The school term has just started again and that means many of us are back to packing lunch boxes. It can feel a little boring and tedious to make the same lunch boxes every day for our children. To help make the lunchbox more exciting for both you and your kids we have put together our top 3 healthy lunchbox ideas.

Chicken and Avocado Wraps

This quick and easy wrap is great for school lunches as it travels well and gets in all the nutrients your active kids need!

Ingredients you’ll need:

• ½ large ripe avocado
• ¼ lemon
• Sea salt
• 2 wraps or flatbread
• 1 cup pre-cooked bought roast chicken or chicken leftovers from dinner
• ½ Lebanese cucumber, cut into strips
• 4 cherry tomatoes, quartered

Step 1. 

Mash the avocado in a bowl, squeeze in the lemon and season with salt. Spread the avocado over the wraps and fill with the chicken, cucumber and tomatoes. Roll the wrap up and fold in the ends. Wrap in baking paper.

Healthy Chia Pots With Fresh Fruit

This taste pod of goodness is easy to whip up the night before and requires minimal mess and fuss!

Ingredients you’ll need:

• 6 tbsp chia seeds
• 2 cups milk of choice (dairy, almond, coconut)
• 3 tbsp maple syrup or honey
• Fruit of choice to serve

Step 1. 

Pour the chia seeds into a bowl, add the milk and maple syrup or honey and stir for a few minutes – this will ensure the chia doesn't stick together. Place the bowl in the fridge overnight.

Step 2. 

In the morning, take the chia out the fridge, divide between six pots and top with chopped fruit. Optional: drizzle honey over the top.

Fruit Crisps

This lunch box favourite is the perfect way to use up any fruit that is overripe or mushy.

Ingredients you’ll need:

• 500g of squishy fruit, roughly chopped 

Step 1. 

Preheat the oven to 70C fan-forced (or, if you're lucky enough to have a dehydrator, use that).

Step 2. 

Pop your squishy fruit in a pot to simmer with the lid on for 10 minutes, stirring occasionally. After 10 minutes, remove the lid and allow to bubble away and reduce for another 10 minutes. (Note: keeping the lid on will help the fruit sweat out some of its natural liquid and should mitigate the need to add any water. If you find that your fruit is refusing to yield, do feel free to give it a splash of water to kick things off – just not too much, as it'll dilute the flavour.)

Step 3. 

Once the fruit has softened sufficiently, blitz to a fine puree with a stick blender.

Step 4. 

Spread onto baking paper-lined trays at a thickness of about 3 millimetres.

Step 5.

Leave in the oven for between 8-10 hours and prop open the oven door with a wooden spoon to let any steam escape (the amount of time will depend on your oven and the moisture levels of the fruit). I find that leaving it to dry overnight does the trick.

Step 6. 

Break into crisp shards with your hands or use scissors to cut into squares. Store in an airtight container

Try these healthy and tasty lunch box snacks to shake up school lunches this term. 

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Recipes from Good Food