20 Quick Easy Lunch Recipes for Kids Delicious

Lunchtime just got easier (and way more delicious)! Whether you’re packing a lunchbox or whipping up a midday meal at home, these 20 quick and easy lunch recipes for kids are packed with flavor, fun, and fuss-free prep. From cheesy quesadillas to rainbow wraps, these kid-approved ideas will save you time and keep those little taste buds happy. Let’s make lunch the highlight of their day!

Cheesy Quesadillas with Hidden Veggies

These cheesy quesadillas sneak in a rainbow of veggies, making them a win for both picky eaters and busy weeknights.

• 2 cups shredded Monterey Jack cheese
• 1 cup finely grated zucchini (squeezed dry in a clean towel)
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely chopped spinach
• 4 large flour tortillas (10-inch)
• 2 tbsp unsalted butter, divided
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/4 tsp salt

1. In a bowl, toss together the shredded cheese, zucchini, bell pepper, spinach, garlic powder, cumin, and salt until evenly combined.
2. Heat a large skillet over medium-low heat. Melt 1/2 tbsp butter, then add one tortilla. Sprinkle half of the cheese-veggie mixture evenly over the tortilla, leaving a 1-inch border. Top with a second tortilla.
3. Cook for 3–4 minutes until the bottom is golden and crispy. Carefully flip using a spatula, adding another 1/2 tbsp butter to the skillet. Cook for 3 more minutes until the cheese melts and the second side is golden. Repeat with remaining tortillas and filling.
4. Transfer quesadillas to a cutting board, let cool for 1 minute, then slice into wedges.

The zucchini keeps the filling moist without sogginess, while the cumin adds a smoky depth that kids won’t suspect is hiding veggies!

Tip: For extra crispiness, press the quesadilla gently with your spatula while cooking.

Mini Pizza Bagels

These bite-sized pizza bagels are the ultimate crowd-pleaser—perfect for game day, after-school snacks, or a quick weeknight appetizer.

Ingredients:

• 6 mini bagels, sliced in half
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup mini pepperoni slices
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the bagel halves with 1 tbsp olive oil and place them cut-side up on the baking sheet.
3. Spread 1/2 cup marinara sauce evenly over each bagel half, then sprinkle with 1 cup shredded mozzarella.
4. Top each with mini pepperoni slices, then sprinkle with 1/2 tsp dried oregano and 1/2 tsp garlic powder.
5. Bake for 12–15 minutes until the cheese is bubbly and the edges are crispy.

The crispy bagel base and gooey cheese make these irresistible—plus, they’re ready in under 20 minutes!

Tip: Swap pepperoni for sautéed mushrooms or olives for a veggie-friendly twist.

Peanut Butter and Banana Roll-Ups

These roll-ups are a no-cook, kid-friendly snack that’s equal parts creamy, crunchy, and sweet—perfect for lunchboxes or an energy boost!

Ingredients:

• 2 large flour tortillas (8-inch)
• 1/4 cup creamy peanut butter
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon
• 1 medium banana, thinly sliced
• 2 tablespoons granola

Instructions:

1. Lay the tortillas flat on a clean surface. Spread 2 tablespoons of peanut butter evenly over each tortilla, leaving a 1/2-inch border.
2. Drizzle 1/2 tablespoon of honey over each tortilla, then sprinkle evenly with 1/8 teaspoon of cinnamon.
3. Arrange banana slices in a single layer over half of each tortilla, then sprinkle 1 tablespoon of granola over the bananas.
4. Tightly roll up the tortillas, starting from the filled side. Slice each roll into 4–5 pinwheels and serve immediately.

The contrast of melty peanut butter, crisp granola, and soft banana makes every bite irresistible. For a firmer texture, chill the roll-ups for 10 minutes before slicing.

Tip: Swap honey for maple syrup or almond butter for a fun twist!

Ham and Cheese Pinwheels

These flaky, savory pinwheels are the ultimate crowd-pleaser—perfect for game day, brunch, or a quick snack that feels fancy with zero fuss.

