on the classics to keep them interesting. This is my fresh take on the classic chickpea salad sandwich: The Buffalo Chickpea Salad Wrap. It’s spicy, it’s tangy, and it’s bursting with crisp and crunchy veggies. It’s basically a party in your mouth! Oh yeah, did I mention that it’s super easy to make? This is about to be your new favourite lunch.

Buffalo Chickpea Salad Wraps - Vegan, Gluten-Free

19 oz can chickpeas, drained and rinsed

mayonnaise

tbsp vegan-friendly buffalo sauce

celery ribs, diced

carrots, shredded

green onions, diced

cilantro, chopped (optional)

sunflower seeds

salt and pepper,

Tortillas (Gluten-free, if required)

Lettuce or spinach

Mashed avocado, guacamole, or vegan ranch dressing

In a large bowl, lightly mash chickpeas with a potato masher or fork. There should be some whole chickpeas left for texture.

Add mayonnaise, buffalo sauce, celery, carrot, green onion, cilantro, sunflower seeds, and salt and pepper. Stir to combine. If the mixture is dry, add more mayonnaise, as needed.

Serve on a warmed tortilla (gluten-free, if required) with toppings of choice. Save in the fridge for up to 5 days.

Feed the family for under £5. This healthy recipe only costs 72p per serving. It is quick and easy to rustle up and a great way to use leftover chicken.

Warm chicken and barley salad

(5 ounces) pearl barley, rinsed well

salt

(4 ounces) frozen peas

spring onions, trimmed and sliced

spinach leaves

mint leaves

(8 ounces) cooked chicken, roughly shredded

Salt and black pepper

(½oz) flaked almonds, toasted

This filling, veg-packed vegetable tortilla is just 390 calories per serving. This dish is packed with flavour, despite being one of our low calorie meals. Double cream, goat’s cheese, and egg make a rich base for this tortilla. Add red peppers, new potatoes, new beans, peas, and fresh thyme and you’ve got one delicious lunch [&hellip;]

Vegetable tortilla

red peppers, deseeded and halved

potatoes

green beans,

thyme

frozen peas

eggs

300 milliliters carton double cream

goat’s cheese

thyme,

You will also need:

Approx. 30 x 22cm (12 x

Pan-fry vegetarian, chicken-style pieces with lime, chilli and garlic, then pile onto seeded tortilla wraps - cool before assembling if packing for lunch

Spicy avocado wraps

generous squeeze juice 0.5 lime

½ tsp mild chilli powder

garlic

wraps

avocado

red pepper

coriander

Mix the vegetarian, chicken-style pieces with the lime juice, chilli powder and garlic.

Heat the oil in a non-stick frying pan then fry the pieces for a couple of mins, while you warm the wraps following the pack instructions or if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.

Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken-style pieces, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

These tasty cheesy pastry puffs are a delicious savoury treat and easy to make. For more cheese recipes visit goodtoknow

Cheese and chive puffs

For the choux pastry:

(2 ounces) butter

(2½oz) plain flour, sifted

eggs,

(1 ounces) grated Cheddar or Parmesan

Good pinch of cayenne pepper/smoked paprika

For the filling:

(14 ounces) cream cheese

About 3tbsp finely snipped chives

baking sheets, lined

Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch

Spicy chicken & avocado wraps

chicken breast (approx 180 grams),

garlic clove, chopped

avocado,

Mix the chicken with the lime juice, chilli powder and garlic.

Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.

Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

This easy vegetarian dip is a healthy alternative to hummus and great with crudités in a lunchbox or served as a vegan pate as part of a snack selection.

Red lentil & sweet potato pâté

tsp smoked paprika

sweet potato

red lentil

thyme chopped,

vegetable stock (choose a vegan brand, if desired)

tsp red wine vinegar

pitta bread and vegetable sticks, to serve

Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.

Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.

Tiny omelette bites that are ideal for lunchboxes- dill, nutmeg and spring onion keep them flavour-packed, but they're still good for you

Mini spinach & cottage cheese frittatas

butter

baby spinach

tbsp low-fat cottage cheese

spring onions

dill

nutmeg

Heat oven to 180C/160C fan/gas 4. Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).

Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain. When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.

Beat the eggs and season well. Marble through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg. Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set. Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.

This healthy salmon and avocado rice bowl is packed with superfoods and makes a nutritious, energising lunch for two. Or, for a multi-coloured, many-textured healthy lunch, how about this salmon poke bowl recipe?

Salmon and avocado rice bowl with soy and lemon dressing

4½ tbsp soy sauce

Grated zest and juice 1 lemon

sustainable salmon fillets, skinned

tenderstem broccoli,

honey

pack Tilda

mini cucumbers, sliced (or ¼ regular cucumber, halved and sliced)

Cress/herbs, kimchi cabbage

Mix 4 tbsp soy sauce with the lemon zest and juice in a small bowl. Put the salmon fillets in another bowl, add half the soy/lemon sauce and turn to coat.

Add the broccoli to the steamer pan/basket over simmering water and steam for 3-4 minutes, then refresh under cold running water. Set aside.

Add the salmon to the steamer (discard the marinade in the bowl) and steam the fish for 5-6 minutes. Meanwhile, toast the seeds in a dry frying pan for 1 minute then, off the heat, stir in the remaining ½ tbsp soy sauce and ½ tbsp honey. Leave to cool.

Meanwhile, reheat the rice according to the pack instructions, then divide between 2 bowls. To each bowl add half the broccoli and avocado and a salmon fillet. Toss the cucumber in the remaining soy/lemon dressing, then share between the bowls. Serve with cress/herbs and pickled veg, with the sticky seeds scattered over.

