📋 Ramen Wrap Recipe

Ramen wrap on a black plate with cucumbers and ramen soup in the background

5 from 4 votes

This Ramen Wrap tastes like Ramen soup in the form of a wrap! It's easy to make with instant ramen soup. And this instant ramen recipe is perfect for lunch and packing along in the lunch box!

Course lunch

Cuisine American, Canadian, North American

Keyword instant ramen soup, ramen, soup, wrap

Prep Time 10

Cook Time 10

Total Time 20

Servings wraps

Calories 319kcal

Author Terri Gilson

Equipment

egg slicer

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

US Customary - Metric

Get Recipe Ingredients

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.
2 hard boiled eggs
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.
1-2 chicken breasts
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.)
85 g -package of instant ramen noodle soup
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
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
Add ¼ of the sliced or shredded leftover chicken to each tortilla.
4 - large whole wheat tortilla wraps
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
2 carrots, grated
Add ¼ of the noodles.
2 green onions, chopped, a few sprigs or leaves of fresh mint and/or cilantro
Add egg on top of noodles.
Sprinkle sesame seeds on top of fillings.
sesame seeds
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!

Notes

🎥 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!

Expert Recipe Tips:

Drain the noodles really well. Excess water will make the wrap soggy, so be sure to drain and even pat the noodles dry with a paper towel before adding them.

Cool ingredients before assembling. Let the noodles, chicken, and eggs cool completely before building your wrap to prevent steam from softening the tortilla.

Warm the tortilla slightly. Heating the tortilla in the microwave for 10–15 seconds makes it more pliable and easier to roll tightly without cracking.

Don’t overfill. It’s tempting to load up on fillings, but too much will make the wrap hard to roll and likely to fall apart. Use balanced portions for a neat wrap.

Slice on the diagonal. Cutting the wrap at an angle not only makes it look more appealing but also helps keep the fillings intact.

Layer for freshness. Place leafy greens or herbs down first to create a barrier between the tortilla and moist ingredients like noodles and eggs.

Pack tightly. When rolling, keep the wrap snug to help hold everything together. Wrapping it in parchment or foil for storage also helps maintain shape.

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.

Nutrition