Explore Healthy Snacks Menu — a collection of simple, nutritious, and affordable snacks made for busy students. Easy to cook, budget-smart, and full of flavor.
Salad Wrap
INGREDIENTS
- 1 1/2 cups boiled boneless chicken breast, cubed
- 2 pieces 10-inch tortilla wrap
- 4 pieces of leaf lettuce cleaned
- 1 celery stalk chopped
- 1/4 cup mayonnaise
- 1 teaspoon lime juice
- Salt and pepper to taste
Directions
Step 1: Combine the celery, chicken, salt, and pepper in a large mixing bowl.
Step 2: Put in the lime juice and mayonnaise. Fold the mixture to mix all the ingredients.
Step 3: Arrange 2 leaf lettuce over the tortilla wrap.
Step 4: Scoop half of the chicken mixture on top of the lettuce. Fold the opposite sides of the tortilla and roll starting from the end of the unfolded side until the chicken salad is completely secured.
Step 6: Serve with chips and enjoy!
Sandwich
INGREDIENTS
- 4 Slices of White bread (crusts removed and lightly toasted)
- 2 Tbsp unsalted butter
- 4 Slices of Spam (about 6mm thick)
- 2 Tbsp milk
- ½ Tsp Cornstarch
- Pinch of salt
- 3 Large eggs
- ½ Tbsp vegetable oil
Directions
Step 1: Cut crusts off bread and toast slices, then spread a thin layer of butter on one side of each piece of lightly toasted bread. Set aside.
Step 2: Heat a frying pan over medium heat. Cook the Spam slices until golden brown on one side (about 2 minutes), then flip and cook the other side until browned. Remove from the pan and place 2 slices of Spam on each of 2 bread slices. Wipe the pan clean with a kitchen roll.
Step 3: In a bowl, whisk together the milk, cornstarch, and salt until smooth. Crack the eggs into the mixture and whisk until well combined.
Step 4: In the same pan, add vegetable oil and heat over medium-high until shimmering. Pour in the egg mixture and cook gently, stirring and folding with a spatula to form soft, fluffy scrambled eggs. This should take about 1-2 minutes.
Step 5: Divide the scrambled eggs over the Spam and top with the remaining slices of bread.
Onigiri
INGREDIENTS
- 100g tinned tuna chunks in brine
- 1 tbsp mayo (you can use Japanese or any favourite English brand)
- 1 tsp miso
- ½ tsp sesame seeds
- 2 tsp of finely chopped chives
- 6 Handfuls of rice (500-600g)
- A pinch of sea salt (per onigiri)
- 2 full sized sheet of Nori seaweed paper (cut lengthwise into thirds)
Directions
Step 1: Drain the water from the tuna very well and add the mayo, miso and sesame seeds into the bowl and mix well. The tuna mayo will be used as a filling in the centre of the Onigiri.
Step 2: Add the chopped chives, a pinch of salt and a handful of cooked Japanese rice into a bowl and mix well.
Step 3: With the filling prepared, follow the main Onigiri recipe.