15 Easy Back To School Lunches

I don’t know about you, but every school year I tell myself this time, I’ll plan lunches ahead and keep things fun AND healthy. But then Monday hits, and I’m staring blankly into the fridge at 7 a.m. like it’s a puzzle I forgot how to solve. Sound familiar?

That’s why I created this list of 15 super easy, back-to-school lunches that are not only quick to make (because who has time?) but also kid-approved and lunchbox friendly. 

Whether your little one loves cheesy wraps, colorful skewers, or fun finger foods, these lunch ideas keep the smiles coming and the sandwich fatigue away. And let’s be honest—you’ll probably want to sneak a bite yourself.

Let’s dive into the first 5 recipes that saved my sanity during school mornings more than once:

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1. Turkey & Cheese Roll-Up Bento Box

Description:
Think of this as a lunchable—but better. These turkey and cheese roll-ups are packed with protein, easy to make, and perfect for little hands. Add a few fun sides, and lunch is ready in minutes!

Ingredients:

• 4 slices deli turkey
• 2 slices cheddar cheese
• 4 whole wheat crackers
• 1/4 cup baby carrots
• 1 tbsp ranch dressing (for dipping)

Instructions:

1. Lay each slice of turkey flat on a cutting board.
2. Place half a slice of cheddar cheese on top of each.
3. Roll tightly and secure with a toothpick or cut into bite-sized pieces if preferred.
4. Arrange roll-ups in a bento box along with crackers, baby carrots, and a small container of ranch.
5. Close and chill until lunchtime!

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2. Mini Pita Pizzas

Description:
These mini pita pizzas are adorable, customizable, and taste like a lunchtime party. I let my kids choose their toppings the night before—instant excitement in the morning!

Ingredients:

• 2 mini whole wheat pitas
• 2 tbsp pizza sauce
• 1/4 cup shredded mozzarella cheese
• 4-6 mini pepperoni slices or sliced olives
• Dried oregano (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place mini pitas on a baking tray lined with parchment paper.
3. Spread 1 tbsp pizza sauce on each pita.
4. Sprinkle mozzarella cheese evenly over both.
5. Top with mini pepperoni or olives and a dash of oregano if desired.
6. Bake for 7-9 minutes until cheese is bubbly.
7. Let cool slightly before packing in a lunchbox with an ice pack.

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3. Rainbow Veggie Wrap

Description:
Colorful, crunchy, and full of fiber—this veggie wrap is a win for picky eaters who eat with their eyes first. You’ll feel like a lunch-packing superhero with this one.

Ingredients:

• 1 large whole wheat tortilla
• 1 tbsp cream cheese or hummus
• 1/4 cup shredded carrots
• 1/4 cup baby spinach
• 1/4 cup thinly sliced bell peppers (red, yellow, green)
• 2 thin cucumber strips

Instructions:

1. Lay the tortilla flat and spread cream cheese or hummus evenly across the surface.
2. Layer the vegetables horizontally in a line across the center.
3. Roll up the tortilla tightly, like a burrito.
4. Slice into 3–4 pinwheels or leave whole.
5. Pack with a small fruit cup or yogurt tube for a complete lunch.

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4. Apple Cheddar Quesadilla

Description:
This one sounds fancy, but it’s secretly SO easy—and kids love the sweet-savory combo. It’s a great way to sneak in fruit and protein in one tasty bite.

Ingredients:

• 1 whole wheat tortilla
• 1/2 apple (thinly sliced)
• 1/4 cup shredded sharp cheddar
• 1/2 tsp butter or olive oil (for the pan)

Instructions:

1. Heat a skillet over medium heat and lightly grease with butter or oil.
2. Place tortilla in the pan, sprinkle cheddar on one half.
3. Layer apple slices over the cheese.
4. Fold the tortilla in half and cook 2–3 minutes per side until golden brown.
5. Let cool slightly, then slice into wedges and pack with a handful of pretzels or popcorn.

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5. Chicken & Cheese Pinwheels

Description:
These pinwheels are the MVP of meal prepping—you can make them ahead and they hold up beautifully in a lunchbox. Soft tortillas, juicy chicken, and creamy cheese? Yes please!

