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Getting ready for back-to-school lunches? Make the healthy choice with this makeshift chicken taco salad. Bright veggies make up a sweet, refreshing salad while a pea guacamole helps keep things cool. This is a fresh lunchbox that is sure to satisfy. See method
of the reference intake
Cut the wrap into 8 wedges and brush with 1 tsp oil. Heat a large frying pan over a high heat and fry the triangles for 2 mins each side until golden brown and crisp; set aside.
Meanwhile, mix the black beans with the tomatoes, cucumber, spring onion and chicken in a bowl. In a jar, shake the juice of ½ lime with the honey and 1 tbsp oil, then toss through the bean salad.
Blanch the peas in a pan of boiling water for 3 mins, then drain and mash with the soft cheese and remaining lime juice.
Divide the chicken salad between 2 lunchboxes. Serve with the tortilla chips, ‘pea-amole’ and pineapple chunks.
See more Easy recipes for kids
Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
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