Ingredients: 1 large flour tortilla, 2 tbsp cream cheese, 1 tsp ranch seasoning, 3 slices turkey, small handful spinach, 2 tbsp shredded carrot.

1. Mix cream cheese and ranch. Spread edge to edge on the tortilla.
2. Layer turkey, dry spinach and carrot, leaving a 1 in (2.5 cm) border.
3. Roll tightly, chill 10 minutes, slice into 6 rounds.

Ingredients: 3 slider buns, 3 slices ham, 3 slices cheddar, 1 tbsp mustard or mayo, 3 small lettuce leaves, 1 apple, handful mini pretzels.

1. Spread mayo on both cut sides of buns.
2. Layer lettuce first (as a barrier), then cheese and ham.
3. Slice the apple, dip in lemon water for 1 minute so it stays white, and pack alongside pretzels.

Ingredients: 2 small tortillas, ½ cup cooked shredded chicken, ½ cup shredded cheese, 2 tbsp corn, ½ tsp cumin, salsa for dipping, green grapes.

1. Toss chicken with cumin. Sprinkle cheese, chicken and corn over one tortilla; top with the second.
2. Cook in a dry skillet on medium 2–3 minutes per side until golden.
3. Cool fully, cut into 6 triangles, pack with salsa in a separate cup.

Ingredients: 1 whole wheat wrap, 3 tbsp hummus, 4 slices turkey, 1 lettuce leaf, ¼ cup shredded carrot, baby carrots plus extra hummus.

1. Spread hummus over the wrap.
2. Add lettuce, turkey and carrot. Roll tightly, tucking in the sides.
3. Cut in half diagonally and pack with baby carrots and a hummus cup.

Ingredients: ¾ cup plain or vanilla Greek yogurt, ⅓ cup granola, ½ cup strawberries and blueberries, 1 tsp honey (age 1+ only).

1. Spoon yogurt into a jar or lidded cup.
2. Add berries on top of the yogurt.
3. Pack granola in a separate small container and sprinkle at lunch so it stays crunchy.

Ingredients: 1½ cups cooked chopped chicken, ¼ cup Greek yogurt, 1 tbsp mayo, ½ cup halved red grapes, ½ cup diced cucumber, 1 tbsp parsley, salt, pepper, lettuce cups or crackers.

1. Stir yogurt, mayo, salt and pepper together.
2. Fold in chicken, grapes, cucumber and parsley.
3. Chill. Pack in a container with lettuce leaves or crackers on the side. Serves 2–3.

Ingredients: 1 lb (450 g) chicken breast in bite pieces, 1 egg, ½ cup panko, ¼ cup grated parmesan, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp salt, ketchup, cucumber sticks.

1. Heat oven to 400°F (200°C) on a lined tray.
2. Dip chicken in beaten egg, then in mixed panko, parmesan and spices.
3. Bake 12–15 minutes, flipping once, until 165°F (74°C) inside. Cool before packing.

Ingredients: ¼ cup hummus, 1 carrot, ½ red bell pepper, ½ cucumber, 6 whole grain crackers, 1 cheese stick.

1. Cut vegetables into finger sticks.
2. Put hummus in a small cup in the center of the box.
3. Surround with veggies, crackers and cheese.

Ingredients: 1 can (15 oz) chickpeas, 1 cup cherry tomatoes, 1 cucumber, ¼ red onion, ½ cup feta, 2 tbsp olive oil, 1 tbsp lemon juice, ½ tsp oregano, salt.

1. Drain and rinse chickpeas. Dice cucumber, halve tomatoes, mince onion.
2. Whisk oil, lemon, oregano and salt; toss everything together.
3. Keeps 3 days in the fridge. Serves 3–4.

Ingredients: 2 cups rotini, ½ cup diced cheese, ½ cup halved cherry tomatoes, ½ cup diced cucumber, ¼ cup sliced olives, 3 tbsp Italian dressing.