Ingredients:

• 1 flour tortilla
• 2 tbsp cream cheese
• 1/4 cup cooked shredded chicken (leftovers or rotisserie)
• 1 tbsp grated cheddar or mozzarella
• A pinch of salt & pepper

Instructions:

1. Spread cream cheese over the entire tortilla.
2. Layer shredded chicken and sprinkle cheese on top.
3. Season lightly with salt and pepper.
4. Roll up tightly and wrap in plastic wrap; chill for 15 minutes (optional but helps with slicing).
5. Cut into 1-inch pinwheels and pack with a handful of grapes or snap peas.

6. DIY Lunch Kabobs

Description:
Everything’s more fun on a stick! These lunch kabobs are a playful way to get kids to eat their proteins and veggies—zero whining included. Let them help assemble for even more fun.

Ingredients:

• 4 slices turkey or chicken deli meat
• 2 slices cheddar cheese (cut into cubes)
• 1/2 cup cucumber slices
• 1/2 cup cherry tomatoes
• 4–5 wooden skewers or thick toothpicks

Instructions:

1. Fold deli meat into small chunks or roll and slice.
2. Thread meat, cheese cubes, cucumber slices, and cherry tomatoes onto skewers in an alternating pattern.
3. Repeat until skewers are full.
4. Pack with a small side of hummus or ranch for dipping.
5. Keep chilled until lunchtime using a small ice pack.

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7. Banana & Sunflower Butter Roll-Ups

Description:
A no-nut, naturally sweet option that feels like a treat. These roll-ups are perfect for schools with nut-free policies and taste just like a dessert—without the sugar overload.

Ingredients:

• 1 whole wheat tortilla
• 2 tbsp sunflower seed butter (or any nut-free alternative)
• 1 small banana

Instructions:

1. Lay tortilla flat and spread sunflower butter evenly across the surface.
2. Place the banana on one edge of the tortilla.
3. Roll tightly around the banana.
4. Slice into 1-inch rounds like sushi.
5. Serve with a side of yogurt or dried fruit for a balanced lunch.

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8. Egg Muffin Bites

Description:
These protein-packed bites are like mini frittatas, and they freeze beautifully, making them perfect for batch prepping. Sneak in veggies—your kids won’t even notice.

Ingredients:

• 4 large eggs
• 2 tbsp milk
• 1/4 cup diced bell peppers
• 1/4 cup chopped spinach
• 1/4 cup shredded cheese
• Salt and pepper to taste
• Cooking spray

Instructions:

1. Preheat oven to 375°F (190°C). Grease a mini muffin pan with cooking spray.
2. In a bowl, whisk eggs and milk until well combined.
3. Stir in chopped veggies, cheese, salt, and pepper.
4. Pour mixture evenly into muffin cups (about 3/4 full).
5. Bake for 15–18 minutes until puffed and set.
6. Let cool and pack 2–3 in a lunchbox with apple slices or crackers.

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9. Hummus & Veggie Dipper Cups

Description:
Sometimes, less is more—especially when you’re packing for picky eaters. These layered hummus cups with crunchy veggies feel fun and interactive (and secretly healthy!).

Ingredients:

• 1/4 cup hummus
• 1/4 cup cucumber sticks
• 1/4 cup carrot sticks
• 1/4 cup red bell pepper strips
• 1 small reusable or disposable cup with lid

Instructions:

1. Spoon hummus into the bottom of a small cup or jar.
2. Stand veggie sticks vertically into the hummus.
3. Seal and chill until ready to serve.
4. Add pita chips or a cheese stick to the lunchbox for extra yum.

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10. Mac & Cheese Muffins

Description:
Who says mac and cheese needs to be messy? These baked mac & cheese muffins are handheld comfort food that won’t leak or spill—and taste amazing cold or warm!

