School Lunchbox
Vegetable Sandwich Roll with Egg & Shredded Chicken
Prep
15 min
Cook
10 min
Servings
4
Level
Easy
Soft white bread rolled up with scrambled eggs and savory shredded chicken combined with fresh vegetables, making a practical and well-balanced school lunch solution. The bite-sized, colorful shape gets kids excited to eat their veggies without complaint. Perfect for quick prep in the morning since there's no frying involved.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 8 slices white bread, crusts removed
- 150 grams boneless chicken breast, boiled and finely shredded
- 2 eggs
- 1 carrot, finely grated
- 1 stalk green onion, thinly sliced
- 3 tbsp mayonnaise
- 3 tbsp shredded cheddar cheese
- 1 clove garlic, finely minced
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp powdered chicken bouillon
- 1 tbsp oil for sautéing
- 4 leaves lettuce leaves, washed clean
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👩🍳 Instructions
- 1 Heat the oil in a pan, sauté the minced garlic until fragrant. Add the eggs and scramble until cooked, then set aside on a plate.
- 2 In the same pan, add the shredded chicken, grated carrot, and green onion. Season with salt, pepper, and powdered bouillon. Sauté briefly until the carrot softens slightly, about 3 minutes, then turn off the heat and let it cool.
- 3 Mix the scrambled eggs, cut into small pieces, with the chicken and carrot mixture. Add the mayonnaise and shredded cheese, then stir well to make the filling.
- 4 Flatten the bread slices with a rolling pin or a clean glass bottle so they become more pliable and easier to roll.
- 5 Place a lettuce leaf on top of the bread, then add 2 tbsp of the chicken and egg filling at one end of the bread.
- 6 Roll the bread tightly starting from the end with the filling to form a roll. Press the edge slightly so it doesn't come undone.
- 7 Wrap each roll in plastic wrap to keep its shape neat, then chill in the refrigerator for 10-15 minutes to firm up.
- 8 Cut each roll diagonally into 2 pieces, then arrange in a lunch box. Can be eaten right away or stored in an airtight container.
💡 Tips
• Flatten the bread evenly so it doesn't tear when rolled, but don't make it too thin or the filling may leak out.
• The chicken and egg filling can be made the night before and stored in the refrigerator, so in the morning you just need to roll the bread, saving time.
• Swap the carrot for cucumber or shredded bell pepper for a different flavor and color variation each day.
• Wrap tightly with plastic wrap before slicing so the roll keeps its neat shape and doesn't fall apart on the way to school.
📊 Nutrition Facts / serving
265
Calories (kcal)
16 g
Protein
12 g
Fat
22 g
Carbs
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