These Rainbow Quinoa Salad Jars with Peanut Miso Dressing are the work lunch you've been waiting for! Ditch the boring sandwich and try these crunchy, flavor-packed salads.

Rainbow Quinoa Salad Jars with Peanut Miso Dressing

kale,

quinoa (uncooked)

edamame

peanuts (unsalted)

carrots,

purple cabbage, thinly sliced

bell pepper, diced

Tbsp green onions,

Tbsp cilantro, chopped

peanut butter

Tbsp miso

Tbsp maple syrup

Tbsp rice vinegar

tsp sesame oil

tsp sambal oelek (or sriracha)

hot water (note: you might not need all of it)

Meanwhile, prep the vegetables and set them up in an assembly line in order listed.

To make dressing: add all ingredients except water to a large bowl and whisk or stir with a fork until well combined. Slowly stream in hot water while mixing until it reaches the consistency of your liking. Add about 1/3 of the dressing to the kale and massage with your hands until fully coated and broken down (about 1-2 minutes). 

Line up four 16-oz, wide-mouth mason jars and add ~2 Tbsp of dressing to each. Then, layer the rest of the ingredients, evenly distributing between jars. Don&#8217;t be afraid to really pack it in!

Screw lids on and store in the refrigerator until ready to serve.

5-ingredient High-Protein Red Lentil Dip &amp; Spread is an oil-free, easy, and budget-friendly recipe. A creamy hummus-style spread for sandwiches, or a dip for veggies.

High-Protein Red Lentil Dip &amp; Spread

red lentils

tahini

tbsp lemon juice ((about 1 small lemon))

olive oil (or water)

tsp cumin

tsp ground ginger

turmeric

onion powder

cayenne pepper

Salt & black pepper (to taste)

Wash and cook the lentils: Rinse the lentils under cold water until the water runs clear. In a medium saucepan, cover the lentils with water to a depth of about 2 inches. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook covered for about 15 minutes, or until the lentils are just tender. Drain any excess water using a sieve.

Blend ingredients: Place the lentils, tahini, lemon juice, olive oil, garlic, ginger powder, cumin, turmeric, onion powder, and cayenne into a food processor. Pulse until smooth, adding water as needed until the desired consistency. Season with salt and pepper.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648898280/v1is37uwxw8x2k8em4bx.mp4

5-ingredient vegan High-Protein Red Lentil Dip & Spread is quick, easy, and cheap to make. Doubles as a creamy hummus-style spread for sandwiches, as well as a dip for veggies. Oil-free option.

High-Protein Red Lentil Dip & Spread

Satisfying and nutritious lunchbox fillers which take minutes to make

Lunchbox mains

chicken guacamole wrap

pasta salad

ham rolls

cheese ploughman's lunch

sweet potato & chickpea soup (all recipe ingredients below)

Chicken guacamole wrap Take 1 tortilla wrap and spread 2 tbsp shop-bought guacamole down the middle. Lay ½ shredded chicken breast and ½ sliced red pepper on top. Sprinkle with 30g grated cheddar and roll up tightly. Wrap in baking parchment and tie with string, or roll tightly in cling film (serves 1).

Very easy pasta salad Cook 85g pasta shapes, adding 3 tbsp each frozen peas and frozen sweetcorn for the final min. Drain; rinse in cold water. Mix 1 tbsp each natural yogurt and shop-bought balsamic dressing, with 1 tsp mayo. Pour onto the pasta, then stir in 1 tbsp chopped basil and 3 halved cherry tomatoes (serves 1).

Mini ham rolls Mix 1 tbsp mayo with 1 tsp each wholegrain mustard and honey. Split 2 small wholemeal rolls in half and spread each side with the mayo mix. Stuff each roll with 2-3 slices cucumber, 1 Baby Gem leaf and 1 slice ham (serves 1).

Ploughman's lunchbox Cut a chunk of cheddar and 1 apple into wedges (squeeze over some lemon juice to stop them going brown). Place 2 Baby Gem leaves in a container, then spoon 2 tbsp chutney into one leaf and use the other leaf to hold a salad made of 1 small grated carrot, 3 cherry tomatoes and 1 tbsp cress. Serve with a selection of crackers, if you like (serves 1).

Sweet potato & chickpea soup Heat 1 tbsp olive oil in a pan; soften 1 finely diced onion for 3 mins. Add 2 sliced garlic cloves, cook for 3 mins more. Add 1 tsp each ground cumin and ground coriander, cook for 1 min. Add 1 sweet potato, cut into 1cm cubes. Fry for 2 mins, then pour over 600ml hot vegetable stock. Boil for 10 mins until potato is tender. Add 220g can drained chickpeas. Heat through before whizzing until smooth. Stir in 1 tbsp soured cream and 50ml milk. Pour into a thermos when hot (serves 2).

This Chicken Wrap recipe is such an easy weeknight dinner. Done in about 25 minutes and delicious, these will become a regular meal in your house.

Top 19 packed lunch recipes from across the web

The most viewed packed lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 19 packed lunch recipes from across the web

The most viewed packed lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lunchbox Black Bean Pinwheel Wraps ...

Roll up sandwiches

Spicy tuna quinoa salad

Buffalo Chickpea Salad Wraps - Vega...

Warm chicken and barley salad

Vegetable tortilla

Spicy avocado wraps

Cheese and chive puffs

Spicy chicken & avocado wraps

Red lentil & sweet potato pâté

Mini spinach & cottage cheese fritt...

Salmon and avocado rice bowl with s...

Rainbow Quinoa Salad Jars with Pean...

High-Protein Red Lentil Dip &amp; S...

Lunchbox mains

Chicken Wraps

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Spinach and ricotta puff pastry

Roasted veg & couscous salad

The most viewed packed lunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

High-Protein Red Lentil Dip & S...