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The first week of school, you may get creative with packed lunches, but most people start getting into a lunch routine that can become boring. These non-sandwich packed lunch ideas are sure to liven up your lunchboxes. If you’re in a rut when it comes to lunches, whether it be for school or the office, try these Primal alternatives to sandwiches!
Buffalo Ranch Chicken Stuffed Peppers Lunch Recipe
Ingredients
- 1 1/4 lbs. chicken breast/chicken tenders
- 1 1/2 tbsp. Primal Kitchen® Olive Oil
- 1/2 tsp. black pepper
- 1/2 tsp. dried dill
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- Juice from 1 lemon
- 3/4 cup minced celery
- 1/4 cup minced onion
- 1/3 cup Primal Kitchen Ranch Dressing
- 2-4 tbsp. Primal Kitchen Buffalo Sauce
- 3 peppers, sliced vertically with seeds removed
- Fresh dill, to garnish
Directions
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 dish and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees on a meat thermometer.
Shred the meat with two forks. Add the juice from the remaining half of a lemon, celery, onion, ranch, and buffalo dressings and mix together. Scoop the pulled chicken into the pepper halves and top with chopped dill.
Buffalo Ranch Chicken Stuffed Peppers Lunch Recipe
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 6 servings
Diet: Gluten Free
Print Recipe
Description
Buffalo ranch chicken in colorful bell pepper cups.
Ingredients
1.25 lbs. chicken breast/chicken tenders
1.5 tbsp. Primal Kitchen Olive Oil
1/2 tsp. black pepper
1/2 tsp. dried dill
1/2 tsp. garlic powder
1/4 tsp. salt
juice from 1 lemon
3/4 cup minced celery
1/4 cup minced onion
1/3 cup Primal Kitchen Ranch Dressing
2–4 tbsp. Primal Kitchen Buffalo Sauce
3 peppers, sliced vertically with seeds removed
Fresh dill, to garnish
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 dish and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165 degrees on a meat thermometer.
Shred the meat with two forks. Add the juice from the remaining half of a lemon, celery, onion, ranch and buffalo dressings and mix together. Scoop the pulled chicken into the pepper halves and top with chopped dill.
Category: Lunch, Dinner
Method: Baking
Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 305.1
- Sugar: 3.2 g
- Sodium: 474.4 g
- Fat: 17.1 g
- Saturated 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 Carbs: 5.31 g
Keywords: stuffed peppers, buffalo chicken, ranch chicken
Chipotle Chicken Lettuce Wraps Lunch Recipe
Ingredients
- 1 1/4 lbs. chicken tenders/breast
- 1/2 sliced onion
- 1 1/2 tbsp. Primal Kitchen 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 Chipotle Lime Mayo
- 1 sliced avocado
- 5 cooked bacon slices
- 1-2 roasted red peppers, sliced
- 1-2 heads green leaf lettuce
Directions
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 until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Shred the chicken and mix the chipotle lime mayo in with the chicken and onion mixture.
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 next to one another horizontally, then 2 or 3 more pieces of lettuce vertically so that you have a bed of lettuce for your wrap.
Spread out a scoop of chicken salad on the lettuce wrap. Place a slice of bacon and red pepper on top, along with a few slices of avocado. Carefully 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 tightly 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 resembles a wrap or burrito shape.
Slice the wrap in half and secure with a couple of toothpicks to keep the wrap from unraveling.
Repeat with the remaining wraps. When you’re ready to eat, pull down the parchment away from the lettuce as you eat it.
Packed Lunch Alternatives to Sandwiches: Chipotle Chicken Lettuce Wraps Lunch Recipe
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 5
Diet: Gluten Free
Description
Smoky chipotle chicken wrapped in a cool lettuce wrap with bacon, avocado, and roasted red peppers.
Ingredients
1.25 lbs. chicken tenders/breast
1/2 sliced onion
1.5 tbsp. Primal Kitchen 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 Chipotle Lime Mayo
1 sliced avocado
5 cooked bacon slices
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 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 until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Shred the chicken and mix the chipotle lime mayo in with the chicken and onion mixture.
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 next to one another horizontally, then 2 or 3 more pieces of lettuce vertically so that you have a bed of lettuce for your wrap.
Spread out a scoop of chicken salad on the lettuce wrap. Place a slice of bacon and red pepper on top, along with a few slices of avocado. Carefully 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 tightly 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 resembles a wrap/burrito shape. Slice the wrap in half and secure with a couple of toothpicks to keep the wrap from unraveling.
Repeat with the remaining wraps. When you’re ready to eat, pull down the parchment away from the lettuce as you eat it.
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 457.5
- Sugar: 4.1 g
- Sodium: 871.6 mg
- Fat: 27.4 g
- Saturated 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 Carbs: 6.82
Keywords: chicken lettuce wrap, lettuce wrapped sub, lettuce wrapped sandwich, chipotle chicken sandwich, gluten free chicken sandwich
The post Packed Lunch Ideas: Alternatives to Sandwiches appeared first on Mark’s Daily Apple.
Filed under: Fitness
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