Healthy lunchbox recipes for kids
Back to school season is the perfect time to shake-up your family’s food routine. Say goodbye to those sorry looking sandwiches and liven up lunchboxes with these super-tasty ideas.
Honey chicken wraps
Prep: 15 minutes (excluding marinating time)
Cook: 5 minutes
Makes: 4 wraps
• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tbsp oil
• 1 tbsp each soy sauce, lemon juice and honey
• 4 tortilla wraps
• A little light mayonnaise
• 2 tomatoes, deseeded and sliced
• ¼ cucumber, sliced into thin batons
• Iceberg lettuce, shredded
• 50g Cheddar cheese, grated
- Put the chicken into a bowl. Pour over the soy sauce, lemon juice and honey and leave to marinate for as long as possible.
- Remove the chicken from the marinade using a slotted spoon. Heat the oil in a frying pan and fry the chicken for 3 – 4 minutes until golden and cooked through.
- Warm the wraps for 1 minute in the microwave and set aside on a plate. Spread the mayonnaise along one end of a wrap, top with tomatoes, cucumber and lettuce, then spoon over the chicken and sprinkle with the cheese.
- Roll up around the filling, tucking in the sides so the wrap is sealed at both ends. Cut the wrap in half diagonally. Repeat with the remaining ingredients.
Quinoa and edamame salad
Prep: 10 minutes
Cook: 10-12 minutes
Makes: 2 portions
• 50g quinoa
• 1 carrot, peeled and grated
• 1 large tomato, deseeded and diced
• 1 bunch spring onions, sliced
• 4 tbsp sweetcorn
• 100g Edamame, cooked, refreshed in cold water and shelled
• 2 tbsp vinegar
• 4 tbsp olive oil
• 1 tsp honey
• ½ tsp grated ginger
- Put the quinoa and 300ml of water into a small saucepan. Cover with a lid then bring up to the boil. Stir and turn off the heat and leave until all of the water has been absorbed. Season and leave to cool.
- Spoon into a bowl, then add the carrot, tomato, onion, sweetcorn and edamame beans.
- Mix all of the ingredients together in a small bowl, then add to the salad and mix well.
Cheese and cherry tomato muffin
Prep time: 20 minutes
Cook time: 25 minutes
Suitable for freezing
• 225g self-raising flour
• 1 tsp baking powder
• 1 tbsp snipped chives
• 5 spring onions, finely sliced
• 70g mature Cheddar cheese
• 40g Parmesan, grated
• 30g feta cheese, crumbled
• 1 large egg
• 200ml buttermilk
• 75ml sunflower oil
• 10 cherry tomatoes, roughly chopped
• Freshly ground black pepper
- Preheat the oven to 160°C/325°F/Gas 3 and line a 12-hole muffin tray with paper cases.
- Sift the flour and baking powder into a bowl and add the chives, spring onion and cheeses in a bowl. Season with a little pepper.
- Mix the egg, buttermilk and oil together in a jug.
- Add the wet ingredients to the bowl of dry ingredients and gently mix.
- Divide the muffin mixture evenly between the paper cases, top with the chopped tomatoes and bake for 25–30 minutes until well risen and lightly golden.
- Remove from the oven and transfer the muffins in their paper cases to a wire rack to cool (they will deflate slightly). Store in an airtight container for up to 2 days.