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5 kids' lunches for £15: Week 6

From a veg-packed soup to a rainbow tortilla salad; try five easy kids' lunches all for less than £15*. We've done the hard work for you and prepared a shopping list at the bottom of the page. You can either shop online, choose Click+Collect or screenshot the list before you head in-store

  1. Rainbow tortilla salad

    Rainbow tortilla salad

    2 wholemeal tortilla wraps
    2 tsp olive oil
    2 eggs
    40g 50% reduced-fat mature grated cheese
    10 mozzarella pearls
    ½ cucumber, sliced into rounds
    8 cherry tomatoes
    1 carrot, coarsely crated
    2 slices wafer-thin cooked ham

    1. Heat oven to gas 6, 200°C, fan 180°C. Brush both sides of the tortillas with the oil, then cut into triangles like tortilla chips. Place in a single layer on lined baking trays and bake for 7-8 mins until golden and crisp.

    2. Meanwhile place the eggs in a small saucepan and fill with water until covered by 1cm water. Bring to the boil and cook for 7 mins until hard boiled. Remove from the pan and run under cold water until cool enough to peel and thinly slice.

    3. Arrange the tortilla chips on the plate and top with the cheeses, cucumber, tomatoes, carrot, ham and egg.

  2. Veg-packed tortelloni soup

    Veg-packed tortelloni soup

    ½ tbsp olive oil
    ½ onion, finely chopped
    1 carrot, finely chopped
    ½ tsp dried mixed herbs, oregano or thyme (optional)
    400g tin chopped tomatoes
    1 reduced-salt vegetable stock cube, made up to 500ml
    ½ x 300g pack spinach & ricotta tortelloni
    100g broccoli, cut into very small florets
    50g baby spinach, finely sliced
    2 tsp reduced-fat green pesto 

    1. Heat the oil in a saucepan over a medium heat. Fry the onion for 3 mins, then add the carrot and dried herbs, if using, and cook for 5 mins more.

    2. Add the chopped tomatoes and stock. Bring to the boil, then simmer for 5 mins.

    3. Stir through the tortelloni, broccoli and chopped spinach and simmer for 5 mins.

    4. Meanwhile, mix the pesto with 1-2 tsp cold water to loosen. Drizzle over the soup to serve.

  3. Super green roll ups

    Super green roll ups

    2 x wholemeal tortilla wraps
    4 tsp reduced-fat green pesto
    50g baby spinach
    1 ready-to-eat medium avocado, medium sliced
    8 cherry tomatoes
    ⅓ cucumber, cut into 1cm sticks

    1. Spread each tortilla with 2 tsp pesto. Scatter with the spinach leaves and top with the sliced avocado. Season well with black pepper, then tuck in the tortilla ends, roll up and slice in half.

    2. Serve with cherry tomatoes and cucumber sticks.

  4. Ham and spinach tortilla quiche

    Ham and spinach tortilla quiche

    1 tbsp olive oil
    4 wholemeal tortilla wraps
    30g baby spinach, finely chopped
    75g 50% reduced-fat mature grated cheese
    4 slices wafer-thin cooked ham, diced
    100g cherry tomatoes, halved
    4 eggs
    200ml semi-skimmed milk
    ½ broccoli, cut into florets

    1. Heat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm, 7cm-deep springform tin with 1 tsp olive oil. Brush the remaining oil lightly over both sides of the tortillas. Lay a whole tortilla in the base of the tin, then cut 2 in half use to and line the sides, overlapping each at the sides and base of the tin. Place the final tortilla in the base like you did the first and gently press the tortillas down with your fingers so they stick together and ensure there are no gaps.

    2. Scatter the spinach, cheese, ham and tomatoes over the tortilla base. Whisk the eggs and milk in a jug and season with black pepper. Pour the egg mixture into the tortilla base.

    3. Bake for 35 mins or until cooked through and golden. The mixture should jiggle just slightly when shaken. Meanwhile, add the broccoli to a pan of boiling water and simmer for 5 mins until tender.

    4. Leave the quiche to cool in the tin for 10 mins, then remove and cut into wedges to serve with the broccoli.

  5. Tortelloni skewers with pesto dip

    Tortelloni skewers with pesto dip

    ½ x 300g pack spinach & ricotta tortelloni
    12 cherry tomatoes
    12 mozzarella pearls
    4 tsp reduced-fat green pesto
    ½ red pepper, thinly sliced

    1. Bring a medium saucepan of water to the boil, add the tortelloni and reduce to a simmer. Cook for 3 mins, then drain and set aside for 2-3 mins, until cool enough to handle.

    2. Thread a cooked tortelloni onto a wooden skewer, then follow with a mozzarella pearl, another tortelloni and a cherry tomato. Repeat this pattern to complete your first skewer. Do the same with the remaining 5 skewers.

    3. Divide the pesto into 2 ramekins, mixing each with 1 tsp of cold water until it reaches a thick but runny consistency. Serve as a dip for the sliced red peppers.

  6. Shopping list

    Fresh produce
    1 Tesco brown onion
    1 Tesco red pepper
    220g bag baby spinach
    2 Tesco carrots
    1 Tesco cucumber
    250g pack Nightingale Farms cherry tomatoes 
    1 head of Tesco broccoli
    1 ready-to-eat medium Tesco avocado
    1 pint semi-skimmed milk 
    400g pack Creamfields lighter mature Cheddar cheese
    210g pack Tesco mozzarella pearls 
    125g pack Tesco wafer-thin cooked ham 
    300g pack Tesco spinach & ricotta tortelloni 

    Cupboard and frozen
    190g jar Tesco reduced-fat green pesto
    8-pack Tesco wholemeal tortilla wraps
    6-pack Tesco free range eggs
    400g tin Grower's Harvest chopped tomatoes 
    30g pot Tesco mixed herbs
    At home 
    2 tbsp olive oil
    1 vegetable stock cube