3 playful lunchbox recipes that spark little appetites
Tired of the same old sandwiches? These three playful, nutritious recipes will add a burst of colour and flavour to your child’s lunchbox. They’re easy to prepare, fun to eat, and made with ingredients you can feel good about.
Let’s get mixing, wrapping and tossing!
Whether you’re prepping for school lunches, picnic days or just a fun meal at home, these three recipes are packed with flavour and nourishing ingredients. And let’s be honest—food tastes even better when it’s wrapped in colour and creativity! 🍅
1. Beetroot hummus
pretty in pink!
Bright, bold and a brilliant alternative to classic spreads, this beetroot hummus adds a cheerful touch to crackers, sandwiches or veggie sticks.
You’ll need:
– 175 g cooked beetroot
– 2 tbsp tahini (sesame paste)
– 1 tin chickpeas (drained and rinsed)
– 1 clove garlic
– 1 tbsp lemon juice
– 1/2 tsp cumin powder
– Salt & pepper
How to make it:
Pop all ingredients into a blender and mix until you’ve got a light, fluffy hummus. The longer you blend, the creamier it gets. A great dip for lunchboxes or afternoon snacks!
2. Chicken wraps with mango & crunch
Wrap it, roll it, slice it—this combo is a lunchbox favourite! A colourful mix of creamy, fruity and savoury goodness.
You’ll need:
– 1 wholegrain wrap
– 2 tbsp cottage cheese or quark
– 1 tsp lemon zest
– 1/2 yellow pepper (cut into strips)
– 1/2 mango (cut into strips)
– A small handful of baby spinach
– Smoked chicken or turkey slices
– Salt & pepper
How to make it:
Mix the cottage cheese with lemon zest, salt and pepper. Spread it onto the wrap, then layer with pepper, mango, spinach and chicken. Roll it up, slice into pinwheels or enjoy whole!
Tip: want a warm version? Grill the wrap slightly for a melty twist.
3. Pasta salad with a herby yoghurt dressing
Fresh, colourful and filling—this pasta salad is perfect for little adventurers on the go!
You’ll need:
– 300 g wholewheat pasta
– 1 shallot (finely chopped)
– 250 g cherry tomatoes (halved)
– 1/2 cucumber (diced)
– 1 avocado (diced)
– 150 g cooked chicken (diced)
– 2 tbsp fresh chives (chopped)
– 1 tbsp fresh dill (chopped)
– 4 tbsp plain yoghurt
– 1 tbsp mayonnaise
– Juice of 1/2 lemon
– Salt
How to make it:
Cook the pasta al dente and rinse with cold water. In a large bowl, combine the shallot, cherry tomatoes, cucumber, avocado and chicken. Stir together the yoghurt, mayo, lemon juice, and herbs for the dressing. Mix everything gently and store chilled until lunch!
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