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Try these cold lunch ideas that are bursting with flavor and freshness! From wraps and vibrant salads to light and satisfying bowls, this guide has something for everyone, keeping you energized all afternoon long.

Cold lunch ideas
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Dreading another boring brown bag? Even though we’re cookbook authors, Alex and I are always looking for lunchtime inspiration (you’d think we’d have it all figured out, but we always need ideas!). The best ideas, in our opinion, are those that work cold or room temp so there’s no need to reheat when you’re ready to eat.

We’ve reviewed our recipe archives to help you escape the midday rut with these cold lunch ideas! From vibrant bowls to protein-packed wraps, light and satisfying salads to colorful sandwiches, this collection offers something for every taste bud and dietary preference. Even better, they all keep or transport well! Ready to get started?

And now, our top cold lunch ideas!

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Veggie Wraps & More Cold Lunch Ideas!

Tuna wrap
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5 from 1 review

A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: Lunch

Ingredients

Scale
  • 1 5-ounce can white meat tuna
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped green onion
  • ¼ cup finely chopped dill pickles
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon dried dill
  • ¼ teaspoon kosher salt
  • 1 tablespoon shredded or grated Parmesan cheese (optional)
  • 2 handfuls chopped romaine lettuce
  • 1/4 red cabbage, shredded
  • 1/2 red pepper, sliced into strips
  • 2 10-inch burrito style wraps

Instructions

  1. Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
  2. Use a fork to mix together the tuna, chopped celery, green onion, dill pickles, mayonnaise, Dijon mustard, dried dill, and kosher salt. Add the Parmesan cheese if desired (it really steps it up a notch!). 
  3. Place an even layer of lettuce on a tortilla, and top it with some of the red cabbage and red pepper. Place half of the tuna salad filling on top (see the photo). 
  4. Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. (A small amount filling may come out after rolling.) Slice the wrap in half.
  5. Eat immediately, or wrap it up in parchment or wax paper for storage and refrigerate until serving, up to 8 hours. (Do not wrap in plastic, or the wrap becomes soggy. To make ahead, you can also pack the tuna salad and chopped veggies in separate containers and refrigerate, then assemble the wrap directly before serving.)

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About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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  1. Sonja Overhiser says:

    Let us know if you have any questions!