Ingredients

• 1 sheet (8 oz) frozen puff pastry, thawed
• 1/4 cup Dijon mustard
• 6 oz thinly sliced deli ham
• 1 cup shredded sharp cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Layer: Roll out the puff pastry into a 10×12-inch rectangle. Spread 1/4 cup Dijon mustard evenly over the pastry, leaving a 1/2-inch border. Layer ham evenly on top, then sprinkle with 1 cup shredded cheddar, 1/4 tsp garlic powder, and 1/4 tsp black pepper.
3. Roll: Starting from the long side, tightly roll the pastry into a log. Seal the edge with a dab of water. Slice into 1-inch rounds using a sharp knife.
4. Bake: Place pinwheels cut-side down on the baking sheet. Brush tops with beaten egg. Bake for 18–20 minutes until puffed and golden.

The Dijon mustard adds a tangy kick that balances the richness of the cheese and ham—plus, they’re just as good at room temperature as they are warm!

Tip: For extra crispiness, pop them under the broiler for 1–2 minutes at the end (watch closely!).

Turkey and Cheese Lettuce Wraps

These light yet satisfying wraps swap out tortillas for crisp lettuce leaves, making them a fresh, low-carb twist on a classic lunch favorite.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 8 large butter lettuce leaves
• 2 tbsp ranch dressing (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground turkey, breaking it apart with a spatula. Cook for 6–8 minutes until no pink remains.
2. Stir in garlic powder, onion powder, salt, and black pepper. Remove from heat and let cool slightly.
3. Divide the turkey mixture evenly among the lettuce leaves, then top each with cheddar cheese, tomatoes, and red onion. Drizzle with ranch dressing if using.
4. Fold the lettuce leaves gently to enclose the filling, securing with toothpicks if needed.

The cool crunch of butter lettuce balances the savory turkey and melted cheese perfectly—no fork required!

Tip: For extra flavor, swap ranch for spicy mayo (mix 2 tbsp mayo with 1/2 tsp hot sauce).

Rainbow Veggie Pasta Salad

This vibrant pasta salad is a feast for the eyes and the taste buds, packed with crisp veggies and a zesty dressing that’s perfect for picnics or potlucks.

Ingredients:

• 12 oz rotini pasta (or any short pasta)
• 1 cup halved cherry tomatoes
• 1 cup diced yellow bell pepper
• 1 cup shredded purple cabbage
• 1/2 cup finely chopped red onion
• 1/3 cup chopped fresh basil
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the pasta according to package instructions. Drain, rinse under cold water, and set aside.
2. In a large bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
3. Add the cooked pasta, cherry tomatoes, yellow bell pepper, purple cabbage, red onion, and fresh basil to the bowl. Toss gently until everything is evenly coated.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The crunch of fresh veggies against the tender pasta and the tangy-sweet dressing makes this salad irresistibly refreshing. It’s a guaranteed crowd-pleaser!

Tip: For extra creaminess, fold in 1/2 cup crumbled feta cheese just before serving.

Chicken and Avocado Wraps

These wraps are a fresh, protein-packed lunch that comes together in minutes—perfect for busy days when you need something satisfying but don’t want to fuss.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 large avocado, diced
• 1/4 cup plain Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 1 cup shredded romaine lettuce
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a medium bowl, mash the avocado with the Greek yogurt, lime juice, garlic powder, salt, and black pepper until creamy but slightly chunky.
2. Add the shredded chicken to the bowl and stir gently to coat evenly.
3. Warm the tortillas in a dry skillet over medium heat for 15 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
4. Divide the chicken mixture evenly among the tortillas, then top each with shredded lettuce and chopped cilantro.
5. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.

The cool, creamy avocado mixture balances the tender chicken beautifully, while the cilantro adds a bright pop—no boring wraps here!

Tip: For extra crunch, add a handful of crushed tortilla chips or sliced radishes before rolling.

Mac and Cheese with Broccoli

This cozy twist on classic mac and cheese sneaks in tender broccoli for a veggie-packed bite that even picky eaters will love.

Ingredients

• 8 oz elbow macaroni
• 2 cups small broccoli florets
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook macaroni in salted boiling water for 5 minutes. Add broccoli florets and cook 3 more minutes until pasta is al dente. Drain.
2. Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 minute until bubbly. Gradually whisk in milk until smooth.
3. Stir in garlic powder, onion powder, dry mustard, salt, and black pepper. Simmer 3-4 minutes until thickened, stirring constantly.
4. Remove from heat. Stir in cheddar and Parmesan until melted. Fold in drained pasta and broccoli.
5. Serve immediately for extra creaminess, or transfer to a greased baking dish and broil 2-3 minutes for a crispy top.

