36 School Lunch Ideas for High Schoolers They’ll Actually Eat

Packing school lunches for teenagers can feel like a never-ending challenge. One week they love something, the next week they won’t touch it, and somehow they’re always hungry by the time they get home.

That’s why I’ve put together this collection of school lunch ideas for high schoolers. There are plenty of easy options to choose from, including sandwiches, wraps, pasta salads, pinwheels, and protein-packed lunches that are easy to pack and take to school.

If you’re stuck in a lunch box rut or just looking for a few new ideas to add to the rotation, you’re sure to find something here that makes busy school mornings a little easier.

Sandwiches, Wraps & Flatbreads

1. Chicken Caesar Flatbread

This one feels a bit more exciting than a regular sandwich and is easy to wrap up and pop into a lunch box. It’s packed with familiar flavors that most teens already enjoy, making it a handy option for busy school days.

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2. Chicken Alfredo Flatbread

If yo’uve got a teen who loves pasta, his has all those comforting flavors packed into something that’s a lot easier to take to school. It’s filling, easy to pack, and a nice change from the usual lunch box routine.

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3. BBQ Chicken Flatbread

Sweet, smoky flavors and plenty of chicken make this one a lunch that feels a little more fun than the usual sandwich. It’s easy to pack up the night before and is just as good eaten cold or at room temperature.

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4. Turkey Avocado Sandwich

Sometimes the simple lunches are the ones that get eaten first. Packed with familiar ingredients and plenty of flavor, this is an easy option to add to the weekly lunch rotation without any fuss.

Servings: 1

Ingredients:

• 4 slices turkey lunch meat
• 3 slices avocado
• 3 slices red onion
• 3 slices cucumber
• 1 tablespoon mayo
• 1 English muffin

Instructions:

1. Lightly toast the English muffin. Spread mayonnaise on the cut sides of both halves.

2. Layer on the turkey, avocado slices, red onion, and cucumbers.

3. Place the top half of the muffin over the filling and enjoy a hearty breakfast sandwich.

5. Chicken Club Sandwich

Loaded with plenty of protein and crunchy fresh toppings, this is the kind of lunch that helps keep teens full until the final bell. It’s easy to make ahead and tastes great straight from the lunch box.

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6. Classic Italian Sub Sandwich

Packed with layers of meat, cheese, and crisp veggies, this is a lunch that feels a little more special than the usual packed sandwich. It’s hearty enough for growing teens and easy to make ahead for busy school mornings.

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7. Cuban Sandwiches

This is a great option when you’re looking for something a little different from the usual lunch box staples. The combination of savory fillings and bold flavors makes it a satisfying choice for hungry teenagers.

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8. Copycat Taco Bell Chicken Quesadillas

Fast food favorites are always a hit with teenagers, and this homemade version is easy to pack for school. Slice it into wedges and tuck it into a lunch box for a filling lunch that they will love.

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9. Copycat Taco Bell Quesaritos

This is one of those lunches that feels a bit more exciting than a plain sandwich. Wrapped up and packed into a lunch box, it’s a great way to break up the usual school lunch routine.

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10. Turkey Quesadillas

These are easy to make, easy to pack, and always seem to go down well with older kids. Add some fruit, chips, or veggie sticks on the side and lunch is sorted.

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11. Falafel Wrap

If your teen likes trying something a little different, this is a great one to add to the lunch rotation. It packs up nicely and makes a welcome change from the usual sandwiches and wraps.

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12. Smoked Turkey Mozzarella Pesto Croffle Sandwiches

This is a fun way to mix things up when everyone’s getting bored of the same old sandwiches. The combination of smoky turkey, melty cheese, and pesto gives it plenty of flavor, and it packs up surprisingly well for lunch.

Servings: 4 mini sandwiches

Ingredients:

• 1 can Pillsbury crescent rolls (8 triangles = 8 croffles = 4 sandwiches)
• 4 tbsp pesto (about 1 tbsp per sandwich)
• 4 slices mozzarella cheese (or a handful of shredded mozzarella per sandwich)
• 8–12 slices smoked turkey (2–3 per sandwich)

Instructions:

1. Preheat your waffle iron to medium heat and lightly coat it with cooking spray or a little butter.

2. To make the croffles, unroll the crescent dough and separate it into 8 triangles. Gently roll or press each triangle to flatten slightly, then shape into a small crescent or ball. Place the dough pieces in the waffle iron (you may need to work in batches). Close the lid and cook for 3–4 minutes, until golden brown and cooked through. Set aside to cool slightly.

