Here are 5 great lunchbox fillers your kids will love

The new school year has kicked off, and that means parents across the country are racking their brains to think of interesting lunchbox ideas.

If you are such a parent, check out these great, easy lunchbox fillers that will have your kids excited for the break bell.

Remember to drop by Wonderboom Junction, your natural shopping choice in the north of Tshwane, to stock up on all the ingredients you need.

Cheesymite Scrolls

Combining a tried and trusted sarmie favourite with delicious cheddar cheese, this is today’s take on the classic Marmite sandwich.


– 30g butter

– 2 cups self-raising flour

– 3/4 cup milk

– 3 tbs Marmite

– 1 cup cheddar cheese, grated

– 1/4 cup cheddar cheese, grated (to decorate)


1. Preheat the oven to 220 degrees Celsius.

2. Sift self-raising flour into a bowl. Add butter and rub until the mixture has a breadcrumb-like texture. Add the milk, and mix gently until the mixture forms a dough.

3. Sprinkle some extra flour over a board. Add the dough and knead until smooth. Roll out the dough to 1cm thick.

4. Spread the Marmite over the dough. Sprinkle over 1 cup of grated cheese.

5. Roll up the dough, starting from one side until you have a long tube. Using a sharp knife, cut the roll into 3cm slices.

6. Place the slices, cut side up, in a greased round spring-form tin (close to each other is fine). Sprinkle over the remaining 1/4 cup grated cheese.

7. Bake for 20 minutes or until golden and hollow-sounding when tapped.

8. Leave on a wire rack to cool and then place into an airtight container for up to two days.

Choc chip Weet-Bix banana muffins

Don’t throw away those last Weet-Bix crumbs! They are one of the key ingredients in this delicious and easy recipe.


– 1 1/2 cups of Weet-Bix crumbs

– 2 large frozen bananas, thawed and mashed

– 3/4 cups milk

– 4 tbsp butter or margarine

– 1 1/2 cups self-raising flour

– 3 to 4 tbsp brown sugar

– 2 eggs

– 2/3 cup of chocolate drops


1. Place the Weet-Bix crumbs in a large bowl and cover with milk.

2. Meanwhile, take the bananas out of the freezer. Cut into pieces and microwave for around 20 seconds – this will help them become mushier. Mash them with a fork.

3. Melt the butter in a small plastic bowl in the microwave.

4. Meanwhile, mix the bananas into the Weet-Bix mixture, then gradually stir in the flour and sugar. Add the eggs, one at a time, beating after each addition. Then add the butter. Mix it hard with a wooden smooth to reduce any lumpy bits. The end mixture will still be lumpy, but try to get it as smooth as you feel comfortable with.

5. When the mixture is sufficiently smooth, add the chocolate pieces. Place around two spoonsful into each muffin case.

6. Bake at around 160 degrees Celsius for 15 to 20 minutes.

Super-salad wraps

These nutritious wraps are easy to make and full of vitamins to help your child power through the day.


– 1 tortilla

– 2 tbsp hummus

– 1 lettuce leaf

– ¼ carrot , shredded or grated

– 4 cucumber sticks and/or 2 avocado slices

– 1 tbsp fresh tomato salsa or chopped tomatoes

– A handful of grated cheddar


1. Lay the tortilla out flat on a board, spread the hummus on the bottom third and put the lettuce on top. Arrange the carrot, cucumber and/or avocado in a bank on top of the lettuce and spoon the salsa on top. Sprinkle on the cheese.

2. Fold the bottom of the wrap up just over the filling, fold the sides in and then roll the wrap the rest of the way up. Cut in half.

Apple and zucchini muffins

Not a combination you’ve heard before? You’ll be surprised at how much your kids love these!


– 1 cup whole wheat flour

– 1 teaspoon baking soda

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon salt

– 1/2 cup honey

– 3 tablespoons plain Greek yogurt

– 1 large egg

– 1 teaspoon vanilla extract

– 1 cup grated zucchini, excess water removed

– 1/2 cup grated apple


1. Preheat oven to 180 degrees Celsius.

2. Mix flour, baking soda, cinnamon and salt in a bowl. Set aside.

3. Mix honey, yogurt, egg and vanilla in a separate bowl.

4. Add dry ingredients to wet ingredients and mix until just incorporated. Fold in zucchini and apple.

5. Spray mini muffin pan with cooking spray and fill ¾ full. Bake 15 minutes, or until toothpick is inserted and comes out clean. Remove from muffin pan and let cool.

Southwest quiche

You won’t believe how well this diverse range of ingredients goes together.


– 8 large eggs

– ½ cup milk

– ¾ cup black beans drained, rinsed

– ½ cup chopped tomatoes

– ⅓ cup shredded cheddar cheese

– ¼ small sweet onion, chopped


1. Preheat oven to 160 degrees Celsius.

2. Whisk eggs and milk in a large bowl.

3. Coat 12-cup muffin pan with cooking spray or use silicone muffin liners. Evenly divide beans, tomatoes, cheese and onion among cups. Pour eggs over top.

4. Bake for 20 to 25 minutes, or until eggs are set and lightly browned.

5. Remove from the oven and let cool in pan 2 to 3 minutes. Use knife to loosen edges and remove. 

Get all the ingredients you need for these delicious lunchbox fillers from Pick n Pay and Woolies Food at Wonderboom Junction – your retail hub of choice in the north of Tshwane.

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