They’re back at school and with that, the challenge of filling their lunchboxes with wholesome, easy to prepare and delicious meals is back as well. Luckily, Annabel Karmel has crafted up three new lunchbox recipes for you to try this school season.
HONEY CHICKEN WRAPS
Makes 4 wraps
Ingredients
• 2 boneless, skinless chicken breasts, sliced into strips
• 1 tbsp oil
• 1 tbsp each soy sauce, lemon juice and honey
• 4 tortilla wraps
• A little light mayonnaise
• 2 tomatoes, deseeded and sliced
• ¼ cucumber, sliced into thin batons
• A few leaves iceberg lettuce, shredded
• 50g cheddar cheese, grated
Method
1. Put the chicken into a bowl. Pour over the soy sauce, lemon juice and honey and leave to marinate for as long as possible.
2. Remove the chicken from the marinade using a slotted spoon. Heat the oil in a frying pan and fry the chicken for three to four minutes until golden and cooked through.
3. Warm the wraps for one minute in the microwave and set aside on a plate. Spread the mayonnaise along one end of a wrap, top with tomatoes, cucumber and lettuce, then spoon over the chicken and sprinkle with the cheese.
4. Roll up around the filling, tucking in the sides so the wrap is sealed at both ends.
5. Cut the wrap in half diagonally. Repeat with the remaining ingredients.
TEDDY BEAR PIZZAS
Makes 8 teddy bears
Ingredients
Base:
• 300g strong bread flour
• 1 tsp dried yeast
• A dash of salt
• 150 – 200ml warm water
Toppings:
• 100g passata
• 1 tsp tomato puree
• 2 balls mozzarella
• 4 slices ham, diced
• Handful of black olives
Method
1. Measure the flour, yeast, salt and water into a bowl. Stir until the dough is formed.
2. Place on a work surface and knead for five to 10 minutes until you have a shiny dough.
3. Put the dough in an oiled bowl, cover with clingfilm and leave to rise for one hour or until doubled in size.
4. Preheat the oven to 200 degrees Celsius.
5. Put the dough on a floured work surface. Roll out until very thin. Cut out 8 teddy bear faces and place on a baking sheet.
6. Mix the passata and tomato purée together and spread over the dough. Put the ham in the middle of the face in a pile. Slice eight rounds from the mozzarella to make the noses and grate the remaining cheese. Sprinkle the mozzarella over the bear.
7. Bake for 10 minutes, then put the round slice of mozzarella on top of the ham and add some extra ham for the ears. Bake for another four to five minutes. Remove from the oven. Make the eyes and nose out of the olives and use these to make the teddy bear’s face.
QUINOA AND EDAMAME SALAD
Makes 2 portions
Ingredients
Salad:
• 1 cup quinoa
• 1 carrot, peeled and grated
• 1 large tomato, deseeded and diced
• 1 bunch spring onions, sliced
• 4 tbsp sweetcorn
• 100g edamame, cooked, refreshed in cold water and shelled
Dressing:
• 2 tbsp vinegar
• 4 tbsp olive oil
• 1 tsp honey
• ½ tsp grated ginger
Method
1. Put the quinoa and 2 cups of water into a small saucepan. Cover with a lid then bring up to the boil. Stir and turn off the heat and leave until all of the water has been absorbed. Season and leave to cool.
2. Spoon into a bowl, then add the carrot, tomato, onion, sweetcorn and edamame beans.
3. Mix all of the ingredients together in a small bowl, then add to the salad and mix well.
In need of more lunchbox recipe ideas? Buy Annabel’s Busy Mums at Kinokunyia and select Magrudy’s outlets for Dhs130. Or download Annabel’s Family Cooking app via the App Store.
