10+ Lunch Box Recipes for Quick and Delicious Midday Meals

Lunch box recipes make it easier to prep meals that are simple to pack, tasty, and actually good for you. Whether you’re heading to work, school, or just out for the day, having a stash of options can save you some midday stress.

Great lunch box recipes are all about simplicity and saving time, but you still want your food to taste good and keep you going. With a little planning, you can keep lunch from getting boring.

Ingredients

• Depends on the recipe you pick

Cooking Instructions

• Just follow the steps for each recipe below.

1) Chicken Salad Sandwich

Chicken salad sandwiches are a classic lunch box pick. Just mix cooked chicken with mayo or a lighter dressing.

Toss in some diced apple or grapes for sweetness and crunch. Pecans? Sure, if you want extra texture.

A bit of Dijon mustard or some chopped herbs will perk up the flavor. This sandwich holds up well and actually tastes good cold.

Store your chicken salad in an airtight container until you’re ready to eat. It’s easy to make ahead and packs a solid protein punch.

Ingredients

• 2 cups cooked chicken, shredded or chopped
• 1/3 cup mayonnaise or Greek yogurt
• 1/4 cup diced apple or grapes
• 1/4 cup chopped pecans (optional)
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Bread slices or sandwich rolls

Cooking Instructions

1. Mix chicken, mayo, and Dijon mustard in a bowl.
2. Stir in the apple or grapes and pecans.
3. Season with salt and pepper.
4. Spread the chicken salad on bread or rolls.
5. Pack it up and keep chilled.

For more tips, check this chicken salad sandwich recipe.

2) Peanut Butter and Banana Wrap

Peanut butter and banana wraps are ridiculously easy. They work for kids and adults, and they’re surprisingly filling.

Just grab a tortilla and smear on some peanut butter. Lay down banana slices, maybe a drizzle of honey if you’re feeling it.

Roll it up tight and slice into bite-sized pieces. These wraps travel well and don’t make a mess.

Ingredients

• 1/2 cup creamy peanut butter
• 4 whole wheat or regular flour tortillas (8 to 10 inches)
• 2 small bananas, sliced
• 1/4 cup honey (optional)

Cooking Instructions

1. Lay a tortilla flat.
2. Spread about 2 tablespoons peanut butter over it.
3. Top half with banana slices.
4. Drizzle honey if you want it sweeter.
5. Roll tightly from the banana side.
6. Slice into smaller pieces.

3) Peas Pulao (Matar Pulao)

Peas Pulao is a light, flavorful rice dish that fits perfectly in a lunch box. Cook basmati rice with green peas and a few whole spices like cinnamon and cloves.

Fresh or frozen peas both work. Toasting the spices first really wakes up their flavor.

Pair this with raita or salad if you have time. It cooks quickly and stays soft if you get the rice-to-water ratio right.

Ingredients

• 1 cup basmati rice
• 1 cup green peas (fresh or frozen)
• 1 tablespoon oil or ghee
• 1 cinnamon stick
• 3-4 cloves
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 ¾ cups water
• Salt to taste

Cooking Instructions

1. Rinse and soak rice for 20 minutes, then drain.
2. Heat oil or ghee in a pot, add cumin, cinnamon, cloves, and bay leaf.
3. Toss in peas and sauté for a couple of minutes.
4. Add rice, stir gently.
5. Pour in water and salt, bring to a boil.
6. Cover, reduce heat, and cook for 15 minutes until water’s gone.
7. Let it rest covered for 5 minutes, then fluff with a fork.

For more tips, see this Matar Pulao recipe.

4) Corn Fried Rice

Corn fried rice is fast and flexible. Use up leftover rice, toss in some sweet corn, and you’re halfway there.

Just add whatever veggies you’ve got around. It’s ready in about 15 minutes, which is a win for busy days.

A splash of soy sauce or your favorite seasoning brings it all together. Add extra veggies like peas, carrots, or bell peppers for color and crunch.

Ingredients

• 3 cups cooked rice
• 1 cup corn kernels (frozen or boiled)
• 1 small onion, chopped
• 1-2 cloves garlic, minced
• 2 tablespoons oil
• 2 tablespoons soy sauce
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a pan over medium.
2. Sauté onion and garlic until soft.
3. Add corn, cook a couple of minutes.
4. Add rice and soy sauce, stir well.
5. Cook for 5 minutes, mixing often.
6. Season with salt and pepper.
7. Serve warm or pack it up.

For more details, check out this corn fried rice recipe.

5) Egg and Cheese Sandwich

Egg and cheese sandwiches are a no-brainer for lunch. You can fry or scramble the eggs—whatever you like.

Melt some cheese on top for that creamy bite. Toast the bread for crunch, and add a swipe of butter or mayo if you want.

It’s quick to throw together before you head out. This sandwich stays tasty until lunchtime.

Ingredients

• 2 eggs
• 1-2 slices of cheese
• 2 slices of bread (whole wheat works well)
• 1 tablespoon butter
• 1 tablespoon mayonnaise
• Salt and pepper to taste

Cooking Instructions

1. Heat butter in a pan over medium.
2. Cook the eggs how you like, season with salt and pepper.
3. Toast the bread.
4. Spread mayo on the toast.
5. Stack eggs and cheese on one slice, top with the other.
6. Wrap it up for your lunch box.

You can find a basic fried egg and cheese sandwich recipe here.

6) Dill Pulao

Dill Pulao is a fresh, herby rice dish that comes together fast. The dill gives the rice a unique, mild flavor.

