Packed Lunch Ideas: Alternatives to Sandwiches

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!

 

 

 

Buffalo Ranch Chicken Stuffed Peppers Lunch Recipe

Ingredients

Directions

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.

Print
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buffalo chicken stuffed peppers next to bottle of ranch dressing

Buffalo Ranch Chicken Stuffed Peppers Lunch Recipe


  • Author: Mark's Daily Apple
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Buffalo ranch chicken in colorful bell pepper cups.


Ingredients

Scale

1.25 lbs. chicken breast/chicken tenders

1.5 tbsp. Primal Kitchen Olive Oil

1/2 tsp. black pepper

1/2 tsp. dried dill

1/2 tsp. garlic powder

1/4 tsp. salt

juice from 1 lemon

3/4 cup minced celery

1/4 cup minced onion

1/3 cup Primal Kitchen Ranch Dressing

24 tbsp. Primal Kitchen Buffalo Sauce

3 peppers, sliced vertically with seeds removed

Fresh dill, to garnish


Instructions

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.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Lunch, Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 305.1
  • Sugar: 3.2 g
  • Sodium: 474.4 g
  • Fat: 17.1 g
  • Saturated Fat: 2.7 g
  • Unsaturated Fat: 5.2 g
  • Trans Fat: .09 g
  • Carbohydrates: 5.31 g
  • Fiber: 1.9 g
  • Protein: 30.4 g
  • Cholesterol: 80.3 g
  • Net Carbs: 5.31 g

Keywords: stuffed peppers, buffalo chicken, ranch chicken

 

Chipotle Chicken Lettuce Wraps Lunch Recipe

Ingredients

  • 1 1/4 lbs. chicken tenders/breast
  • 1/2 sliced onion
  • 1 1/2 tbsp. Primal Kitchen Avocado Oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • Juice from 1 lime
  • 1/3 cup Primal Kitchen Chipotle Lime Mayo
  • 1 sliced avocado
  • 5 cooked bacon slices
  • 1-2 roasted red peppers, sliced
  • 1-2 heads green leaf lettuce

Directions

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.

Print
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packed lunch with strawberries, keto crackers, and chipotle chicken lettuce wraps

Packed Lunch Alternatives to Sandwiches: Chipotle Chicken Lettuce Wraps Lunch Recipe


Description

Smoky chipotle chicken wrapped in a cool lettuce wrap with bacon, avocado, and roasted red peppers.


Ingredients

Scale

1.25 lbs. chicken tenders/breast

1/2 sliced onion

1.5 tbsp. Primal Kitchen Avocado Oil

1/2 tsp. chili powder

1/2 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. salt

juice from 1 lime

1/3 cup Primal Kitchen Chipotle Lime Mayo

1 sliced avocado

5 cooked bacon slices

12 roasted red peppers, sliced

12 heads green leaf lettuce


Instructions

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.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Lunch, Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 wrap
  • Calories: 457.5
  • Sugar: 4.1 g
  • Sodium: 871.6 mg
  • Fat: 27.4 g
  • Saturated Fat: 5.1 g
  • Unsaturated Fat: 19 g
  • Trans Fat: .1 g
  • Carbohydrates: 11.6 g
  • Fiber: 4.7 g
  • Protein: 40.1 g
  • Cholesterol: 114.9 g
  • Net Carbs: 6.82

Keywords: chicken lettuce wrap, lettuce wrapped sub, lettuce wrapped sandwich, chipotle chicken sandwich, gluten free chicken sandwich

About the Author

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.

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