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22Oct 13

Quick and easy packed lunches for kids

As a working mum, it’s sometimes tempting to save time and energy by sending my children off to school with a store-bought packed lunch or with a few pounds of pocket money so they can buy lunch. But those meals are usually high in the bad stuff and low in the good, so I try to avoid doing this.

Instead, I like to prepare quick and easy packed lunches that are also tasty and healthy. The best packed lunches are the ones I can whip up and keep in the fridge during the week, so when it comes to filling my sons Jack and Rodger’s Spiderman lunchboxes in the morning, it only takes 5 to 10 minutes. I always include a piece of fruit and sometimes a small piece of chocolate if the boys have been good, and I avoid fizzy drinks at all costs.

Here are some of my go-to recipes for packed lunches. Bon appétit!

Egg mayo sandwiches are a quick and easy packed lunch.

Egg mayo sandwiches make for quick and easy packed lunches.

Sandwich mixes

You can prepare a large amount of sandwich mix and keep it in the fridge for days. These mixes also work well for husbands.

Classic tuna mayo


  • Canned tuna
  • Light mayonnaise
  • Red onions
  • Olives
  • Lemon
  • Salt and pepper
  • Cucumber (optional)

Finely chop the red onions and olives. Mix the tuna, mayonnaise, onions and olives together. Add a dash of lemon and salt and pepper to taste, and voila! Sometimes, I add sliced cucumber to the sandwich for an extra veggie.

Egg mayo


  • Boiled eggs
  • Light mayonnaise
  • Mustard
  • Chives
  • Spring onions
  • Salt and pepper
  • Tomato (optional)
  • Leafy greens (optional)

Mash the eggs with a fork and mix them in a bowl with mayonnaise and mustard. Then, add the chives, spring onions, and salt and pepper to taste. This mix goes really well in a sandwich with sliced tomato and and handful of leafy greens.

Asian chicken omelette wrap

Not all packed lunches have to include the same boring sandwiches. This Asian chicken omelette wrap is one of my favourite creative lunch recipes and a real hit with the kids.


  • Olive oil
  • 6 medium free-range eggs
  • 50 ml semi-skimmed milk
  • 1 red pepper, deseeded and thinly sliced
  • 200 g sugar snap peas, trimmed and halved lengthways
  • 1 teaspoon of light soy sauce
  • 210 g cooked roast chicken slices, shredded
  • Black pepper
  1. Brush a pan with olive oil. Beat the eggs with milk freshly ground black pepper. This mixture will make about four omelettes, depending on how big or small you want them to be.
  2. Once the pan is heated, pour a quarter of the egg mix into the pan and allow it to settle. Flip the omelette and cook for another two minutes. Repeat with the remainder of the egg mix and set the omelettes aside to cool.
  3. In the same pan, lightly fry the red pepper and sugar snaps for four to five minutes. Add the soy sauce and chicken, and let the mixture cook for one or two minutes.
  4. Evenly distribute the mix across all four omelettes, and wrap them up in grease-proof paper. Tie the package with a string to secure it.

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