The first week of school, you may get creative with packed lunches, but most people start getting into a lunch routine that can become boring. These non-sandwich packed lunch ideas are sure to liven up your lunchboxes. If you’re in a rut when it comes to lunches, whether it be for school or the office, try these Primal alternatives to sandwiches!
Preheat your oven to 350 degrees Fahrenheit. Toss the chicken with the olive oil, pepper, dill, garlic, salt and juice from half of a lemon.
Lay the chicken out on a baking dish and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees on a meat thermometer.
Shred the meat with two forks. Add the juice from the remaining half of a lemon, celery, onion, ranch, and buffalo dressings and mix together. Scoop the pulled chicken into the pepper halves and top with chopped dill.
Preheat your oven to 350 degrees Fahrenheit. Toss the chicken with the olive oil, pepper, dill, garlic, salt and juice from half of a lemon. Lay the chicken out on a baking dish and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees on a meat thermometer.
Shred the meat with two forks. Add the juice from the remaining half of a lemon, celery, onion, ranch and buffalo dressings and mix together. Scoop the pulled chicken into the pepper halves and top with chopped dill.
Preheat your oven to 375 degrees Fahrenheit. Toss the chicken and sliced onion with the avocado oil, chili powder, paprika, garlic powder, salt, and juice from half of a lime.
Lay the chicken and onion out on a sheet pan and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Shred the chicken and mix the chipotle lime mayo in with the chicken and onion mixture.
Lay a square piece of parchment out in front of you in a diamond shape, with the sharp edges pointing north, south, east and west. Lay 3 pieces of lettuce next to one another horizontally, then 2 or 3 more pieces of lettuce vertically so that you have a bed of lettuce for your wrap.
Spread out a scoop of chicken salad on the lettuce wrap. Place a slice of bacon and red pepper on top, along with a few slices of avocado. Carefully take the bottom piece of parchment (the piece closest to you) and fold it over the wrap, like how you’d roll a burrito. Wrap it tightly so that the lettuce on the parchment folds over the fillings. Tuck the sides of the parchment in towards the middle and continue rolling the wrap so it resembles a wrap or burrito shape.
Slice the wrap in half and secure with a couple of toothpicks to keep the wrap from unraveling.
Repeat with the remaining wraps. When you’re ready to eat, pull down the parchment away from the lettuce as you eat it.
Preheat your oven to 375 degrees Fahrenheit. Toss the chicken and sliced onion with the avocado oil, chili powder, paprika, garlic powder, salt, and juice from half of a lime. Lay the chicken and onion out on a sheet pan and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Shred the chicken and mix the chipotle lime mayo in with the chicken and onion mixture.
Lay a square piece of parchment out in front of you in a diamond shape, with the sharp edges pointing north, south, east and west. Lay 3 pieces of lettuce next to one another horizontally, then 2 or 3 more pieces of lettuce vertically so that you have a bed of lettuce for your wrap.
Spread out a scoop of chicken salad on the lettuce wrap. Place a slice of bacon and red pepper on top, along with a few slices of avocado. Carefully take the bottom piece of parchment (the piece closest to you) and fold it over the wrap, like how you’d roll a burrito. Wrap it tightly so that the lettuce on the parchment folds over the fillings. Tuck the sides of the parchment in towards the middle and continue rolling the wrap so it resembles a wrap/burrito shape. Slice the wrap in half and secure with a couple of toothpicks to keep the wrap from unraveling.
Repeat with the remaining wraps. When you’re ready to eat, pull down the parchment away from the lettuce as you eat it.
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.
The first week of school, you may get creative with packed lunches, but most people start getting into a lunch routine that can become boring. These non-sandwich packed lunch ideas are sure to liven up your lunchboxes. If you’re in a rut when it comes to lunches, whether it be for school or the office, try these Primal alternatives to sandwiches!
Lay the chicken out on a baking dish and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees on a meat thermometer.
Lay the chicken and onion out on a sheet pan and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