The dry mustard and Parmesan add a subtle tang that balances the rich cheese sauce, while the broccoli stays perfectly crisp-tender.

Tip: For extra flavor, swap 1/2 cup cheddar for smoked Gouda.

Grilled Cheese and Tomato Soup

Nothing beats the cozy combo of crispy, buttery grilled cheese dunked into a velvety tomato soup—this version is pure comfort in under 30 minutes.

Ingredients

• 4 slices sourdough bread
• 2 tbsp unsalted butter, softened
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 (28-oz) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 tsp dried basil
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1/4 cup heavy cream

Instructions

1. Make the soup: Heat olive oil in a pot over medium. Add onion and cook 3 minutes until soft. Stir in garlic and cook 30 seconds. Add crushed tomatoes, broth, basil, sugar, and black pepper. Simmer 15 minutes, stirring occasionally. Blend until smooth, then stir in heavy cream.
2. Grill the sandwich: Butter one side of each bread slice. On the unbuttered side, layer cheddar and Parmesan between two slices, buttered sides out. Cook in a skillet over medium-low heat 3–4 minutes per side until golden and cheese melts.

The Parmesan adds a salty crunch to the sandwich, while the creamy soup gets a touch of richness from the heavy cream—no bland tomatoes here!

Tip: For extra crispiness, spread a thin layer of mayo on the bread instead of butter before grilling.

Homemade Chicken Nuggets

Skip the drive-thru—these crispy, golden nuggets are way tastier (and easier to make) than you think!

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil (for frying)

Instructions

1. In a shallow bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper.
2. Dip each chicken piece first into the flour mixture, shaking off excess, then into the beaten eggs, and finally into the panko breadcrumbs, pressing lightly to adhere.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry the nuggets in batches for 3–4 minutes per side, until deep golden and cooked through. Transfer to a paper towel-lined plate.

The secret? Panko gives these nuggets an extra-crunchy coating that stays crisp even after cooling—perfect for packing in lunchboxes!

Tip: For a lighter version, bake at 400°F for 15–18 minutes on a greased rack, flipping halfway.

Tuna Salad Cucumber Boats

These refreshing cucumber boats are the perfect light lunch or party appetizer—crisp, creamy, and packed with protein.

Ingredients:

• 2 large English cucumbers (about 12 oz each)
• 2 (5 oz) cans tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice

Instructions:

1. Halve cucumbers lengthwise and scoop out seeds with a spoon, leaving a 1/4-inch-thick shell. Pat dry with paper towels.
2. In a bowl, mix drained tuna, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until combined.
3. Fold in red onion, dill, and 1 tbsp lemon juice. Taste and adjust seasoning if needed.
4. Spoon tuna salad evenly into cucumber halves, pressing gently to fill. Slice crosswise into 2-inch pieces.

The crunch of the cucumber against the creamy tuna salad makes every bite irresistible—no fork required!

Tip: For a spicy kick, add a pinch of cayenne or a dash of hot sauce to the tuna mixture.

Veggie and Cheese Quesadillas

These crispy, melty quesadillas are packed with colorful veggies and gooey cheese—perfect for a quick lunch or fuss-free weeknight dinner.

Ingredients:

• 2 cups shredded Monterey Jack cheese
• 1 cup diced bell peppers (any color)
• 1 cup sliced mushrooms
• 1/2 cup diced red onion
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 2 tbsp olive oil, divided
• 4 medium flour tortillas
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add bell peppers, mushrooms, and red onion. Cook for 5–6 minutes, stirring occasionally, until softened. Sprinkle with 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt. Remove from heat.
2. Wipe the skillet clean and return to medium heat. Brush one side of a tortilla with 1/2 tbsp olive oil and place it oil-side down in the skillet. Sprinkle 1/2 cup cheese evenly over half the tortilla, then top with a quarter of the veggie mixture and 1 tbsp cilantro (if using). Fold the tortilla in half and press gently.
3. Cook for 2–3 minutes per side until golden and crispy, flipping once. Repeat with remaining tortillas and filling.
4. Slice into wedges and serve warm.

The trick? Letting the cheese melt just enough to “glue” the tortilla shut before flipping—no spillage, just perfect crispiness!

Tip: For extra crunch, swap flour tortillas with corn or sprinkle a little extra cheese on the skillet before adding the tortilla.