3. Build the sandwiches by using two croffles for each one. Spread 1 tablespoon of pesto on the bottom croffle, then layer with mozzarella and smoked turkey.

4. For a warm, melty finish, place the top croffle on and return the sandwich to the waffle iron. Close gently and cook for another 2–3 minutes, until the cheese is melted and the sandwich is hot and crisp.

Salads & Protein-Packed Lunches

13. Antipasto Salad

For teens who aren’t big sandwich fans, this is a nice alternative to have in the lunch rotation. It’s easy to prep ahead and full of all those salty, savory flavors that make lunch a little more interesting.

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14. Chicken Caesar Pasta Salad

Cold pasta lunches are always handy to have up your sleeve during the school year. This one is filling, easy to make ahead, and travels well in a lunch box without any fuss.

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15. Chicken Fajita Salad

Packed with plenty of flavor and protein, this is the kind of lunch that doesn’t feel like an afterthought. Prep it ahead of time and it’s ready to grab from the fridge on busy school mornings.

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16. Chopped Grinder Salad

This is a good pick for teens who prefer something a little lighter at lunchtime but still want plenty to eat. The mix of meats, cheese, and crunchy veggies means every bite has loads of flavor.

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17. Chicken Avocado Salad

This one comes together quickly and is easy to portion into lunch containers for the week ahead. It’s fresh, filling, and a nice option when your teen wants something other than a sandwich at lunchtime.

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18. Marry Me Chicken Salad

Pop this into a croissant and you’ve got a lunch that feels a little more special without any extra effort. It’s easy to make ahead and works really well for breaking up the usual weekday lunch routine.

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19. Chicken Taco Salad

Packed with familiar taco flavors, this is a great way to make lunchtime feel a little less boring. It can be prepped ahead and packed into a container, making those busy school mornings much easier.

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20. Southwest Chicken Salad

When sandwiches are getting a bit repetitive, this is an easy way to change things up. It holds up well in a lunch container and has enough protein to help keep teens satisfied through the school day.

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21. Chicken Salad Croissant Sandwich

A buttery croissant instantly makes lunch feel a bit more appealing. This is an easy make-ahead option that’s perfect for packing into a lunch box and sending off to school.

Servings: 4-6

Ingredients:

• 2 large chicken breasts
• 3/4 cup mayonnaise
• 1/2 cup finely diced celery
• 1/4 cup finely diced onion
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly cracked black pepper
• Juice from half a lemon

Instructions:

1. In a large pot, cover the chicken with water and bring it to a boil, then reduce to a simmer.

2. Simmer for 15 minutes or until the internal temperature of the chicken reaches 165°F.

3. Remove the chicken from the pot and let it cool slightly before shredding.

4. In a large bowl, combine the shredded chicken, mayonnaise, celery, and onion. Mix until well combined.

5. Add the salt, pepper, garlic powder, and lemon juice, then stir again to blend the flavors.

6. Spoon the chicken salad onto croissants.

22. Waldorf Salad

This is a good one to keep in mind when you want something that can be made ahead and portioned out for a few days. The mix of crunchy apples, nuts, and protein makes it a little different from the usual lunch box choices.

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23. Tuna Salad

This is one of those lunches that’s been popular for years for a reason. Serve it in a sandwich, wrap, or with crackers on the side for an easy lunch that’s simple to prep ahead.

Servings: 3-4

Ingredients:

• 2 cans of tuna in oil, drained very well
• ⅓ cup mayonnaise
• ¼ tsp black pepper (add more to taste)
• 1–2 tbsp finely chopped onion (just enough for subtle flavor)
• ½ cup chopped red bell pepper (or any color, for sweetness and crunch)
• 1–2 tsp lemon juice
• 1 tbsp chopped parsley or dill (for freshness)
• Small pinch of salt

Instructions:

1. Add the drained tuna to a large bowl and gently flake it with a fork.

2. Stir in the red bell pepper, onion, parsley, lemon juice, black pepper, and mayo.

3. Mix until everything is evenly combined and coated.

4. Give it a taste and adjust with extra lemon juice, pepper, or herbs if needed.

5. Serve right away, or pop it in the fridge for 15 to 20 minutes to let the flavors come together.

24. Southwest Chicken Bowl

Lunch bowls are a great option for older kids who want something a bit more substantial in the middle of the day. Pack it into a container the night before and it’s ready to grab from the fridge in the morning.

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25. Ground Turkey Rice Bowl

Rice bowls are always handy when you’ve got a teenager with a big appetite. Make a batch ahead of time, portion it into containers, and lunch is sorted for the next few days.

