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 Pizza Dippers and Healthy Homemade Pita Pizza Pockets, as well as this No Cook Mason Jar Chicken Taco Salad . 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 wraps have carrots, chicken, green onions and eggs, in addition to instant ramen noodles and pair well with my School Day Cereal Cookies.
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I wanted to make ramen soup into a healthier wrap (using instant ramen noodles,) especially given the popularity of my 5 minute Turkey Bacon Ranch Wrap! These wraps are also easy to make and ready to eat, so there's no standing in line for a microwave at school. If you are a University or College student, they can even be made in a dorm room with a hot plate and microwave.
🔪Ingredients
For this recipe you'll need:
- instant ramen noodle soup * chicken or vegetable
- fresh ginger
- sriracha sauce
- fish sauce
- soy sauce
- rice vinegar
- garlic
- chicken breasts
- eggs peeled
- carrots
- green onions
- sesame seed *I use black and white but you could use either
- whole wheat tortilla wraps
- fresh mint and cilantro (optional)
See recipe card for quantities.
🔪Instructions- How to assemble a Ramen Wrap
- Drain noodles well, then mix in soup flavoring, rice vinegar, soy sauce, ginger, sriracha, garlic and fish sauce.
- Add ¼ of the sliced chicken to each tortilla.
- Add ¼ of the carrots and green onions on top of the chicken. *add fresh herbs here, if you are using.
- Add ¼ of the noodles and add egg on top of noodles.
- Sprinkle sesame seeds on top of fillings.
- Roll up tortilla, starting at bottom.
- Fold over each side.
- Then roll up from the bottom, pulling the sides in as you roll. Leave seam side down.
- Cut in half.
*See recipe card for full instructions
💭 TOP TIP
But 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). 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.
🎥 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!
📖Variations & Substitutions
- tortilla wraps - you can use a spinach or tomato tortilla wraps to give it some color
- meat- you can use leftover chicken breast, rotisserie chicken or turkey deli meat or ham
- vegetarian - skip the meat
- spicy - make it even spicier by adding additional sriracha sauce
- instant ramen soup - you can use any brand or type, but chicken or vegetable flavor works best
- fresh herbs - 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!
🍽 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.
🦺Food safety
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov and https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures.html
👪 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 blue) and select the number of servings you’d like and the ingredient quantities will adjust accordingly.
If you're looking for ramen noodle recipes or noodle wraps, you'll love this one. It's a great ready to eat lunch for school age kids or teenagers and easy to make!
⭐ Reviews
Did you make this ramen wrap recipe? Please RATE THE RECIPE below!
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📋 Ramen Wrap Recipe
Ingredients
- 85 g -package of instant ramen noodle soup * chicken or vegetable
- ¼ teaspoon fresh ginger, grated
- ½ teaspoon sriracha sauce
- 1 teaspoon fish sauce
- 2 teaspoon soy sauce
- 2 teaspoon rice vinegar
- ½ teaspoon garlic, minced
- 1-2 chicken breasts sliced
- 2 hard boiled eggs peeled and sliced
- 2 carrots, grated
- 2 green onions, chopped
- 4 - large whole wheat tortilla wraps ( 10 inch )
- a few sprigs or leaves of fresh mint and/or cilantro (optional)
Garnish
- sesame seeds black or white
Instructions
- Boil eggs on stovetop or hot plate until hard-boiled. (See video 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 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 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
- Add ¼ of the sliced or shredded leftover chicken to each tortilla.
- Add ¼ of the carrots and onions on top of the chicken, *If you are using fresh herbs, ad a few springs or leaves of fresh cilantro and/or mint here
- Add ¼ of the noodles.
- Add egg on top of noodles.
- Sprinkle sesame seeds on top of fillings.
- Roll up tortilla, starting at bottom.
- Fold over each side.
- Then roll up from the bottom, pulling the sides in as you roll.
- Serve seam side down and slice in half.
- Garnish with more sesame seeds, as desired. Serve immediately or serve cold (refridgerate until ready to serve) and enjoy!
Vanessa
Ramen in wrap form is genius! My boys are in middle school and this is perfect for lunchboxes.
Terri Gilson
Great- I hope they enjoy it! My kids love it!
Terri Gilson
I hope they love it as much as mine did, Vanessa!
nancy
what a fun idea! i never thought that ramen could be portable!
Terri Gilson
Portability is the best!
Colleen
This is a great idea. A wrap is the perfect way to have Ramen on the go. Thanks for sharing!
Terri Gilson
Thanks, Colleen! I agree - ramen on the go is the best - I wish I had made this recipe in University 🙂
Bernice
What a great idea!! I bet my boy will love these wraps as much as yours do because he is a HUGE ramen head.
Terri Gilson
That's great, Bernice! I hope he loves it as much as my boy did!