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5 kids' lunches for £15: Week 8

From chicken and chorizo wraps to a vegetable and bean soup; 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. Sweet potato and chorizo frittata

    Sweet potato and chorizo frittata

    1 medium sweet potato, diced
    2 tbsp olive oil
    4 spring onions, sliced
    1 garlic clove, crushed
    8 slices chorizo, chopped
    5 eggs, lightly whisked handful
    shredded lettuce leaves
    ¼ cucumber portion, cut into chunky rounds

    1. Preheat the oven to gas 6, 200°C, fan 180°C. Simmer the sweet potato in boiling water for 10 mins until tender, then drain.

    2. Heat ½ tbsp oil in a 20cm ovenproof frying pan or shallow casserole dish over a medium heat, then add the spring onions, garlic and chorizo and cook for 2 mins.

    3. Tip into a mixing bowl and add the drained sweet potato. Pour in the whisked eggs and stir to combine the veg and eggs.

    4. Add the remaining oil to the pan, then tip in the frittata mix. Cook over a medium heat for 5 mins until the base is cooked and the mix is beginning to come away from the edges. Transfer the frittata to the oven and cook for 10 mins until golden and set in the middle.

    5. Leave to cool slightly, then invert the frittata onto a chopping board or serving plate. Serve with the lettuce and cucumber.

  2. Crispy pepper and sweetcorn pizzas

    Crispy pepper and sweetcorn pizzas

    1 tbsp olive oil
    2 garlic cloves, finely chopped
    1 red pepper, deseeded and finely sliced
    ½ x 400g tin chopped tomatoes
    ¼ head of broccoli, cut into small florets
    4 wholemeal tortilla wraps
    160g tin sweetcorn
    2 spring onions, sliced
    80g grated Grana Padano
    ¼ cucumber portion, cut into sticks, to serve
    1 carrot, peeled and cut into sticks, to serve

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a frying pan over a medium heat, then add the garlic and red pepper and cook for 1 min. Add the tomatoes and cook for 8-10 mins until reduced and the pepper has softened

    2. Meanwhile, simmer the broccoli in a pan of boiling water for 2 mins, then drain.

    3. Lay 4 wraps on a baking tray. Spread the tomato and pepper sauce over each wrap, then scatter over the broccoli, sweetcorn, spring onions and cheese. Bake for 8-10 mins.

    4. Serve with the cucumber and carrot sticks on the side.

  3. Vegetable bean soup

    Vegetable bean soup

    2 tbsp olive oil, plus extra to serve
    1 onion, roughly chopped
    1 carrot, roughly chopped
    2 celery sticks, roughly chopped
    3 garlic cloves, chopped
    400g tin plum tomatoes
    75g orzo
    400g tin cannellini beans, drained
    1 vegetable stock cube, made up to 600ml
    2-4 mini wholemeal tortilla wraps

    1. Heat the oil in a pan and cook the onion, carrot and celery and the garlic for 5 mins until the veg is starting to soften.

    2. Add the tomatoes, orzo, cannellini beans and stock. Cover and simmer for 20 mins, stirring occasionally, until the pasta is cooked and the tomatoes have reduced.

    3. Heat the wraps under the grill for a few mins or toast in a pan to heat up and crisp slightly. Slice into triangles and serve with the soup.

  4. Broccoli, tomato and lemon orzo salad

    Broccoli, tomato and lemon orzo salad

    150g orzo
    ¾ head of broccoli, trimmed into small florets and the stalk, peeled and cut into cubes
    100g cherry tomatoes, halved
    ½ lemon, zested and juiced
    2 tbsp olive oil
    20g grated Grana Padana

    1. Simmer the orzo in a large pan of boiling water for 10 mins until cooked through, adding the broccoli for the last 3 mins, then drain.

    2. Tip back into the pan and add the cherry tomatoes, lemon zest and juice and olive oil.

    3. Mix well and serve with cheese sprinkled on top.

  5. Chicken and chorizo wraps

    Chicken and chorizo wraps

    2 chicken breast fillets
    1 garlic clove, grated
    1 tbsp olive oil
    ½ lemon, zested and juiced
    8 slices chorizo, cut into half moons
    4 mini wholemeal tortilla wraps
    small handful shredded lettuce
    ½ yellow pepper, deseeded and finely sliced
    2 celery sticks, chopped

    1. Preheat the grill to high. Cut the chicken into 4 long strips and place in a bowl. Add the garlic, olive oil, lemon zest and lemon juice. Mix to coat.

    2. Place the chicken on a baking tray and grill for 10-12 mins, turning halfway through, until cooked through.

    3. Divide the chicken between the wraps and top with the chorizo and lettuce. Serve with the pepper and celery.

  6. Shopping list

    Fresh produce
    1 Tesco lemon 
    1 Tesco brown onion
    2 Tesco carrots
    1 pack Nightingale Farms celery
    1 bulb Tesco garlic
    1 Tesco yellow pepper
    1 head of Tesco broccoli
    250g pack Nightingale Farms cherry tomatoes 
    1 Tesco cucumber
    1 Tesco iceberg lettuce
    100g pack Tesco spring onions
    1 Tesco sweet potato
    1 Tesco red pepper
    2 Tesco chicken breast fillets
    80g pack Tesco spicy chorizo slices
    100g pack Creamfields grated Grana Padana

    Cupboard and frozen
    8 pack Tesco mini wholemeal tortilla wraps
    500g pack Tesco Finest orzo
    400g tin Grower's Harvest chopped tomatoes 
    400g tin Tesco plum tomatoes
    400g tin Tesco cannellini beans
    8-pack Tesco wholemeal tortilla wraps
    160g tin Tesco sweetcorn
    6-pack Tesco free range eggs

    At home
    Olive oil
    Vegetable stock cube

    *Based on two children. Total cost is based on online prices at the time of publishing and is subject to change. Dependent on product availability, total basket price online may change due to substitutions.