1. Boil pasta until tender, rinse with cold water, drain very well.
2. Toss with dressing first, then fold in the rest.
3. Chill at least 30 minutes. Serves 3.

Ingredients: 3 mini naan or pita rounds, 3 tbsp pizza sauce, ½ cup mozzarella, 8 mini pepperoni, grapes.

1. Pack sauce and cheese in tiny cups.
2. Pack the rounds and pepperoni in the box.
3. Kids assemble at lunch. Building it themselves makes them more likely to eat it.

Ingredients: 6 eggs, ¼ cup milk, ½ cup diced bell pepper, ½ cup spinach, ½ cup cheese, ¼ tsp salt.

1. Heat oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. Whisk eggs, milk and salt. Divide veggies and cheese among cups, pour egg over.
3. Bake 18–20 minutes. Cool, pack 2 per lunch with fruit. Makes 12.

Ingredients: 1 tortilla, 2 tbsp sunflower seed butter (nut-free), 1 small banana, 1 tsp chia seeds.

1. Spread sunbutter over the tortilla and sprinkle chia.
2. Place the banana at one edge and roll tightly.
3. Slice into 5 rounds. Pack with strawberries.

Ingredients: 2 mini bagels, 3 tbsp cream cheese, ½ cucumber sliced thin, pinch of everything seasoning, 1 cup blueberries.

1. Toast the bagels lightly and let them cool.
2. Spread cream cheese generously, add cucumber and seasoning.
3. Pack the halves cucumber-side up with blueberries.

Ingredients: 1 cup cooked rice, ½ cup cooked diced chicken, 2 tbsp teriyaki sauce, ½ cup steamed broccoli, 2 tbsp shredded carrot, 1 tsp sesame seeds.

1. Warm chicken with teriyaki sauce for 2 minutes.
2. Layer rice, chicken and vegetables in a bowl or thermos.
3. Top with sesame seeds. Serve cold or warm.

Ingredients: 1 cup cooked small pasta, ½ cup milk, ¾ cup shredded cheddar, 1 tsp butter, pinch of salt, ¼ cup peas.

1. Preheat a food thermos with boiling water for 5 minutes.
2. Melt butter, milk and cheese over low heat into a sauce; stir in pasta and peas.
3. Empty the thermos, fill with hot mac and seal immediately. Stays warm about 4–5 hours.

Ingredients: 1 ripe banana, 2 eggs, ½ cup rolled oats, ½ tsp cinnamon, ½ tsp baking powder, butter for the pan, yogurt or berries for dipping.

1. Blend everything until smooth.
2. Cook silver-dollar pancakes on medium heat, 2 minutes per side.
3. Cool, pack with berries. Freezer-friendly. Makes about 16.

Ingredients: ½ lb ground turkey, 1 tbsp taco seasoning, 2 tbsp water, ½ cup shredded cheese, tortilla chips, diced tomato, corn, guacamole.

1. Brown turkey, add seasoning and water, simmer 3 minutes. Cool.
2. Pack meat, cheese, tomato and corn in separate compartments.
3. Add chips and guacamole in a small cup. Kids scoop and build.

Ingredients: 4 oz spaghetti, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sunflower or peanut butter, 1 tsp rice vinegar, 1 tsp honey, cucumber matchsticks, 1 tsp sesame seeds.

1. Cook noodles, rinse cold, drain well.
2. Whisk soy, oil, nut or seed butter, vinegar and honey; toss through noodles.
3. Top with cucumber and sesame seeds. Tastes great cold.

Ingredients: 1 cup rolled oats, ½ cup sunflower seed butter, ⅓ cup honey, ¼ cup mini chocolate chips, 2 tbsp ground flax, 1 tsp vanilla.

1. Mix everything in a bowl and chill 20 minutes.
2. Roll into 16 balls.
3. Store in the fridge for a week. Pack 2–3 per lunch as the sweet treat.