Would you like to save this?
We'll email this post to you, so you can come back to it later!
These Ramen Chicken Salad Wraps blend crunchy ramen, tender chicken salad, crisp veggies, and a tangy Asian-inspired dressing into a no-bake, portable lunch ready in under 30 minutes.
I first whipped up these Ramen Chicken Salad Wraps last summer for a neighborhood book club picnic. The sun was blazing, coolers were overflowing, and everyone needed something light, healthy, and—let’s be honest—fun. Who says you can’t have that satisfying ramen crunch in a wrap? With a nod to Asian fusion flavors and a nod to simple meal prep, this easy recipe became an instant favorite. Whether you’re packing a quick lunch for work, fueling up at halftime, or feeding a group of teens with ravenous appetites, these wraps hit the spot. Plus, they’re perfect for healthy eating and portable enough to tote along on family road trips.
Why You’ll Love This Recipe
- No oven needed—just stove and chopping board
- Ready in 25 minutes, start to finish
- Crunchy ramen noodles meet creamy chicken salad
- Ideal for meal prep—make filling in advance
- Portable lunch that travels well (think office, picnic, game day)
- Budget-friendly ingredients you probably have on hand
- Kid-approved—my grandkids gave two thumbs up
- Gluten-free option with lettuce wraps or GF tortillas
Ingredients
• 2 (3-ounce) packs ramen noodles (discard seasoning packets; use low-sodium ramen if possible)
• 2 cups cooked chicken, shredded (rotisserie or leftover grilled chicken)
• ½ cup plain Greek yogurt (full-fat for extra creaminess; Fage or Chobani brands work wonderfully)
• 1 tbsp light mayonnaise (optional—skip for extra tang)
• 2 scallions, thinly sliced (green and white parts for mild bite)
• 1 cup shredded cabbage (rainbow slaw mix adds color)
• ½ cup shredded carrots (fresh or matchstick style)
• 2 tbsp rice vinegar (adds zing without heaviness)
• 1 tbsp low-sodium soy sauce or tamari (for gluten-free)
• 1 tsp toasted sesame oil (brings that nutty aroma)
• 1 tsp honey (or brown sugar, to balance acidity)
• ¼ cup chopped cilantro (optional, for herby freshness)
• 6 large flour tortillas or large lettuce leaves (butter lettuce works great for wraps)
Tip: Break the ramen bricks by hand before toasting—they crisp up faster.
Directions
- Prep the ramen: Heat a dry skillet over medium heat. Add broken ramen pieces, tossing them until lightly golden and fragrant (about 2 minutes). Transfer to a bowl, rinse under cold water, then drain well—this stops them from overcooking.
- Whisk the dressing: In a small bowl, combine Greek yogurt, mayonnaise (if using), rice vinegar, soy sauce, sesame oil, and honey. Whisk until smooth; taste and adjust sweetness or salt as you like.
- Toss the salad: In a roomy mixing bowl, stir together shredded chicken, cooled ramen, cabbage, carrots, scallions, and cilantro. Pour the dressing on top and gently fold until every noodle and veggie is coated.
- Season to taste: Give it a little taste test. If it needs a pinch more salt or a squeeze of lime, now’s the time.
- Assemble the wraps: Lay out each tortilla (or lettuce leaf), spoon about ¾ cup of the chicken salad onto the center, then fold the sides in and roll tight—like a little burrito. Pro tip: wrap them in parchment or foil for easy grab-and-go lunches.
- Chill or serve: These are delicious right away, but chilling for 10–15 minutes lets flavors meld and the wrap hold its shape better.
Servings & Timing
Yields: 4 hearty wraps
Prep Time: 20 minutes
Chill/Rest Time: 10 minutes (optional)
Total Time: 30 minutes
Variations
• Spicy Sriracha Drizzle: Mix 1 tsp Sriracha into the dressing for heat.
• Peanut Sesame Twist: Swap 1 tbsp peanut butter for mayo and add 1 tsp grated ginger.
• Crunchy Almond Upgrade: Stir in ¼ cup slivered almonds for a nutty bite.
• Avocado Lover’s Wrap: Layer sliced avocado on the tortilla before the chicken salad.
• Lettuce-Only Wraps: Use large romaine leaves instead of tortillas for a low-carb option.
• Mediterranean Mashup: Replace sesame oil with olive oil and add chopped olives and feta.
