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 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.

Jump to:

• 🔪Ingredients
• 🔪Instructions- How to assemble a Ramen Wrap
• 💭 TOP TIP
• 🎥 Videos
• 📖Variations & Substitutions
• 🍽 Equipment
• 🌡️Storage
• 🦺Food safety
• 👪 Serving Size
• ⭐ Reviews
• 📋 Ramen Wrap Recipe
• 🍱More Ready to Eat Lunch Ideas

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

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.
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.

*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

👪 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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🍱More Ready to Eat Lunch Ideas

• Ukrainian Bento Box Lunch Idea
• Healthy Pizza Dippers
• No Cook Mason Jar Chicken Taco Salad
• Tuna Stuffed Tomatoes
• Pizza Cupcakes
• Easy Mediterranean Chicken and Wild Rice Cups
• Greek Lasagna & Garlic Toast Cups