Crispy ramen noodles, tender shredded chicken, and a tangy Asian-inspired slaw all tucked into a soft tortilla make these Ramen Chicken Salad Wraps a no-bake, healthy, meal-prep favorite!
These Ramen Chicken Salad Wraps blend crunchy ramen strands with juicy chicken breast, shredded carrots, and zesty dressing for a fresh Asian Fusion twist that’s perfect any time—especially when you need a quick lunch or a portable dinner. I first whipped up this easy recipe when my daughter insisted on something “more exciting than a sandwich,” and ever since it’s become our go-to for healthy eating on the run. Each wrap clocks around 350 calories, packs in 25 grams of protein, and sneaks in veggies, so it’s a flavorful spin on meal prep that keeps you feeling good. You’ll love how versatile it is: serve it at picnics, pack it for work, or even bring it to potlucks. Honestly, it tastes so bright and fresh, you’ll wonder why you didn’t try this sooner!
Why You’ll Love This Recipe
• No oven needed—everything comes together in about 20 minutes
• Crunchy meets creamy: texture lovers rejoice
• Lean protein boost—over 25 g per wrap for healthy eating
• Customizable: swap noodles for soba or turn it vegan
• Portable lunch—perfect for meal prep and portable lunch boxes
• Family-friendly—kids and grown-ups both adore the ramen twist
• Flavorful Asian Fusion—sweet, tangy, and a little nutty
• Budget-friendly—uses pantry staples and rotisserie chicken
Ingredients
• 2 (3-oz) packs ramen noodles (discard seasoning; use GF ramen if needed)
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• ½ cup plain Greek yogurt (whole-milk for creaminess; non-dairy to keep it vegan)
• 2 Tbsp mayonnaise (Kewpie adds extra umami)
• 1 Tbsp honey or maple syrup
• 1 tsp low-sodium soy sauce (or tamari)
• 1 tsp toasted sesame oil
• 2 Tbsp fresh lemon juice (about half a lemon)
• 1 tsp grated fresh ginger (or ¼ tsp ground ginger)
• 1 cup shredded carrots (or pre-shredded to save time)
• ½ red bell pepper, thinly sliced
• 4 scallions, thinly sliced (white + green parts)
• 8 large flour tortillas or whole-wheat wraps (or lettuce leaves for GF)
• Lettuce leaves or baby spinach (for extra crunch)
• Salt & pepper, to taste
Tips for choosing & prepping:
– Pick ramen labeled “noodles only” to avoid hidden flavors.
– Shred chicken easily with two forks or a KitchenAid paddle.
– Grate carrots yourself for the best crunch via a box grater or food processor.
– Squeeze lemon through a small sieve to catch seeds.
Directions
- Prep the ramen
Break each pack into chunks. In a dry skillet over medium heat, toast noodles—stir constantly—until golden and fragrant, about 3 minutes. Transfer to a bowl and let cool for max crunch. - Make the dressing
Whisk together Greek yogurt, mayo, honey, soy sauce, sesame oil, lemon juice, ginger, and a pinch of salt & pepper. Taste and tweak—add more lemon if you want extra zing. - Mix chicken & veggies
In a large bowl, stir shredded chicken, carrots, bell pepper, and scallions into the dressing. Let it rest 5 minutes if you have time—flavors meld beautifully. - Add ramen
Right before wrapping, fold in toasted ramen pieces so they stay crispy—no one likes soggy wraps! - Assemble your wraps
Lay a tortilla flat. Top with lettuce or spinach, then spoon on about ¾ cup of chicken salad. Fold in sides and roll snugly—parchment paper or beeswax wraps help with transport. - Serve & enjoy
Cut each wrap on the bias for prettiness and easy handheld bites. Serve right away or chill briefly for an even crisper experience.
Servings & Timing
Makes 4 wraps (serves 2–4)
Prep Time: 15 minutes
Rest Time: 5–10 minutes (optional)
Total Time: 20–25 minutes
Variations
• Spicy sriracha swirl: stir in 1–2 tsp sriracha for heat.
