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5 Easy Meal Prep Lunches

Posted by The Edge Fitness Clubs on July 28, 2022

Making a habit to not order out for lunch is hard. When you prep ahead of time, it's a lot easier to stick to your plan! Here are 5 simple lunches you can prep and pack ahead of time that are filling, clean and tasty!
Recipe 1: Tuna Salad Lettuce Wraps


  • 1 can of wild caught skipjack or albacore tuna
  • 2 tbsp. avocado oil mayo (We like Primal Kitchen)
  • 1-2 dill pickle spears, finely diced
  • Red onion, finely diced
  • 1/2 a tomato, finely diced
  • Romaine lettuce leaves, washed 
  • Salt and pepper, to taste
  • Chopped fresh parsley (optional)
  • Juice of 1/2 a lime (optional)


  • Drain your tuna and place on cutting board. Finely chop.
  • Add your tuna and the rest of your ingredients into a large bowl and mix until well combined, excluding the lettuce leaves. 
  • Place your tuna salad in your lettuce leaves and refrigerate until ready to eat.  Enjoy!


Recipe 2: Protein Bento Box


  • 2 hard boiled eggs
  • 2 slices of oven roasted turkey breast
  • Slice up some of your favorite veggies (carrot sticks, celery sticks, baby cucumbers, sliced bell pepper, cherry tomatoes, etc!)
  • A handful of plain, unsalted almonds
  • Fresh berries


  • Assemble how you wish! Roll up your turkey and have fun putting together your adult lunch box packed with protein!



Recipe 3: Quinoa Bowl


  • 1/2 cup cooked quinoa 
  • 1/4 cherry tomatoes, chopped
  • 2 celery sticks, finely chopped
  • 1/2 a cucumber, chopped
  • 1/4 cup shredded carrots
  • 1/2 a red bell pepper, finely chopped
  • 1/4 cup of leftover roasted veggies (optional)
  • The juice from half a lemon
  • 2 tbsp. extra virgin olive oil
  • Salt and pepper, to taste 


  • First let's make the dressing. In a small bowl, whisk together your olive oil, lemon juice, salt and pepper. Set aside.
  • Make sure your cooked quinoa is cooled. In a large bowl add the rest of the ingredients. 
  • Pour the dressing over the top and mix until well combined
  • Refrigerate and enjoy all week long!


Recipe 4: Buffalo Chicken Salad


  • 2 cups cooked chicken, chopped
  • 1 cup of celery, diced
  • 2 scallions, chopped
  • 1/2 cup avocado oil mayo (We like Primal Kitchen)
  • 3 tbsp. of your favorite cleaner hot sauce
  • 2 tbsp. apple cider vinegar
  • Salt and pepper, to taste


  • Place all ingredients in a large bowl and toss to combine
  • Season with salt and pepper to taste
  • Refrigerate for 1 hour, then enjoy! Stuff a bell pepper for a heart lunch, or dip with raw veggies!



Recipe 5: Sheet Pan Greek Chicken + Veggies


  • 1 lb. chicken breast, chopped
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1/2 a red onion, sliced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. minced garlic
  • The juice from 1/2 a lemon
  • Salt, pepper, and oregano, to taste


  • Preheat your oven to 400 degrees. Line your sheet pan with parchment paper and add all your ingredients. Toss well to combine.
  • Bake at 400 for 20 minutes or until chicken is fully cooked. Let cool and store in the refrigerator for up to 5 days.