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This Ramen Wrap transforms the comforting flavors of traditional ramen soup into a fun and portable lunch option. It’s straightforward to prepare using instant ramen noodles combined with fresh ingredients like chicken, eggs, and vegetables, making it perfect for busy school days or quick meals on the go.
I started making these wraps for my teens who adore ramen soup but needed a healthier twist. Now they ask for them regularly because they love the familiar taste in a convenient handheld form.
Ingredients
- Instant ramen noodle soup packet: chicken or vegetable flavor preferred as it includes the seasoning packet that adds authentic taste
- Fresh ginger: grated provides a gentle spicy warmth and aroma
- Sriracha sauce: adds a hint of heat and complexity
- Fish sauce: enhances saltiness and adds depth without a fishy flavor
- Soy sauce: contributes to umami richness
- Rice vinegar: offers a mild acidity to balance salt and spice
- Minced garlic: boosts savory notes and aroma
- Chicken breasts: sliced for lean protein. Leftover or rotisserie chicken also works well
- Hard boiled eggs: peeled and sliced give creamy texture and added protein
- Carrots: grated for crunch and natural sweetness
- Green onions: chopped bring freshness and mild pungency
- Large whole wheat tortilla wraps: make the base. Whole wheat preferred for fiber but spinach or tomato tortillas add visual interest
- Fresh mint and cilantro: optional but highly recommended for bursts of herbal freshness
- Sesame seeds: black or white for garnish and nutty crunch
Instructions
- Prepare the Eggs:
- Boil eggs on the stovetop until hard boiled taking care not to overcook to avoid dark rings around the yolk. After cooking, cool eggs in cold water for at least ten minutes before peeling to maintain appealing appearance and texture. Eggs can be stored in their shells in the fridge for three to four days.
- Cook the Chicken:
- If using chicken breasts, cook thoroughly over medium heat until no pink remains. Alternatively use leftover chicken rotisserie chicken deli meat or ham sliced thinly.
- Cook and Season the Noodles:
- Cook instant ramen noodles in boiling water for two to three minutes until tender. Avoid adding the flavor packet while cooking. Drain noodles very well ensuring no excess water remains to prevent soggy wraps. Mix noodles with the included flavor packet along with rice vinegar soy sauce grated ginger sriracha sauce minced garlic and fish sauce. If preparing ahead refrigerate mixture in a sealed container until assembly.
- Assemble the Wraps:
- Lay out the tortilla wrap and add a quarter of the sliced chicken evenly across the center. Top with grated carrots and green onions plus any fresh herbs like cilantro or mint if using. Add a quarter of the seasoned noodles on top followed by sliced hard boiled egg. Sprinkle sesame seeds generously over all the fillings.
- Roll the Wrap:
- Begin rolling from the bottom of the tortilla folding over the sides to enclose fillings snugly. Continue rolling tightly to keep the wrap intact. Place seam side down to hold shape and cut diagonally in half for an attractive presentation.
- Serve or Store:
- Serve immediately or refrigerate the components separately and assemble the wrap just before eating for best texture.
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This recipe’s star for me is the fish sauce which rounds out the flavor beautifully without overwhelming it. It reminds me of the first time I made these wraps for a packed lunch the kids loved the surprise of familiar ramen in a new form and asked me to make them every week.
Storage Tips
You can prepare each component ahead but avoid assembling the wraps more than one day in advance to prevent sogginess. Keep noodles chicken eggs unpeeled and vegetables stored separately in airtight containers in the fridge for up to three days. Tortilla shells freeze well for up to three months when wrapped tightly.
Ingredient Substitutions
Chicken can be swapped for turkey deli meat ham or even tofu for a vegetarian option. Fish sauce can be replaced by a combination of soy sauce with rice vinegar or lime juice for a milder profile. Rice vinegar alternatives include apple cider vinegar white wine vinegar or champagne vinegar depending on availability and taste preferences.
Serving Suggestions
Pair these wraps with a fresh side salad or crunchy vegetable sticks like cucumber or bell peppers. A small container of soy sauce or extra sriracha on the side can let each eater add more seasoning and they go great with a cold fruit cup or a simple dessert like cookies for a complete lunch.
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These ramen wraps are quick to make and highly customizable for picky eaters. Keep components separate until serving for the best texture.
Frequently Asked Questions About Recipes
- → How can I prevent the wrap from becoming soggy?
Drain the noodles very well and pat them dry before mixing with seasonings. Also, cool all fillings before assembling to avoid moisture buildup that softens the tortilla.
- → What type of tortilla works best for these wraps?
Whole wheat tortillas hold the wrap well and add a nutty flavor, but spinach or tomato-flavored tortillas can be used for added color and taste.
- → Can the wraps be made vegetarian?
Yes, simply omit the chicken and use vegetable-flavored instant noodles or substitute with tofu and additional veggies for protein.
- → How should I store the ingredients if preparing ahead?
Keep noodles, chicken, eggs, and vegetables separately in the fridge. Assemble the wrap just before eating to maintain freshness and avoid sogginess.
- → What herbs enhance the flavor of the wrap?
Fresh mint and cilantro add brightness and complexity, giving the wrap a fresh, zingy note that complements the savory fillings.