alert
close

It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Sam’s Dairy-Free Lunch Box

Home  >  Inspire & Create  >  Lunchbox Ideas > Sam’s Dairy-Free Lunch Box


RECIPE

Sam’s Dairy-Free Lunch Box

Prep

25 mins


Cooking

40 mins


Difficulty

Moderate


Serves

3-4

Ingredients

    Chicken & Herb Salad Wrap

  • ¼ cup chopped flat-leaf parsley
  • 2 tbs chopped mint
  • 5 cherry tomatoes, chopped
  • 1 spring onion, chopped
  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1 tbs mayonnaise
  • 1 Coles Wholemeal & Grain Soft Wrap
  • 80g Coles RSPCA Approved Hot Roast Chicken, shredded

  • Dairy-Free Chocolate Cake

  • 220g Nuttelex
  • 300g dairy-free chocolate, chopped
  • ¾ cup (165g) brown sugar
  • ¾ cup (185ml) hot water
  • 1 cup (150g) self-raising flour
  • ¼ cup (35g) plain flour
  • 2 tsp vanilla bean paste
  • 2 Coles Australian Free Range Eggs, lightly whisked

  • Chocolate icing

  • 2 tbs dairy-free cocoa powder, sifted
  • 1 cup (160g) icing sugar mixture
  • 60g Nuttelex

Method

    Chicken & Herb Salad Wrap

  1. Combine the parsley, mint, tomato, spring onion,lemon juice and oil in a bowl
  2. Spread the mayonnaise over the wrap. Top with tomato mixture and chicken. Roll up wrap to enclose the filling.

  3. Dairy-Free Chocolate Cake

  4. Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line the base and sides with baking paper.
  5. Place the Nuttelex, chocolate, sugar and water in a medium saucepan over low heat. Cook, stirring, for 4-5 mins or until the chocolate melts and the mixture is smooth. Set aside for 15 mins to cool.
  6. Transfer the chocolate mixture to a large bowl. Add the combined flour with the vanilla and egg. Whisk until smooth. Pour into the prepared pan. Smooth the surface.
  7. Bake for 30-35 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 15 mins before turning onto a wire rack to cool completely.
  8. To make the chocolate icing, place the cocoa powder, icing sugar and Nuttelex in a medium bowl. Beat with a wooden spoon until a spreadable icing forms.
  9. Spread icing over the top of the cake. Cut into pieces.
Tip: Store the cake in the fridge for up to 1 week, or cut into portions, wrap in plastic wrap and freeze for up to 3 months. Pop in the lunch box straight from the freezer.

Nutrition Per Serve

    Chicken & Herb Salad Wrap

    Energy 2013kJ/482 Cals (23%) Protein 25g (50%) Fat 30g (43%) Sat Fat 7g (29%) Sodium 387mg (19%) Carb 25g (8%) Sugar 5g (6%) Dietary Fibre 5g (17%)

    Dairy-Free Chocolate Cake

    Energy 1457kJ/349 Cals (17%) Protein 4g (8%) Fat 21g (30%) Sat Fat 7g (29%) Sodium 149mg (7%) Carb 37g (12%) Sugar 25g (28%) Dietary Fibre 1g (3%)