Packed Lunch Ideas: Alternatives to Sandwiches

The very first week of school, you might get innovative with jam-packed lunches, however many people begin entering into a lunch regimen that can end up being uninteresting. These non-sandwich jam-packed lunch concepts make sure to spruce up your lunchboxes. If you’re in a rut when it pertains to lunches, whether it be for school or the workplace, attempt these Primal options to sandwiches!

 

 

 

Buffalo Cattle Ranch Chicken Stuffed Peppers Lunch Dish

Components

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 meal and bake for 25-30 minutes, or up until the internal temperature level of the chicken reaches 165 degrees on a meat thermometer.

Shred the meat with 2 forks. Include the juice from the staying half of a lemon, celery, onion, cattle ranch, and buffalo dressings and blend together. Scoop the pulled chicken into the pepper halves and leading with sliced dill.

Print

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Description

Buffalo cattle ranch chicken in vibrant bell pepper cups.



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 meal and bake for 25-30 minutes, or up until the internal temperature level of the chicken reaches 165 degrees on a meat thermometer. 

Shred the meat with 2 forks. Include the juice from the staying half of a lemon, celery, onion, cattle ranch and buffalo dressings and blend together. Scoop the pulled chicken into the pepper halves and leading with sliced dill.

  • Classification: Lunch, Supper
  • Technique: Baking
  • Food: American

Nutrition

  • Serving Size: 1/6 of dish
  • Calories: 305.1
  • Sugar: 3.2 g
  • Salt: 474.4 g
  • Fat: 17.1 g
  • Hydrogenated 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 Carbohydrates: 5.31 g

Keywords: packed peppers, buffalo chicken, cattle ranch chicken

 

Chipotle Chicken Lettuce Covers Lunch Dish

Components

  • 1 1/4 pounds. chicken tenders/breast
  • 1/2 sliced up onion
  • 1 1/2 tablespoon. Primal Cooking Area 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 area Chipotle Lime Mayo
  • 1 sliced avocado
  • 5 prepared bacon pieces
  • 1-2 roasted red peppers, sliced
  • 1-2 heads green leaf lettuce

Instructions

Preheat your oven to 375 degrees Fahrenheit. Toss the chicken and sliced up 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 up until the chicken reaches an internal temperature level of 165 degrees Fahrenheit.

Shred the chicken and blend the chipotle lime mayo in with the chicken and onion mix.

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 beside one another horizontally, then 2 or 3 more pieces of lettuce vertically so that you have a bed of lettuce for your wrap.

Expand a scoop of chicken salad on the lettuce wrap. Location a piece of bacon and red pepper on top, along with a couple of pieces of avocado. Thoroughly 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 securely 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 looks like a wrap or burrito shape.

Slice the wrap in half and safe with a number of toothpicks to keep the wrap from unraveling.

Repeat with the staying covers. When you’re all set to consume, take down the parchment far from the lettuce as you consume it.

Print

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Description

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



Scale

Components

1.25 pounds. chicken tenders/breast

1/2 sliced onion

1.5 tablespoon. Primal Cooking Area 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 Cooking Area Chipotle Lime Mayo

1 sliced avocado

5 prepared bacon pieces

12 roasted red peppers, sliced up

12 heads green leaf lettuce


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 up until the chicken reaches an internal temperature level of 165 degrees Fahrenheit.

Shred the chicken and blend the chipotle lime mayo in with the chicken and onion mix.

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 beside one another horizontally, then 2 or 3 more pieces of lettuce vertically so that you have a bed of lettuce for your wrap. 

Expand a scoop of chicken salad on the lettuce wrap. Location a piece of bacon and red pepper on top, along with a couple of pieces of avocado. Thoroughly 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 securely 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 looks like a wrap/burrito shape. Slice the wrap in half and safe with a number of toothpicks to keep the wrap from unraveling.

Repeat with the staying covers. When you’re all set to consume, take down the parchment far from the lettuce as you consume it.

  • Classification: Lunch, Supper
  • Technique: Baking
  • Food: American

Nutrition

  • Serving Size: 1 wrap
  • Calories: 457.5
  • Sugar: 4.1 g
  • Salt: 871.6 mg
  • Fat: 27.4 g
  • Hydrogenated 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 Carbohydrates: 6.82

Keywords: chicken lettuce wrap, lettuce covered sub, lettuce covered sandwich, chipotle chicken sandwich, gluten complimentary chicken sandwich

Primal Kitchen Avocado Oil


About the Author

A food blog writer, dish designer, and individual chef based in Missouri, Priscilla focuses on low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food experiences on Instagram and Pinterest.

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Jobber Wiki author Frank Long contributed to this report.