Ingredients:

• 1 cup cooked elbow macaroni
• 1/2 cup shredded cheddar
• 1 egg
• 2 tbsp milk
• 1 tbsp breadcrumbs
• Salt and pepper to taste
• Cooking spray

Instructions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin with cooking spray.
2. In a mixing bowl, combine macaroni, cheese, beaten egg, milk, salt, and pepper.
3. Spoon mixture into muffin cups and press down gently.
4. Sprinkle breadcrumbs on top of each.
5. Bake for 15–18 minutes until golden and set.
6. Let cool before packing 1–2 muffins with a fruit cup or veggie sticks.

11. Cheese & Crackers Snack Tray

Description:
This one’s a total crowd-pleaser—think of it as a mini charcuterie board for kids. It’s perfect for picky eaters who like to nibble on little bites of everything.

Ingredients:

• 4–6 whole grain crackers
• 2 slices cheddar cheese (cut into squares or fun shapes)
• 2–3 slices turkey or ham (rolled up)
• 1/4 cup grapes or apple slices
• 1–2 mini chocolate chips or pretzels (optional treat)

Instructions:

1. Arrange crackers in one section of the lunchbox.
2. Add rolled deli meat and cheese squares beside them.
3. Add fruit to another section and a small sweet treat if desired.
4. Close and refrigerate until morning.
5. Bonus: Use cookie cutters to make cheese shapes—it’s a game-changer!

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12. Veggie Cream Cheese Bagel Sandwich

Description:
Soft, chewy, and super satisfying—this veggie-stuffed bagel sandwich is a lunchtime win. Plus, it’s a sneaky way to work in some fresh veggies without a fuss.

Ingredients:

• 1 mini plain or whole wheat bagel
• 2 tbsp cream cheese
• 1 tbsp shredded carrots
• 1 tbsp chopped cucumber
• 1 tbsp chopped red bell pepper

Instructions:

1. Slice the bagel in half horizontally.
2. Spread cream cheese on both halves.
3. Sprinkle veggies evenly over the bottom half.
4. Close the sandwich and gently press together.
5. Wrap in foil or pack snugly to keep it fresh till lunch.

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13. Pasta Salad with Cheese Cubes

Description:
This cold pasta salad is perfect for warm school days—cool, creamy, and packed with fun bites of cheese and veggies. Plus, it keeps well in the fridge!

Ingredients:

• 1/2 cup cooked rotini pasta
• 1/4 cup cubed cheddar or mozzarella
• 2 tbsp chopped cucumbers
• 2 tbsp cherry tomatoes (halved)
• 1 tbsp Italian dressing

Instructions:

1. Cook pasta according to package directions, drain, and let cool.
2. In a bowl, combine pasta, cheese, cucumbers, and tomatoes.
3. Add Italian dressing and toss well.
4. Chill for 30 minutes or overnight before packing.
5. Serve with a fork and a side of fruit or a boiled egg.

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14. PB&J Banana Pockets (Nut-Free Option Included)

Description:
A twist on a classic, these PB&J banana pockets are rolled, sealed, and way less messy than a regular sandwich—perfect for tiny hands on the go.

Ingredients:

• 1 slice whole wheat bread
• 1 tbsp peanut butter or sunflower seed butter (nut-free)
• 1 tsp jam or jelly
• 2 banana slices (thin)

Instructions:

1. Trim crusts off the bread and flatten with a rolling pin.
2. Spread peanut or seed butter evenly across the bread.
3. Add jam and lay banana slices in a line across one edge.
4. Roll tightly and press seam to seal.
5. Slice into pinwheels or keep whole and wrap tightly.

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15. Breakfast for Lunch: Mini Pancake Stackers

Description:
Who says pancakes are only for breakfast? These pancake stackers are a hit with kids—stacked with fruit and a touch of syrup, they’re a delicious surprise in any lunchbox.

Ingredients:

• 6 mini frozen or homemade pancakes
• 1/4 cup sliced strawberries or bananas
• 1 tbsp maple syrup (in a sealed container)
• 2 skewers or toothpicks

Instructions:

1. If using frozen pancakes, heat according to package and let cool.
2. Alternate pancakes and fruit slices on the skewers (pancake-fruit-pancake).
3. Pack with a small container of syrup for dipping.
4. Add a boiled egg or yogurt on the side for extra protein.
5. Keep chilled with an ice pack if packing the night before.