Vegetarian TossMedia Platforms Design TeamMix broiled zucchini, peppers, eggplant, onions, and tomatoes with white beans, garlic, parsley, oil, lemon juice, and Parmesan. Chill and pack to go.  –Michelle Tampakis, chef instructor, Institute of Culinary Education in NYC MORE: 10 Gluten-Free Portable Lunches California Club WrapMedia Platforms Design TeamUse a whole wheat tortilla to wrap up a few slices of deli turkey, fresh lettuce and tomato, a strip or two of crispy bacon, a couple of avocado slices, and a few squirts of your favorite low-cal salad dressing.  –Erin Chase, author of The $5 Dinner Mom Cookbook Mediterranean Citrus Grain SaladMedia Platforms Design TeamYou can eat this colorful, flavorful, and filling grain salad chilled or at room temperature, so it’s great for brown bagging. To make 6 servings, combine the zest and juice of a lime, a lemon, and an orange, plus a few drops of hot-pepper sauce with ¾ cup water. Microwave 1 minute and pour over 1 cup bulgur. Then stir in 2 tablespoons olive oil, 1 tablespoon minced ginger, and 1 to 2 teaspoons salt. Cover and let stand an hour. Fluff the bulgur and toss with orange segments, dried cranberries, diced cucumber and tomato, pine nuts, and chopped mint and parsley.  –Cliff Pleau, culinary director for Seasons 52 restaurants MORE: 20 Low-Cal Salads That Won’t Leave You Hungry Thai Tuna Salad – Mix canned tuna fish with thinly sliced red onion, fresh ginger, red-pepper flakes, lots of lime juice, cilantro, olive oil, salt, and pepper. I toss in a few peanuts before enjoying this no-mayo tuna salad with rice crackers.  Carla Hall, owner and executive chef, Alchemy Caterers in Washington, DC Nutty Soba NoodlesMedia Platforms Design TeamI toss cold soba noodles (cook 8 ounces dried) with a puree of ½ cup sunflower (or peanut) butter, a 1" piece of fresh ginger, a tablespoon each of soy sauce and sesame oil, 3 to 4 tablespoons of water, and redpepper flakes to taste. Pack in 4 containers and chill.  –Michelle Bernstein, chef, Michy’s and Sra. Martinez in Miami Greek SandwichMedia Platforms Design TeamSpread a whole wheat bun with jarred kalamata olive tapenade from the market. Layer on thin slices of feta, tomatoes, and cucumbers and sprinkle with oregano. My kids devour this lunch as happily as they do pizza.  –Diane Kochilas, author of 17 books on Greek cuisine MORE: 11 Ways To Cut Calories From A Lunchtime Sandwich