Ramen Chicken Salad Wraps
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!
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
• 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!
• 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!
Nutrition
Calories: 350kcal
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