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Here's How To Make 4 School Lunches For Your Kids With 1 Rotisserie Chicken

Talk about saving time and just making life easier.

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1 Rotisserie Chicken, 4 School Lunches

Chicken Ranch Wrap

Servings: 1INGREDIENTS1 whole wheat tortilla2 slices provolone cheese1 leaf romaine lettuce½ cup shredded chicken6 cherry tomatoes, sliced in half 2 tablespoons ranch dressingPREPARATION1. Place two slices of provolone on a whole wheat tortilla, followed by lettuce, shredded chicken, sliced tomatoes and ranch dressing. 2. Roll into a wrap and place in a reusable container with fruits and veggies for sides.3. Enjoy!

Servings: 1

INGREDIENTS
1 whole wheat tortilla

2 slices provolone cheese

1 leaf romaine lettuce

½ cup shredded chicken

6 cherry tomatoes, sliced in half

2 tablespoons ranch dressing

PREPARATION

1. Place two slices of provolone on a whole wheat tortilla, followed by lettuce, shredded chicken, sliced tomatoes and ranch dressing.

2. Roll into a wrap and place in a reusable container with fruits and veggies for sides.

3. Enjoy!

Zesty Chicken Pasta Salad

Servings 1INGREDIENTS1 cup cooked bowtie pasta½ cup shredded chicken¼ cup cucumber, diced¼ cup celery, diced¼ cup sliced black olives6 cherry tomatoes, sliced in half½ cup carrots, julienned3 tablespoons Italian dressingPREPARATION1. In a bowl, combine pasta, chicken, cucumber, celery, black olives, sliced tomatoes, carrots, and Italian dressing.2. Mix well and pour pasta salad into a reusable container. Pack with fruits and veggies for sides.3. Enjoy!

Servings 1

INGREDIENTS
1 cup cooked bowtie pasta

½ cup shredded chicken

¼ cup cucumber, diced

¼ cup celery, diced

¼ cup sliced black olives

6 cherry tomatoes, sliced in half

½ cup carrots, julienned

3 tablespoons Italian dressing

PREPARATION
1. In a bowl, combine pasta, chicken, cucumber, celery, black olives, sliced tomatoes, carrots, and Italian dressing.

2. Mix well and pour pasta salad into a reusable container. Pack with fruits and veggies for sides.

3. Enjoy!

Chicken Salad Sandwich

Servings 1INGREDIENTS½ cup shredded chicken2 tablespoons celery, diced1 tablespoon white onion, finely diced6 cherry tomatoes, sliced in half 2 tablespoons apple, diced3 tablespoons Greek yogurtSalt, to tastePepper, to taste2 pieces whole wheat bread1 leaf romaine lettucePREPARATION1. In a bowl, combine chicken, celery, onion, sliced tomatoes, apple, yogurt, salt and pepper. 2. Spread the chicken salad on one of the pieces of bread and place the lettuce on the other piece. Top with desired condiments and bring the two pieces of bread together. Cut in half and place in a reusable container with some fruits and veggies.3. Enjoy!

Servings 1

INGREDIENTS
½ cup shredded chicken

2 tablespoons celery, diced

1 tablespoon white onion, finely diced

6 cherry tomatoes, sliced in half

2 tablespoons apple, diced

3 tablespoons Greek yogurt

Salt, to taste

Pepper, to taste

2 pieces whole wheat bread

1 leaf romaine lettuce

PREPARATION
1. In a bowl, combine chicken, celery, onion, sliced tomatoes, apple, yogurt, salt and pepper.

2. Spread the chicken salad on one of the pieces of bread and place the lettuce on the other piece. Top with desired condiments and bring the two pieces of bread together. Cut in half and place in a reusable container with some fruits and veggies.

3. Enjoy!

Mini Tacos

Servings 1INGREDIENTS½ cup shredded chicken2 small flour tortillas2 tablespoons white onion, finely diced6 cherry tomatoes, sliced in half ½ cup cooked Spanish rice¼ cup black beans¼ cup shredded lettuce¼ cup Mexican blend cheese¼ cup salsaPREPARATION1. Place shredded chicken in a reusable container and fold flour tortillas and place on top of the chicken. Add onions, tortillas, cooked Spanish rice, black beans, lettuce, and cheese using cupcake tin liners to separate toppings. Place salsa in a small reusable container.2. Enjoy!

Servings 1

INGREDIENTS
½ cup shredded chicken

2 small flour tortillas

2 tablespoons white onion, finely diced

6 cherry tomatoes, sliced in half

½ cup cooked Spanish rice

¼ cup black beans

¼ cup shredded lettuce

¼ cup Mexican blend cheese

¼ cup salsa

PREPARATION
1. Place shredded chicken in a reusable container and fold flour tortillas and place on top of the chicken. Add onions, tortillas, cooked Spanish rice, black beans, lettuce, and cheese using cupcake tin liners to separate toppings. Place salsa in a small reusable container.

2. Enjoy!