4 No-Cook Lunch Boxes Ideas You Won’t Get Tired Of

We all know that: Lunch prepping could be a drag! This collection aims to make your life a bit easier by introducing you to quickly throw together a delicious and healthy lunch with these easy, no-cook recipes.

Whether it’s a salad or a sandwich, these lunches will keep you satisfied all afternoon. Let’s get ready to put all the ideas below in a box, both kid and adult-friendly!

1.     Vietnamese Rice Paper Wraps

This is a wonderfully healthy deep-fried spring roll! Gone are the days of slaving around a pot of hot oil, and welcome to the days of making these healthy and incredibly quick rolls.

·      Ingredients:

-     Mangoes, sliced

-     Ground Black Pepper, sliced

-     Cucumbers, sliced

-     Rice Paper Wrappers

-     Prawns, cooked

-     Fresh Cilantro

-     Rice Noodles

-     Sesame Seeds

-     1 Tbsp Soy Sauce

-     1 Tbsp Sesame Oil

-     1 tsp Honey

-     1/2 Lime juiced

-     Fresh Ginger, grated, juiced

-     1 Tbsp Fresh Cilantro, chopped

-     Small Chili Pepper, chopped

·      Method:

-       Submerge Rice Paper Wrappers in water for about 2 seconds. Then transfer to your working board.

-       Add Prawns, Mangoes, Fresh Cilantro, Cucumbers, Ground Black Pepper, Rice Noodles, and Sesame Seeds.

-       Roll the wraps by first tucking in the top and the bottom of the wrap, then rolling it lengthwise.

-       Combine sesame oil, soy sauce, honey, lemon juice, fresh ginger, fresh cilantro, and chili pepper. Mix well.

-       Serve wraps with sauce and enjoy!

2.     Spicy Tuna Sushi Burrito

A flavorful mix of the best of different world cuisines is the perfect lunch or light dinner. It’s full of raw tuna in a sriracha mayo sauce and fresh veggies.

·      Ingredients:

·      For Sushi Rice:

-       4 cups of Warm Cooked White Rice (2 cups uncooked)

-       1/4 cup of Rice Vinegar

-       2 Tbsp Granulated Sugar

-       1/2 tsp Salt

·      For Spicy Tuna:

-       13 oz Sushi Grade Ahi Tuna

-       1/3 cup Mayonnaise

-       1 Tbsp Sriracha

-       or to taste

-       2 Tbsp Chopped Scallions

-       1 tsp Soy Sauce

-       1/2 tsp Garlic Powder

-       1/2 tsp Ground Ginger

-       1/2 tsp Rice Vinegar

·      For Assembly:

-       8 Nori Sheets

-       2 Small Avocados, thinly sliced

-       1 Small Red Onion, thinly sliced

-       2 Persian Cucumbers

-       sliced into strips

-       to taste

-       Chopped Fresh Cilantro Leaves

-       1 Tbsp Roasted Sesame Seeds

·      Method:

-       Add the Granulated Sugar, Rice Vinegar, and Salt to the Short Grain White Rice and toss gently to combine while the rice is warm. Cover and set aside to come to room temperature.

-       In a small bowl, combine the Mayonnaise, Sriracha, Scallions, Soy Sauce, Garlic Powder, Ground Ginger, and Rice Vinegar.

-       Dice the Sushi Grade Ahi Tuna into 1/2-inch pieces. Add the fish to a large bowl. Pour the sauce over the top and gently toss to combine.

-       To assemble the burrito, lay a Nori Sheets down and draw a 1-inch line of water with your finger along the long side. Place the other sheet overlapping it, then press down to smooth out the seam.

-       Over a sushi mat, spread roughly 1 cup of seasoned, cooked rice along the middle of the seaweed in a 7x5-inch rectangle, leaving roughly 2 inches of free seaweed along the short sides and 1 inch on the far side.

-       Add ¼ of the fish, a few slices of Avocados, some Persian Cucumbers strips, Red Onion, and Fresh Cilantro Leaves to the middle in a line. Sprinkle with a teaspoon of Roasted Sesame Seeds.

-       To roll, begin to roll the nearest long side away from you, tucking the ingredients in as you move. Once you've tucked the ingredients underneath, pull the sides in and complete the roll. Seal with another stream of water along the edge.

-       Wrap in parchment, then cut in half before serving.

3.     Mashed Chickpea Salad

This simple Mashed Chickpea Salad is awesome going great in a sandwich, in a wrap, with veggies or crackers, or on its own.

·      Ingredients:

-       400 mL Chickpeas

-       strained, rinsed, and dried

-       1 Tbsp Dijon Mustard

-       2 cloves Garlic

-       pressed or finely chopped

-       1/4 cup Finely Chopped Red Onions

-       or 1 small shallot

-       1/4 cup Finely Chopped Scallions

-       1 handful Dried Dill Weed, chopped

-       2 Tbsp Vegan Mayonnaise

-       1/4 cup Chopped Pickles

-       1 Lemon, juiced

-       1 tbsp lemon juice

-       1 Tbsp Olive Oil

-       1 tsp Sea Salt

-       1/2 tsp Ground Black Pepper

-       1 dash Crushed Red Pepper Flakes

-       1 stalk Celery, finely chopped

-       3 Tbsp Chopped Pickled Jalapeño Peppers

·      Method:

-       For the salad, simply add Chickpeas, Dijon Mustard, Garlic, Red Onions, Scallions, Dried Dill Weed, Vegan Mayonnaise, Pickles, 1 tbsp of the juice of a Lemon, Olive Oil, Sea Salt, Ground Black Pepper, Crushed Red Pepper Flakes.

-       Continue to add Celery, and Pickled Jalapeño Peppers to a large mixing bowl. Combine using a pastry cutter or sharp tool that is easy for mashing.

-       Mash just till half the mixture is choppy, you don’t want to make hummus. Place into the fridge to set once you’ve reached a tuna salad-like consistency.

4.     Pimento Egg Salad Sandwich

Pimento Egg Salad sandwiches are as easy to make as delicious and fulfilling. It's the perfect lunch on the go and a great addition to a picnic.

·      Ingredients:

-       8 slices White Bread

-       or Bread of Choice

-       8 Eggs

-       1/4 cup Mayonnaise

-       2 Tbsp Dijon Mustard

-       1/4 cup Jarred Diced Pimientos

-       1/4 cup Sliced Scallions

-       1/4 cup Minced Red Onions

-       1/4 tsp Salt

-       1/4 tsp Ground Black Pepper

·      Method:

-       In a large saucepan, add 2 liters of water and bring to a boil. Gently place the Egg into the water. Cover and reduce heat to low, then cook for 11 minutes.

-       While they’re cooking, combine the Mayonnaise, Dijon Mustard, Jarred Diced Pimientos, Red Onions, Scallions, Salt, and Ground Black Pepper.

-       Prepare an ice bath with Ice (as needed) and water. Transfer the eggs to the ice bath to cool, then peel.

-       Chop the eggs and add them to a large bowl. Add the sauce and stir to combine.

-       Spread ¼ of the egg salad on 4 pieces of White Bread (8 slices). Top with another slice of bread.

-       Slice the Pimento Egg Salad Sandwich and serve with your sides of choice.

Credit: Sidechef