Storage & Reheating
Store any leftover filling in an airtight container in the fridge for up to 2 days. Assembling just before you eat keeps the noodles crisp and veggies fresh—nobody likes a soggy wrap! You can freeze the chicken-salad filling (without tortillas) for up to a month; thaw in the fridge overnight, drain any excess liquid, then reassemble.
Notes
• Ramen Tip: Toasting the broken noodles really amps up that signature crunch. If you skip toasting, they still taste good but lack that toasty aroma.
• Yogurt vs Mayo: All-yogurt dressing is lighter but tangier; adding mayo mellows the tang. I usually do half-and-half.
• Chicken Choice: Rotisserie chicken is a terrific shortcut, but leftover grilled chicken adds smoky depth.
• Prevent Sogginess: Pat veggies dry with a paper towel if they seem wet—especially pre-shredded cabbage.
• Herb Swap: If cilantro isn’t your thing, fresh basil or mint also works beautifully in this Asian fusion twist.
FAQs
Q: Can I use the ramen seasoning packets?
A: I recommend skipping them—those packets are super salty and artificial. Let your own dressing shine.
Q: What’s the best way to keep the noodles crunchy?
A: Toss them into the salad just before wrapping or serving. If mixed too long, they soften.
Q: Can I make this vegetarian?
A: Absolutely—swap chicken for crispy tofu cubes or chickpeas and use vegan yogurt/mayonnaise.
Q: How do I make this gluten-free?
A: Use gluten-free ramen, tamari instead of soy sauce, and lettuce wraps or GF tortillas.
Q: Will the filling freeze well?
A: Yes—freeze the dressed salad (no wraps) in a freezer bag for up to a month; thaw overnight in the fridge.
Q: Can I double the recipe for a crowd?
A: Sure thing—just double every ingredient and toss in a larger bowl. Keep an eye on seasoning.
Q: Any tip for busy weeknight meal prep?
A: Make the filling on Sunday, store in fridge, then assemble wraps each morning for work lunches.
Q: Is this recipe kid-friendly?
A: Totally—omit cilantro and adjust the dressing sweetness to mild. My grandkids gobble it up!
Conclusion
These Ramen Chicken Salad Wraps are the perfect marriage of crunchy, creamy, and tangy—an easy recipe that ticks all the boxes for quick lunch, meal prep, or a light dinner. Give them a try, let me know how you like the crunch-to-creamy ratio, and don’t forget to share your photos or questions below. Hungry for more? Check out my Asian Fusion Spring Rolls and Peanut Ginger Chicken Bowl next!
Ramen Chicken Salad Wraps
Ingredients
- ramen noodles (discard seasoning packets; use low-sodium ramen if possible)
- 2 cups cooked chicken, shredded (rotisserie or leftover grilled chicken)
- 1/2 cup plain Greek yogurt (full-fat for extra creaminess; Fage or Chobani brands work wonderfully)
- 1 tbsp light mayonnaise (optional—skip for extra tang)
- 2 scallions thinly sliced (green and white parts for mild bite)
- 1 cup shredded cabbage (rainbow slaw mix adds color)
- 1/2 cup shredded carrots (fresh or matchstick style)
- 2 tbsp rice vinegar (adds zing without heaviness)
- 1 tbsp low-sodium soy sauce or tamari (for gluten-free)
- 1 tsp toasted sesame oil (brings that nutty aroma)
- 1 tsp honey (or brown sugar, to balance acidity)
- 1/4 cup chopped cilantro (optional, for herby freshness)
- 6 large flour tortillas or large lettuce leaves (butter lettuce works great for wraps)
Instructions
- Heat a dry skillet over medium heat. Add broken ramen pieces, tossing them until lightly golden and fragrant (about 2 minutes). Transfer to a bowl, rinse under cold water, then drain well—this stops them from overcooking.
- In a small bowl, combine Greek yogurt, mayonnaise (if using), rice vinegar, soy sauce, sesame oil, and honey. Whisk until smooth; taste and adjust sweetness or salt as you like.
- In a roomy mixing bowl, stir together shredded chicken, cooled ramen, cabbage, carrots, scallions, and cilantro. Pour the dressing on top and gently fold until every noodle and veggie is coated.
- Give it a little taste test. If it needs a pinch more salt or a squeeze of lime, now’s the time.
- Lay out each tortilla (or lettuce leaf), spoon about ¾ cup of the chicken salad onto the center, then fold the sides in and roll tight—like a little burrito. Pro tip: wrap them in parchment or foil for easy grab-and-go lunches.
- These are delicious right away, but chilling for 10–15 minutes lets flavors meld and the wrap hold its shape better.