Mini Meatball Subs

These bite-sized meatball subs pack all the cozy flavors of the classic into a fun, party-friendly format—perfect for game day or a weeknight treat.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup marinara sauce
• 12 mini slider buns
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground beef, Parmesan, breadcrumbs, egg, minced garlic, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands, then roll into 1-inch meatballs (about 24 total).
3. Heat 1 tbsp olive oil in a large skillet over medium-high. Brown meatballs in batches for 2 minutes per side, then transfer to the baking sheet. Bake for 10 minutes.
4. Warm 1 cup marinara sauce in the same skillet. Toss baked meatballs in the sauce until coated.
5. Split mini buns and fill each with 2–3 meatballs and a sprinkle of mozzarella. Broil for 1–2 minutes until cheese melts.

The secret here? Baking after pan-searing keeps the meatballs juicy while letting the cheese get gloriously bubbly. No sad, dry meatballs allowed!

Tip: For extra flavor, toast the buns with a brush of garlic butter before assembling.

Cheesy Broccoli Rice Casserole

This comforting casserole is the ultimate weeknight win—creamy, cheesy, and packed with tender broccoli, all baked to bubbly perfection.

Ingredients:

• 2 cups cooked white rice (or 1 cup uncooked, prepared according to package)
• 3 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 ½ cups shredded sharp cheddar cheese, divided
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup whole milk
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp butter, melted
• ¼ cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine cooked rice, broccoli, 1 cup cheddar cheese, cream of mushroom soup, milk, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed.
3. Spread mixture into the prepared baking dish. Sprinkle remaining ½ cup cheddar cheese on top.
4. In a small bowl, mix melted butter and panko breadcrumbs. Scatter evenly over the cheese layer.
5. Bake for 25–30 minutes until bubbly and the topping is golden. Let stand 5 minutes before serving.

The crispy panko topping adds the perfect crunch to contrast the creamy, cheesy filling—no one will guess it’s so simple!

Tip: For extra flavor, swap half the cheddar for Gruyère or stir in 1 tsp Dijon mustard with the wet ingredients.

Pita Bread Pizzas

These pita bread pizzas are a weeknight lifesaver—crispy, customizable, and ready in under 20 minutes!

Ingredients:

• 4 small (6-inch) pita bread rounds
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• Toppings of choice (e.g., sliced bell peppers, pepperoni, fresh basil)

Instructions:

1. Preheat oven to 400°F. Brush both sides of the pita bread with 1 tbsp olive oil and place on a baking sheet.
2. Spread 2 tbsp marinara sauce evenly over each pita, leaving a small border. Sprinkle with 1 1/2 cups mozzarella, then top with your favorite add-ons.
3. Sprinkle each pizza with 1 tbsp Parmesan, 1/2 tsp oregano, 1/4 tsp garlic powder, and 1/4 tsp red pepper flakes (if using).
4. Bake for 10–12 minutes until the cheese bubbles and the edges turn golden-brown.

The magic here? The pita gets irresistibly crispy on the bottom while staying tender under all that melty cheese—no soggy crusts allowed!

Tip: For extra crunch, broil for the last 1–2 minutes (watch closely!).

Fruit and Cheese Kabobs

These colorful kabobs are the ultimate crowd-pleaser—sweet, savory, and ready in minutes for your next party or snack attack!

Ingredients:

• 1 cup cubed cheddar cheese (1/2-inch pieces)
• 1 cup cubed honeydew melon (1/2-inch pieces)
• 1 cup fresh strawberries, hulled and halved
• 1 cup seedless red grapes
• 1 tbsp honey
• 1/2 tsp flaky sea salt
• 8 (6-inch) wooden skewers, soaked in water for 10 minutes

Instructions:

1. Thread the cheddar cheese, honeydew melon, strawberries, and grapes alternately onto the skewers, leaving a small space between each piece.
2. Arrange the kabobs on a serving platter and drizzle evenly with 1 tbsp honey.
3. Sprinkle with 1/2 tsp flaky sea salt just before serving.

The salty-sweet contrast and creamy-meets-juicy textures make these kabobs irresistible—plus, they’re as fun to assemble as they are to eat!

Tip: For a fancier twist, swap cheddar for brie or add a drizzle of balsamic glaze.