• Veggie boost: add shredded cabbage, snap peas, or julienned cucumber.
• Vegan style: swap chicken for chickpeas and use vegan mayo.
• Southwest twist: swap sesame oil for olive oil, add cumin, cilantro, & lime.
• Nutty crunch: toss in chopped almonds or crushed wasabi peas.
• Rice paper rolls: use softened rice paper wrappers for a light, GF version.
Storage & Reheating
Fridge: Store salad and toasted ramen separately in airtight containers for up to 2 days—wraps are best same day.
Freezer: Freeze chicken salad alone for up to 1 month; thaw overnight.
Reheat: Warm salad in 20–30 sec bursts in the microwave; re-crisp ramen in a hot skillet for a minute.
Make-ahead tip: Prep salad 1–2 days ahead, then assemble wraps when you’re ready to eat.
Notes
• Toasting ramen is a total game-changer—don’t skip it.
• If salad feels wet, stir in extra ramen or a handful of shredded cabbage.
• For creamier filling, swap half the yogurt for whipped cream cheese (Udi’s is dreamy).
• Leftover dressing doubles as a dip for veggies or a spread for sandwiches.
• Adjust honey and ginger to suit your family’s taste buds—my son likes it sweet, I lean toward zing!
FAQs
Q: Can I make these gluten-free?
A: Yes—choose gluten-free ramen, tamari, and GF wraps or lettuce leaves to keep it safe.
Q: Is it okay to eat mayo-based salad without cooking?
A: Absolutely—use pasteurized mayo, keep everything cold, and enjoy within 2 days.
Q: How do I keep the noodles crunchy?
A: Fold them in right before serving or store separately until assembly.
Q: Can I swap chicken for another protein?
A: Sure—turkey, shrimp, or even crispy tofu make great swaps for variety.
Q: What’s the best wrap to use?
A: I love La Tortilla Factory’s whole-wheat wraps—they fold smoothly and taste great.
Q: Can I prep these for a party?
A: Serve salad buffet-style with lettuce cups, tortillas, and ramen on the side so guests build their own.
Q: How can I add more veggies?
A: Fold in shredded cabbage or julienned zucchini for extra color and crunch.
Conclusion
These Ramen Chicken Salad Wraps are crunchy, creamy, tangy, and oh-so-portable—your perfect solution for quick lunches, easy meal prep, or stand-out potluck dishes. Give them a whirl, then come back and leave a comment on your favorite twist! And if you’re craving more Asian Fusion flavor, don’t miss my Crunchy Thai Chicken Salad or Sesame Noodle Salad for delicious inspiration.
Ramen Chicken Salad Wraps
Ingredients
- ingredients list in HTML format
Instructions
- Break each pack into chunks. In a dry skillet over medium heat, toast noodles—stir constantly—until golden and fragrant, about 3 minutes. Transfer to a bowl and let cool for max crunch.
- Whisk together Greek yogurt, mayo, honey, soy sauce, sesame oil, lemon juice, ginger, and a pinch of salt & pepper. Taste and tweak—add more lemon if you want extra zing.
- In a large bowl, stir shredded chicken, carrots, bell pepper, and scallions into the dressing. Let it rest 5 minutes if you have time—flavors meld beautifully.
- Right before wrapping, fold in toasted ramen pieces so they stay crispy—no one likes soggy wraps!
- Lay a tortilla flat. Top with lettuce or spinach, then spoon on about ¾ cup of chicken salad. Fold in sides and roll snugly—parchment paper or beeswax wraps help with transport.
- Cut each wrap on the bias for prettiness and easy handheld bites. Serve right away or chill briefly for an even crisper experience.
Notes
• If salad feels wet, stir in extra ramen or a handful of shredded cabbage.
• For creamier filling, swap half the yogurt for whipped cream cheese (Udi’s is dreamy).
• Leftover dressing doubles as a dip for veggies or a spread for sandwiches.
• Adjust honey and ginger to suit your family’s taste buds—my son likes it sweet, I lean toward zing!
