Leftover Lunchbox Tacos


Leftover Lunchbox Tacos

5 minutes


Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Chef’s Knife
  • Lunch box or food storage containers


  • 2 (6-inch) soft corn or whole-wheat flour tortillas
  • ⅓ cup of your favorite shredded cheese
  • ¼ cup Quick Guacamole* or store-bought fresh guacamole
  • 2 tablespoons plain nonfat Greek yogurt
  • 2 ripe tomatoes seeded and chopped
  • ¼ small red or white onion, chopped
  • ¼ cup fresh cilantro
  • Leftover protein of choice (steak, poultry, or pork, diced or shredded, or beans such as black or kidney)


  1. Add protein

    Fold a small handful of your leftover meat inside each tortilla and sprinkle with cheese. (If you’re using beans as your protein, add the cheese into tortilla, but put the beans in a separate lunchbox compartment so the tortilla won’t get soggy.)

  2. Pack ingredients

    Pack tortilla in the largest compartment of the lunch box. Fill the other compartments with guacamole, yogurt, onion, cilantro, and the rest of your favorite toppings. Seal container and head off to work. This is great to make the night before and store in the refrigerator to easily grab in the morning! (If you don’t have lunch box, use small food storage containers.)

  3. Assemble taco

    Assemble your taco by placing a small amount of each ingredient into the center of the taco, fold up, and enjoy.

  4. *Quick Guacamole Instructions

    Slice avocado in half, remove seed, and scoop the flesh from the shell with a spoon into a medium bowl. Squeeze the lime juice over the avocado, add salt and mash it together. Stir in tomatoes if desired.