Servings: 4

Ingredients:

For the turkey mixture:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 tablespoon soy sauce
• 1 teaspoon lime juice

For the bowls:

• 2 cups cooked rice (white, jasmine, or brown)
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• ½ cup red bell pepper, thinly sliced
• ¼ cup chopped fresh cilantro
• 1 avocado, sliced

For the creamy sriracha sauce:

• ¼ cup mayonnaise or Greek yogurt
• 2 tablespoons sriracha (adjust for heat preference)
• 1 teaspoon lime juice
• Pinch of salt

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until softened and fragrant.
2. Add the ground turkey, breaking it apart with a spoon, and cook until browned.
3. Stir in the smoked paprika, chili powder, cumin, salt, pepper, soy sauce, and lime juice. Continue cooking for another 2–3 minutes, allowing the flavors to blend and become aromatic.
4. In a small bowl, whisk together the mayonnaise (or Greek yogurt), sriracha, lime juice, and a pinch of salt to create the creamy sauce. Set aside.
5. Divide the cooked rice evenly among four bowls. Top each bowl with a portion of the seasoned turkey mixture.
6. Arrange the shredded carrots, cucumber, red bell pepper, avocado slices, and cilantro on top for added color and texture.
7. Drizzle each bowl generously with the creamy sriracha sauce. Serve immediately and enjoy.

Pasta Salads & Make-Ahead Lunches

26. Lemon Chicken Orzo Pasta

This is the sort of pasta lunch that’s easy to make ahead and keeps well in the fridge. Pack it into a container the night before and it’s ready to grab on the way out the door the next morning.

Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• Salt and black pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup uncooked orzo
• 2½ cups low sodium chicken broth
• Zest of 1 lemon
• ¼ cup fresh lemon juice (about 1–2 lemons)
• ½ cup heavy cream (or half-and-half)
• ½ cup freshly grated Parmesan cheese
• 1 cup baby spinach (optional)
• Fresh parsley or basil, for garnish

Instructions:

1. Season the chicken evenly with salt, pepper, and Italian seasoning, making sure all sides are coated.

2. Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chicken and cook for 4–5 minutes, stirring occasionally, until lightly golden and cooked through. Transfer the chicken to a plate and set aside.

3. Using the same pan, add the garlic and cook for about 30 seconds, stirring constantly, just until fragrant.

4. Stir in the orzo and cook for 1–2 minutes, stirring often, until lightly toasted.

5. Pour in the chicken broth and bring everything to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

6. Stir in the lemon zest, lemon juice, cream, and Parmesan cheese until the sauce is smooth and creamy.

7. Add the cooked chicken back to the pan along with the spinach, if using. Cook for another 2–3 minutes, stirring, until the spinach wilts and everything is warmed through.

8. Taste and adjust the seasoning with additional salt and pepper, if needed.

9. Finish with a sprinkle of fresh herbs and serve warm.

27. Orzo Pesto Pasta Salad

A cold pasta salad is always useful to have in the lunch rotation, especially during the warmer months. This one is quick to prep, easy to pack, and full of fresh flavor.

Servings: 6

Ingredients:

• 1 ½ cups orzo pasta
• ½ cup basil pesto
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup red onion, finely chopped
• ½ cup mozzarella pearls or diced fresh mozzarella
• ¼ cup black olives, sliced
• ¼ cup chopped walnuts, toasted (optional)
• ¼ cup Parmesan cheese, grated
• Juice of ½ lemon
• Salt and black pepper, to taste

Instructions:

1. Cook the orzo according to the package directions until al dente. Drain and rinse under cold water to cool.

2. In a large bowl, toss the cooled orzo with the pesto until evenly coated.

3. Add the cherry tomatoes, cucumber, red onion, mozzarella, olives, and pine nuts. Toss gently to combine.

4. Stir in the lemon juice and Parmesan cheese, then season with salt and black pepper to taste.

5. Serve right away or refrigerate for about 30 minutes to let the flavors blend.

28. Pasta Primavera

This is a great way to sneak a few extra veggies into lunch without making a big deal about it. It packs well, tastes great cold, and works nicely as a make-ahead option for busy weeks.

Servings: 4-6

Ingredients:

Pasta & Vegetables:

• 12 oz penne pasta
• 1 tablespoon olive oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 1 cup peas
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced

Cream Sauce:

• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain well and set aside.

2. Heat the olive oil in a large skillet over medium heat.

3. Add the broccoli, bell pepper, squash, and zucchini, and cook until just tender with a little bite left.

4. Stir in the garlic and cook for about 30 seconds, stirring constantly, until fragrant.

5. Pour in the heavy cream and bring the mixture to a gentle simmer.

6. Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes, if using, until the sauce is smooth and well combined.

