Ramen Wrap

This Ramen Wrap tastes like Ramen soup in the form of a wrap! And it's easy to make with instant ramen soup. It's back-to-school time, and if you're looking for a delicious and easy wrap to pack for lunch, you'll love this, and so will the kids.

I have teenagers, and teenagers love ramen soup, not to mention pizza and tacos! So, I've worked hard to make sure they get those fixes in healthier ways like these Healthy Homemade Pita Pizza Pockets. You can also check out my 15 Healthy School Lunch Ideas for Teens - Ready to Eat! I also have more ready-to-eat lunch ideas under the recipe card. These ramen wraps have carrots, chicken, green onions, and eggs, in addition to instant ramen noodles, and pair well with my School Day Cereal Cookies.

🔪Ingredient Notes

For this recipe you'll need:

• Instant ramen noodle soup. The instant soup is the easiest to use because it comes with the flavor packet, which you'll need for this recipe. Chicken or vegetable flavor works the best, but you could use any flavor or brand.
• Fish sauce. Fish sauce does NOT add a fishy taste. Instead, it adds a saltiness, complexity, and a subtle sweetness that rounds out the overall taste profile.
• Rice vinegar. Rice vinegar adds a touch of mild, refreshing acidity that balances the flavor of this dish and tones down the saltiness of the ramen noodle flavoring. I have used both seasoned and regular rice vinegar to make this dish.
• Sesame seeds. I use a combination of black and white, but you could use either. Black sesame seeds differ from white sesame seeds because they retain their dark outer hull, resulting in a stronger, more intense nutty flavor and a crunchier texture. White sesame seeds, on the other hand, have had their hull removed, giving them a milder, sweeter flavor and a creamier texture.
• Tortilla wraps. I use whole wheat, but you could use a spinach or tomato tortilla wrap to give it some color.
• Fresh mint and cilantro. (Optional and not shown) If I have fresh herbs like mint or cilantro, I love to add them to this wrap to give it that extra burst of freshness! I highly recommend using them!

See recipe card for full list of ingredients and quantities.

📖Variations & Substitutions

• Meat- you can use leftover chicken breast, rotisserie chicken, or turkey deli meat or ham
• Spicy - make it even spicier by adding additional sriracha sauce, crushed red peppers, or jalapenos
• Fish sauce - you can use soy sauce (mixed with rice vinegar or lime juice), tamari, Worcestershire sauce, or oyster sauce.
• Rice vinegar - you can use apple cider vinegar, white wine vinegar, or champagne vinegar.

🔪How to Make a Ramen Noodle Wrap

PREP:(You can do this in advance)

• Boil eggs on the stovetop or hot plate until hard-boiled. (See video below and in NOTES). You can also do this in advance - they'll stay fresh 3-4 days in the fridge, in their shells.
• Cook chicken on the stovetop (until no longer pink) if you are using chicken breast. You can also use leftover chicken, rotisserie chicken, deli chicken, or ham.
• Cook instant ramen noodles in water in the microwave or on the stovetop for 2-3 minutes or until soft (do not put in flavor yet).
• Drain noodles well, then mix in soup flavoring, rice vinegar, soy sauce, ginger, sriracha, garlic, and fish sauce. *If you are doing this in advance, refrigerate in a sealed container until ready to use

TIP:

*If you want your eggs to look nice, you need to make sure you don't overcook the eggs so you don't get that unattractive dark ring around the yolk (see NOTES in recipe below). This can also be avoided by running cold water over the just-cooked eggs until they are completely cooled (let them sit in the cold water for at least 10 minutes and a maximum of 15 minutes). Then refrigerate the eggs in their shells until you're ready to use them. Hard-cooked eggs in the shell can be refrigerated for 3-4 days. You can read more about how to cook eggs HERE. See video below for how to hard-boil eggs.

ASSEMBLY:

1. Drain noodles well, then mix in soup flavoring, rice vinegar, soy sauce, ginger, sriracha, garlic, and fish sauce.
2. Add ¼ of the sliced chicken to each tortilla.
3. Add ¼ of the carrots and green onions on top of the chicken. *add fresh herbs here, if you are using.
4. Add ¼ of the noodles and add egg on top of noodles.
5. Sprinkle sesame seeds on top of fillings.
6. Roll up tortilla, starting at bottom. (see video below)
7. Fold over each side.
8. Then roll up from the bottom, pulling the sides in as you roll. Leave seam side down.
9. Cut in half.

🎥 Videos

 Video: How to cook hard-boiled eggs

And if you're wondering how to fold a wrap tortilla then watch this video: How to make tortilla wraps!

🍽 Equipment

You don't need any special equipment, besides a stove or hot plate and a microwave to make this recipe, but an egg slicer (affiliate link) comes in handy, especially if you want to add egg to this ramen wrap. It makes it look even and uniformly sliced. 

🌡️Storage

You can make this noodle wrap in advance, but don't put it together earlier than the night before. Ideally, it should be put together before serving (or before packing into the lunch bag). Store the noodles separately from the chicken, eggs (don't peel them until you are ready to use them) and vegetable and tortilla wraps. The ingredients can be refrigerated for 2- 3 days.

You can freeze tortilla shells for up to 3 months, as well as grated carrots, but the rest of these ingredients don't stand up well to freezing.

👪 Serving Size

This instant ramen recipe makes 4 wraps. However, if you want to cut the recipe in half or double it, just click on the serving size (it's highlighted in) and select the number of servings you'd like, and the ingredient quantities will adjust accordingly.

❔Recipe FAQ's