When it comes to packing lunch, it can be difficult to make sure all the food groups are covered in a way that keeps kids excited about lunch. Having a limited amount of time for lunch preparation can prove an additional challenge.

Here are some kid-friendly recipes from Taste of Home that can help make school mornings — or the evenings before — a little easier.

Pizza wraps

Ingredients

• 1 package (8 ounces) sliced pepperoni

• 4 flour tortillas (8 inches), room temperature

• 1/2 cup chopped tomatoes

• 1/4 cup each chopped sweet onion, chopped mushrooms and chopped olives

• 1/4 cup chopped green pepper, optional

• 1 cup shredded part-skim mozzarella cheese

Directions

Arrange pepperoni off-center on each tortilla. Top with remaining ingredients. Fold sides and bottom over filling and roll up.

Kiddie crunch mix

Ingredients

• 1 cup plain or frosted animal crackers

• 1 cup bear-shaped crackers

• 1 cup miniature pretzels

• 1 cup salted peanuts

• 1 cup M&M’s

• 1 cup yogurt- or chocolate-covered raisins

Directions

In a bowl, combine all ingredients. Store in an airtight container.

Chicken wrap

Ingredients

• 1/4 cup hummus

• 1 whole wheat tortilla (8 inches), room temperature

• 1/2 cup fresh baby spinach

• 1/3 cup shredded cooked chicken breast

• 2 carrot sticks

• 2 sweet red pepper strips

Directions

Spread hummus over tortilla; top with spinach. Place chicken, carrot and red pepper in a row near center of tortilla; roll up tightly. If desired, cut crosswise into slices. Wrap securely or pack in an airtight container; refrigerate until serving.

Fruity peanut butter pitas

Ingredients

1/4 cup peanut butter

1/8 teaspoon each ground allspice, cinnamon and nutmeg

2 whole wheat pita pocket halves

1/2 medium apple, thinly sliced

1/2 medium firm banana, sliced

Directions

In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.

Sprinkle fruit dip

Ingredients

1-1/2 cups strawberry yogurt

1-1/2 cups whipped topping

1/4 cup colored sprinkles, divided

4 large green apples, sliced

4 large red apples, sliced

2 pints fresh strawberries

4 cups grapes

Directions

In a bowl, fold together yogurt, whipped topping and half of the sprinkles. Cover and refrigerate for 20 minutes. Just before serving, top with remaining sprinkles. Serve with fruit.

Lunch box pizzas

Ingredients

1 tube refrigerated buttermilk biscuits (10 biscuits)

1/4 cup tomato sauce

1 teaspoon Italian seasoning

10 slices pepperoni

3/4 cup shredded Monterey Jack cheese

Directions

Flatten each biscuit into a 3-inch circle and press into a greased muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1 teaspoonful into each cup. Top each with a slice of pepperoni and about 1 tablespoon of cheese.

Bake at 425 degrees for 10–15 minutes or until golden brown. Serve immediately or store in the refrigerator.