7. Add the cooked pasta to the skillet and toss until evenly coated in the sauce.

8. Gently fold in the cherry tomatoes.

9. Finish with extra Parmesan and fresh herbs, then serve warm.

29. Potato Feta Salad

If your teen loves potatoes, this is an easy lunch to add to the menu. It keeps well in the fridge, making it handy for meal prep and busy school mornings.

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30. Shrimp Pasta Salad

This is a nice change from the usual lunch box options and works especially well during the warmer months. Make it ahead, keep it chilled, and it’s ready to pack whenever you need it.

Servings: 6

Ingredients:

• 1 cup cooked macaroni
• 1 cup peeled and cooked shrimp, shelled
• 1 shallot, chopped
• 2 tbsp chopped celery
• 2/3 tsp cumin
• 1 tsp granulated garlic
• 1/3 tsp salt
• 1/4 tsp pepper
• 3 tbsp chopped parsley
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 1/2 tsp mustard powder
• 2 tbsp brown sugar

Instructions:

1. Add the shrimp to a bowl along with the lemon juice, olive oil, granulated garlic, and cumin. Stir to coat and let marinate for about 10 minutes, if desired.

2. Heat a pan over medium heat and cook the shrimp for about 5 minutes, stirring occasionally, until cooked through. Transfer to a plate and let cool slightly.

3. In a separate bowl, combine the sour cream, mayonnaise, Worcestershire sauce, brown sugar, mustard powder, salt, pepper, granulated garlic, and cumin.

4. Stir the dressing until smooth and fully blended.

5. Place all of the prepared salad ingredients into a large bowl.

6. Pour the dressing over the top.

7. Mix until everything is well coated, then refrigerate for about 30 minutes before serving.

Pinwheels

31. Mexican Pinwheels

These are easy to make ahead and slice up whenever you need a quick lunch. They fit neatly into a lunch box and are a fun alternative to the usual sandwich.

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32. Pepper Jelly Pinwheels

A little sweet, a little savory, and easy to eat on the go, these are a nice way to add some variety to the lunch box. They can be made ahead and tucked into the fridge ready for the week ahead.

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33. Hummus, Cucumber & Sun-Dried Tomato Pinwheels

Fresh, colorful, and easy to pack, these are a great option for days when you want something a little lighter. Slice them up the night before and they’ll be ready to drop straight into a lunch box in the morning.

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34. Sausage Cream Cheese Pinwheels

These are hearty enough to keep hungry teenagers going through the afternoon and are easy to grab straight from the fridge. Make a batch at the start of the week and you’ve got several lunches sorted in one go.

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High-Protein Lunchbox Ideas

35. Cottage Cheese Sun-Dried Tomato & Egg Bites

These are easy to tuck into a lunch box and don’t take up much room alongside fruit, veggies, or a snack. They’re great for meal prep too, so you can make a batch and keep them in the fridge ready for the week ahead.

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36. Instant Pot Quiche

A slice of this makes a really satisfying lunch and is easy to pack alongside a few simple sides. It keeps well in the fridge, so it’s handy for getting a few lunches prepped ahead of time.

Servings: 4

Ingredients:

• 4 large eggs
• ½ cup milk (any kind)
• ½ cup shredded cheese (cheddar, Swiss, or your favorite)
• ¼ cup cooked and crumbled bacon or diced ham (optional)
• ¼ cup chopped spinach or bell pepper (optional)
• ¼ tsp salt
• ¼ tsp black pepper
• Cooking spray or butter (for greasing)

Instructions:

1. Lightly coat a 6- or 7-inch oven-safe round dish with nonstick spray. Add a piece of parchment paper to the bottom if you like.

2. In a mixing bowl, whisk the eggs, milk, salt, and pepper. Stir in the cheese and any mix-ins.

3. Pour the mixture into the prepared dish and cover it tightly with aluminum foil.

4. Pour 1 cup of water into the Instant Pot and place the trivet inside.

5. Set the covered quiche dish on top of the trivet.

6. Close the lid, switch the valve to sealing, and pressure cook on Manual/Pressure Cook for 30 minutes.

7. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

8. Carefully lift the dish out of the Instant Pot and let it rest for 5–10 minutes before slicing and serving.

Packing lunches for teenagers isn’t always easy, especially when their tastes seem to change from one week to the next. Hopefully this list has given you a few new ideas to add to the rotation and made those busy school mornings a little less stressful.

Start with a couple of recipes that sound like a good fit for your family and build from there. Even adding one or two new lunches to the mix can make a big difference when everyone is tired of the same old options.