3 tasty no-cook lunch ideas

Project Lunchbox prepares you for your best lunchtime game. Discover the many creative ways you can make delicious lunches for yourself and your kids. 

Check out these delicious no-cook lunches that let you avoid using the oven without sacrificing any flavor.

Fruit Spring Rolls

Ingredients:

  • mango, peeled and sliced
  • shrimp, shells off, cooked and peeled, tails off
  • strawberry, sliced vertical 
  • kiwi fruit, peeled and cut into round slices
  • red cabbage, shredded
  • alfalfa sprouts
  • shredded carrots
  • cooked chicken, shredded
  • rice paper 
  • cooked Salmon
  • cooked rice or noodles (cooled)
  • dipping sauce of choice, like soy sauce, sriracha, etc. 

Instructions:

  1. Prepare fillings outlined above.
  2. Soak rice paper in a bowl of water.
  3. Lay out rice paper on a clean surface and fill with ingredients of your choice.
  4. Close the roll, use water to seal the edge if needed
  5. Dip into the sauce of your choice.

Greek Salad Lunch Box

Ingredients:

  • 2 pitas, sliced into triangles
  • 1/2 cup cherry tomatoes, halves
  • 1/2 cup thin sliced cucumber
  • 1/2 cup chickpeas, rinsed and drained
  • 1/4 cup olives, pitted and halved
  • ¼ cup bell peppers, sliced
  • 1/4 red onion, sliced thin
  • 1/4 cup Tzatziki sauce
  • 1/8 cup Feta cheese
  • 1 Tbsp fresh chopped parsley leaves

Instructions:

  1. In two separate airtight containers or lunchboxes, add ingredients equally as shown.
  2. Cover and refrigerate for up to 3 days.
  3. If using, keep pita bread separate until ready to eat!

Sandwich on a Stick

Ingredients:

  • Mini BLT
    • focaccia
    • bacon
    • cherry tomatoes
    • lettuce or cucumbers
       
  • Ham & Cheese
    • bread
    • ham
    • cheese
       
  • Caprese
    • cherry tomatoes
    • mini mozzarella balls
    • basil leaves
    • focaccia bread
       
  • For all sandwiches: butter or pesto spread, optional

Instructions:

  1. If desired, spread bread with butter, cream cheese or pesto. Cut into bite-size pieces.
  2. With each skewer, spear bread and fillings, repeating ingredients if desired and ending with a second piece of bread.

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