Running out of steam with lunch ideas for kids? We’ve been there; sometimes a PB&J just doesn’t cut it. We’ve rounded up a bunch of kid-approved wraps to keep lunchtime feeling fresh. They’re healthy and easy to put together, so they’re a win for everyone. Keep reading to add these ideas to your school lunch arsenal.

Meatless Mondays

Introduce your kids to the magic of Meatless Monday with this wrap from The Wimpy Vegetarian. With protein-rich quinoa, black beans and hummus, it'll keep them full for hours. To get the recipe, click here.

Taste the Rainbow

Watch your kiddo’s eyes sparkle in anticipation as you prepare this radiant wrap-up. With red, orange, green, purple and a nice dollop of cheese for a creamy feel, it’s really like eating the rainbow. Super Healthy Kids suggests adding chives (full of nutrients!) for a burst of flavor. Click here to get more recipes.

Ingredients
1 teaspoon of chopped chives
1 wedge of laughing cow cheese
Red tomatoes and red bell peppers sliced thinly.
Orange Carrots and orange bell peppers, sliced thinly
Green avocados and green lettuce, sliced thinly.
Purple cabbage, sliced thinly.

Method
1. Combine chives and cheese and spread this over a whole wheat tortilla.
2. Fill the tortilla with crunchy and colorful veggies!

Hunger Squash-ing

This scrumptious panini is a pocket of sweet butternut squash, warm black beans and ooey gooey cheese. It’s guaranteed to fill those small bellies to the brim. Recipe master Pinch of Yum recommends grilling the wrap for a firmer hold. For more kid-tastic recipes, visit A Pinch of Yum.

Ingredients
3 cups chopped butternut squash, steamed or roasted
1 cup cooked quinoa
1 cup rinsed black beans
chopped scallions
whole wheat wraps
white crumbly cheese (feta, gorgonzola, cotija, etc.)

Method
1. Mix the first four ingredients together; season with whatever suits your fancy.
2. Place 1 cup of filling on a wrap, sprinkle with cheese, and fold it up.
3. Grill on a griddle or panini press.

Double Take on Tofu

Put these eggless salad wraps on the menu today! Lunchbox Bunch notes that steaming the tofu first brings a firmer, eggy bite. We love how this can be eaten cold (aka made the night before) as a real time saver. For more yummy vegan easts, visit Lunchbox Bunch.

Ingredients
18 ounces firm tofu, cubed and steamed - salted to taste
1/2 cup vegan mayo, aka Vegenaise
1/3 cup Dijon mustard (classic Grey Poupon is the best)
1/4 tsp cayenne powder
1 tsp turmeric
1/2 tsp black pepper - fine
2 tsp seasoned rice vinegar
1/2 cup chopped sweet onion - Vidalia onions work best
also needed: 1 XL wrap tortilla, and greens (red leaf lettuce was used in the wrap seen below)

Method
1. Toss Well.
2. Chill.
3. Fill wrap and serve!

Hearty, Healthy and Homey

We often consider honey mustard to be the king of condiments. With Hungry Hannah's perfect balance of sweet, tangy and salty, drizzle it over your wrap of chicken and veggies and roll the wrap up tight to avoid sauce drippings on clothes. Satisfy that tummy rumble with more recipes at Hungry Hannah.

Ingredients
2 tsp plain Greek yogurt
1 tsp yellow mustard
3/4 tsp honey
1 whole wheat wrap
1 small breast grilled or baked chicken
2 slices of tomato
a small handful of fresh spinach (or lettuce)
1-2 tbsp shredded cheese

Method
1. To prepare the honey mustard sauce, whisk together the Greek yogurt, yellow mustard, and honey in a small bowl until smooth. Set aside.
2. Lay out your wrap on a flat surface and layer with chicken, tomato, spinach, and cheese.
3. Pour honey mustard sauce on top and roll up your wrap tightly.

A Blanket of Summer in a Wrap

With creamy avocados, crunchy lettuce, cheese and chicken all rolled up in the center, this California Chicken Wrap makes us miss summer already. Love Bakes Good Cakes' recipe is a fam fave for lunch or dinner, and there's always more meals to come—so shimmy over to her site for more food how-tos!

Ingredients
2 large flour tortillas, warmed
2 slices Monterey Jack cheese
8-12 thin deli-style chicken slices
A small handful of fresh spinach
1 small avocado, pitted and cut into slices
1 small Roma tomato, sliced
¼ cup Ranch dressing

Method
1. Layer the ingredients in the order given, dividing the ingredients evenly between the two tortillas.
2. Roll the tortilla up "burrito-style" around the ingredients.
3. To serve - Cut in half on a bias, if desired.

Beef Up and Roll

For that midday pick-me-up, Gather for Bread has the tastiest roast beef wrap recipe. Filled with cheese, spinach, tomatoes and roast beef, this wrap is best when heated in a panini press or grill pan so that the cheese melds everything together. Visit Gather for Bread for more mouthwatering delights.

Ingredients
1 tortilla
3-4 oz of deli-sliced roast beef
1 oz Havarti cheese, sliced
1 oil-packed sun dried tomato, chopped
1 handful of spinach
1 teaspoon Dijon mustard
1½ teaspoons mayonnaise
dash of oregano
dash of salt and pepper

Instructions
1. Heat panini press or grill pan over medium heat.
2. Meanwhile, mix together Dijon mustard and mayonnaise. Spread down the center of the tortilla. Top with roast beef and cheese. Layer with sun dried tomatoes and spinach. Sprinkle with oregano, salt and pepper. Slice in half and serve immediately.

Salty and Sweet Delight

With a medley of sweet and salty flavors wrapped in a healthy tortilla, this lunch is made to dance in your little one's mouth. Bonus points to the sweet kernels that add a juicy pop in this roll-up.

Ingredients:
1 whole wheat tortilla
1 slice of ham
1/4 cup of corn, drained
Sliced red pepper
2 lettuce leaves, sliced
2 tablespoons of low-fat mayo

Method:
1. Spread mayo on the tortilla.
2. Arrange lettuce, red pepper, ham and corn (in the center) of the tortilla.
3. Roll up tightly and pack!

Jerk in the Right Direction

Here’s a paleo chicken lettuce wrap recipe that’s so packed with flavor that your kids will be begging for more. It’s super light, so kids won’t be falling into a food coma during school. We recommend using a big piece of lettuce and pinning it tight with a toothpick for less of a mess. Hop on over to eMeals for more healthy recipes.

Ingredients:
2 tablespoons coconut oil
½ large onion, finely chopped
2 cloves garlic, minced
4½ cups chopped cooked chicken
2 tablespoons fresh lime juice
1 tablespoon Jerk seasoning
1 tablespoon chopped fresh thyme
2 heads Bibb lettuce

Method
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook 6 minutes or until onion is browned.
3. Stir in chicken, lime juice and Jerk seasoning; cook 3 minutes. Stir in thyme.
4. Separate lettuce leaves, and fill leaves evenly with chicken mixture.
5. Roll up, if desired.

— Christal Yuen

 

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