No onions or garlic here, so it’s vegan and lighter. You can eat this for breakfast, lunch, or dinner—honestly, it works anytime.

Pair with yogurt or a salad if you want a little more on the side. Soaking the rice first makes the pulao nice and fluffy.

Ingredients

• 1 cup rice, washed and soaked
• 1 cup fresh dill leaves, chopped
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 green chili, chopped (optional)
• Salt to taste
• 2 cups water

Cooking Instructions

1. Heat oil in a pan, add mustard seeds and let them pop.
2. Toss in chili and dill, sauté for a couple of minutes.
3. Drain the rice and add it, stir gently.
4. Pour in water and salt, bring to a boil.
5. Cover, cook on low for 15-18 minutes.
6. Let it sit for 5 minutes before serving.

For a quick guide, check the detailed Dill Pulao recipe here.

7) Tuna Salad with Veggies

Tuna salad with veggies is a fast, healthy lunch. Mix tuna with crunchy veggies for freshness.

Season with garlic powder, onion powder, and a splash of lemon juice. Mayo or Greek yogurt makes it creamy.

You could toss in grapes or sauerkraut if you want to mix it up. This salad is great for meal prep—just make it ahead and you’re set.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• ½ cup mixed chopped veggies (celery, cucumber, or carrots)
• ⅓ cup mayonnaise or Greek yogurt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp lemon juice
• Optional: ½ cup grapes or ½ cup sauerkraut

Cooking Instructions

1. Mix tuna, mayo or yogurt, garlic powder, onion powder, and lemon juice in a bowl.
2. Stir in the chopped veggies.
3. Add grapes or sauerkraut if you’re feeling adventurous.
4. Chill for 30 minutes before packing.

More ideas for making this easy tuna salad are available at Veggie Loaded Tuna Salad.

8) Potato Rice (Aloo Rice)

Potato Rice, or Aloo Rice, is a straightforward, filling lunch box meal. Cook rice, sauté some potato cubes with spices, and mix them together.

You can add garlic, ginger, pepper, or even a handful of cashews for a little something extra. It holds up well in a lunch box and doesn’t get mushy.

Cut the potatoes small and brown them nicely before adding to the rice. Mix gently so the rice stays fluffy.

Ingredients

• 1 cup rice
• 2 medium potatoes, peeled and cubed
• 1 teaspoon ginger, chopped
• 1-2 cloves garlic (optional)
• 1-2 green chilies (optional)
• 1 tablespoon oil
• Salt and pepper to taste
• A handful of cashew nuts (optional)

Cooking Instructions

1. Wash the rice and cook it until fluffy. Set it aside.

2. Heat oil in a pan. Add the ginger, and if you like, toss in garlic and green chilies.

3. Add the cubed potatoes. Let them cook over medium heat until they’re browned and soft—don’t rush it.

4. Toss in some cashew nuts and a pinch of pepper. Give it another two minutes.

5. Gently mix the cooked potatoes and spices into the rice.

6. Add salt to taste. Mix everything together, but don’t mash it up.

7. Let it cool down before packing it into your lunch box.

You can find more tips on making potato rice here.

9) Bean and Lentil Salad

Bean and lentil salad just works for lunch boxes. It’s filling, healthy, and honestly, pretty easy to throw together ahead of time.

Mix up different beans—maybe black beans, kidney beans, and lentils—with fresh veggies and herbs.

A simple dressing of lemon juice, olive oil, and a sprinkle of cumin or coriander does wonders.

This salad keeps well in the fridge for a couple of days, so you can make it in advance.

Want a little extra crunch or flavor? Add some nuts or a handful of fresh herbs.

You can eat it cold or just let it come to room temp—either way, it’s still tasty.

Ingredients

• 1 cup cooked lentils
• 1 cup black beans, drained and rinsed
• 1 cup kidney beans, drained and rinsed
• 1 small red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped

Cooking Instructions

1. Toss lentils, black beans, kidney beans, red onion, and cherry tomatoes into a big bowl.

2. Whisk olive oil, lemon juice, cumin, salt, and pepper together in a small bowl.

3. Pour the dressing over the beans and lentils. Gently toss to mix.

4. Sprinkle fresh parsley or cilantro on top.

5. Chill in the fridge for at least 30 minutes before you pack it for lunch.

10) Grain Salad with Chickpeas

This grain salad with chickpeas really hits the spot for lunch. You get protein and fiber from the chickpeas, plus a mix of cooked quinoa or whatever grain you like.

Chopped cucumber, tomato, and bell pepper add some crunch and color.

A bright, lemony dressing pulls it all together. Fresh herbs like parsley or dill give it a little extra pop.

It works great for meal prep, since it keeps well and you can eat it cold or at room temp.

Easy to pack, and it goes nicely with fruit or a few crunchy nuts on the side.

Ingredients

• 1 cup cooked quinoa (or your favorite grain)
• 1 can chickpeas, drained and rinsed
• 1/2 cucumber, chopped
• 1/2 red bell pepper, chopped
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cook the quinoa just like the package says. Let it cool off.

2. Grab a big bowl. Toss in the quinoa, chickpeas, cucumber, bell pepper, onion, and parsley.

3. In a smaller bowl, whisk together lemon juice, olive oil, salt, and pepper.

4. Pour that dressing over your salad. Give everything a gentle toss.

5. Chill the salad, or hey, just pack it straight into your lunch box if you’re in a hurry.

You might want to check out this quinoa salad with chickpeas recipe too—it’s pretty similar and super easy.