Turkey and Cheese Crackers

These Turkey and Cheese Crackers are the ultimate savory snack—crispy, cheesy, and packed with protein for a satisfying bite every time.

• 1 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 4 tbsp cold unsalted butter, cubed
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely diced cooked turkey
• 2 tbsp cold water

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a food processor, pulse the flour, garlic powder, onion powder, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Add the cheddar cheese and turkey, pulsing just until incorporated. Drizzle in the cold water and pulse until the dough comes together.
4. Roll the dough out on a floured surface to 1/8-inch thickness. Cut into 1-inch squares or use a cookie cutter for fun shapes.
5. Arrange on the baking sheet and bake for 12–15 minutes, until golden and crisp. Let cool slightly before serving.

The turkey adds a subtle richness to these crackers, while the cheddar gives them that irresistible sharp, melty finish. Perfect for lunchboxes or game-day snacking!

Tip: For extra crunch, brush the crackers lightly with beaten egg before baking.

Pasta with Butter and Parmesan

Sometimes, the simplest dishes are the most satisfying—this creamy, cheesy pasta proves it with just a handful of pantry staples.

Ingredients

• 8 oz dried pasta (like spaghetti or fettuccine)
• 4 tbsp unsalted butter
• 1/2 cup finely grated Parmesan cheese, plus extra for serving
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup reserved pasta water

Instructions

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain.
2. Return the empty pot to low heat and melt the butter, swirling until just golden and nutty-smelling, about 1 minute.
3. Add the drained pasta to the pot, tossing to coat evenly. Sprinkle in the Parmesan, salt, and pepper, then drizzle in the reserved pasta water 1 tbsp at a time, stirring vigorously until the sauce clings silkily to the noodles (about 2 minutes).

The magic here? The starch in the pasta water transforms butter and cheese into a velvety sauce—no cream required. Serve immediately with extra Parmesan.

Tip: For extra richness, swap half the butter for a splash of heavy cream in step 2.

Peanut Butter and Jelly Sushi Rolls

Who says sushi has to be savory? These playful rolls turn the classic PB&J into a fun, sliceable snack that kids (and adults!) will love.

Ingredients:

• 2 large flour tortillas (burrito-size)
• 1/3 cup creamy peanut butter
• 3 tbsp strawberry jam (or grape jelly)
• 1 medium banana, peeled
• 1 tbsp honey
• 1/4 cup crushed peanuts (optional)

Instructions:

1. Lay tortillas flat on a cutting board. Spread 1/3 cup peanut butter evenly over each, leaving a 1-inch border at the top.
2. Drizzle 1 tbsp honey over the peanut butter on each tortilla, then spread 3 tbsp jam in a thin stripe along the bottom third.
3. Place the banana near the jam-covered edge, then tightly roll away from you, tucking in the sides as you go. Press the clean edge to seal.
4. Use a sharp knife to slice each roll into 1-inch pieces. Sprinkle with 1/4 cup crushed peanuts if using.

The contrast of creamy peanut butter, sweet jam, and fresh banana makes these rolls irresistibly snackable—plus, they’re way more exciting than a regular sandwich!

Tip: For neat slices, chill rolls for 15 minutes before cutting.

Baked Potato Wedges with Dip

These golden, seasoned potato wedges are a crowd-pleaser—crispy on the outside, fluffy inside, and perfect for dipping!

Ingredients

• 4 medium russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1 tbsp chopped fresh chives
• 1 tsp lemon juice
• 1/4 tsp onion powder

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss potato wedges with 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange wedges in a single layer on the baking sheet. Bake for 25 minutes, flip, then bake another 10–15 minutes until crispy and golden.
4. Meanwhile, mix 1/2 cup sour cream, 1 tbsp chives, 1 tsp lemon juice, and 1/4 tsp onion powder in a small bowl. Chill until serving.

The smoky paprika and tangy dip balance each other beautifully—plus, baking (not frying) keeps these wedges light but just as satisfying.

Tip: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before seasoning and baking.

Conclusion

With these 20 quick and easy lunch recipes, busy parents can whip up tasty, kid-approved meals in no time! Whether you’re packing lunches or serving at home, there’s something here for every little eater. Give these recipes a try, and let us know which ones your kids loved most in the comments below. Don’t forget to share this handy roundup on Pinterest for other parents to enjoy too!