Make-Ahead Lunches You’ll Actually Look Forward To

Let’s be real, no one’s excited to open the fridge and see a sad desk salad waiting for them. But when lunch is something fresh, flavorful, and ready to go? Total game-changer. These four make-ahead lunch ideas are anything but boring, packed with protein, color and flavor to keep you fueled and feeling good all week long.

1. Turkey Pesto Wraps 

Ingredients (makes 2 wraps): 

• 2 whole wheat wraps or tortillas 
• 6 oz sliced turkey breast 
• 2 tbsp basil pesto 
• ½ cup spinach or arugula 
• 1 roma tomato, sliced 
• 2 slices provolone or mozzarella (optional) 

Directions: 

1. Spread pesto over each wrap. 
2. Layer turkey, cheese, tomato, and greens. 
3. Roll tightly, wrap in foil or parchment, and refrigerate. 
4. Slice in half when ready to eat! 

2. Mediterranean Chickpea Jar Salad (Vegetarian) 

Ingredients (for 2 mason jar salads): 

1. 1 can chickpeas, rinsed and drained 
2. ½ cup cherry tomatoes, halved 
3. ½ cucumber, diced 
4. ¼ cup red onion, thinly sliced 
5. ¼ cup crumbled feta 
6. 2 tbsp olive oil 
7. Juice of ½ lemon 
8. Salt, pepper, and oregano to taste 
9. 2 cups mixed greens or spinach 

Directions: 

1. In each jar, layer in this order: dressing (olive oil, lemon juice, seasonings), chickpeas, cucumbers, tomatoes, onion, feta, then greens on top. 
2. Seal and store upright. 
3. When ready to eat, shake and pour into a bowl! 

3. Greek Chicken Pita Pockets 

Ingredients (makes 2 servings): 

• 1 cup cooked, diced grilled chicken 
• 2 whole wheat pita pockets 
• ½ cup diced cucumber 
• ½ cup chopped tomatoes 
• ¼ cup crumbled feta 
• 2 tbsp hummus or tzatziki 
• Optional: red onion, olives, chopped parsley 

Directions: 

1. Mix chicken, cucumber, tomato, and feta in a bowl. 
2. Spread hummus or tzatziki inside each pita. 
3. Fill with the chicken mixture and any extra toppings you like. 
4. Wrap tightly and store in the fridge. 

4. Steak & Veggie Power Bowls 

Ingredients (makes 2 bowls): 

• 1 cup cooked brown rice or quinoa 
• 6 oz grilled steak, sliced 
• ½ cup roasted or sautéed veggies (like bell peppers, zucchini, broccoli) 
• ¼ avocado, sliced 
• 2 tbsp olive oil + 1 tbsp balsamic vinegar (or your favorite dressing) 
• Salt, pepper, garlic powder to taste 

Directions: 

1. In each bowl, layer grain, steak, veggies, and avocado. 
2. Drizzle with olive oil + vinegar (or dressing of choice). 
3. Store in airtight containers. Reheat or enjoy cold! 

Preparing 2–3 different options for the week to mix it up, keeps your taste buds happy. These meals are easy to make, easy to pack, and even easier to devour. Meal prep never looked so good, here’s to lunches you’ll actually look forward to!