UACES Facebook Pack a Lunch! 3 Easy Lunch Ideas
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Packing your lunch can help you save money and eat healthier, but it doesn’t have to be difficult, time consuming, or labor intensive. I am sharing three of my all time favorite lunches that I bring to work regularly. The Italian pasta salad is meat-free, but still packs the protein with kidney beans and mozzarella cheese. The turkey pinwheels are a fun spin on a boring sandwich, and can be customized however you want. The strawberry feta grilled chicken salad is the perfect fresh lunch to keep you full long after the last bite. Check out these three quick, easy, and healthy lunch recipes!

Strawberry Feta Grilled Chicken Saladstrawberry feta grilled chicken salad

Yield: 1 serving | Serving Size: 1 salad


  • 1c romaine lettuce
  • 1c spring mix greens
  • 1/2 c strawberries, quartered
  • 1 TBSP unsalted chopped pecans
  • 1/4 c crumbled feta cheese
  • 1/2 c grilled chicken pieces
  • Handful of sliced red onion
  • 2 TBSP poppy seed vinaigrette


  1. Start with Romaine and then spring mix, layering ingredients on plate. Add chicken, strawberries, feta, onion, and pecans. Drizzle with vinaigrette right before serving.

Italian Pasta Salad

Yield: 12 servings | Serving size: 1/2c


  • 2 c mini bowtie (farfalle) noodles
  • 1 lb part skim mozzarella cheese, diced
  • 1 c cherry tomatoes, halved
  • 1 whole green bell pepper, diced
  • ¼ large red onion, diced
  • 1 – 15oz can light red kidney beans, low sodium, drained and rinsed
  • Kalamata (or black) olives, halved
  • 2 Tbsp olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste


  1. Cook pasta according to package directions. Pasta is best when cooked al dente.
  2. While pasta is cooking, prep other ingredients.
  3. Combine all ingredients with pasta in large bowl. Drizzle with olive oil and sprinkle with seasonings and toss to combine.
  4. Let chill for at least 30min before serving.

Turkey Pinwheels

Yield: 1 serving | Serving Size: 6 pieces


  • 1 slice cheddar cheese
  • 3 ounces thinly sliced turkey breast
  • 1/2 cup baby spinach or leafy green of choice
  • 1 (8-inch) spinach tortilla
  • 1 oz low fat cream cheese
  • 2 Tbsp salsa


  1. Spread cream cheese onto tortilla. Place cheese, turkey, and spinach in center of tortilla. Bring the bottom edge of the tortilla tightly over the spinach, folding in the sides. Continue rolling until the top of the tortilla is reached; like a burrito. Cut into sixths (half and the cut the halves in half).
  2. Place into meal prep containers. Dip in salsa if desired. Serve with veggie side (i.e. carrot sticks) and fruit (i.e. grapes) for dessert.

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