Easy Instant Ramen Wrap

This ramen wrap brings the comforting flavors of ramen soup into a fun, portable wrap that's perfect for lunchboxes and on the go meals. Using instant ramen noodles as the base, combined with chicken, crunchy carrots, fresh green onions, and boiled eggs, it transforms a simple soup into a handheld delight. It's a great way to enjoy that beloved ramen taste without the mess or fuss, especially when you want something quick yet satisfying.

I first made this wrap when my teenagers were tired of plain ramen soups and wanted something packable for school. Now it's a favorite lunch request that packs both familiarity and freshness.

Ingredients

• Instant ramen noodle soup: provides the signature flavors and quick noodles chicken or vegetable varieties work best
• Fish sauce: adds subtle salty complexity without fishiness a little goes a long way to deepen flavor
• Rice vinegar: contributes mild acidity that balances saltiness and refreshes the palate
• Soy sauce: enhances umami notes for a rich taste
• Fresh ginger: grated for a gentle zing and warmth
• Sriracha sauce: brings a touch of heat and vibrancy
• Garlic: minced to add savory depth
• Chicken breasts: cooked and sliced for protein leftover or rotisserie chicken works well too
• Hardboiled eggs: sliced for richness and texture cooking method matters for perfect yolks
• Carrots: grated for sweetness and crunch
• Green onions: chopped for freshness and a mild bite
• Whole wheat tortilla wraps: sturdy and wholesome spinach or tomato wraps add color and flavor variation
• Sesame seeds: black or white for nutty taste and crunch black seeds provide more intense flavor while white seeds are milder
• Fresh mint or cilantro (optional): bring bursts of brightness and freshness highly recommended if available

Instructions

Sauté the Aromatics and Boil Eggs:

Boil eggs on the stovetop or hot plate until hardboiled about 10 minutes To avoid the unsightly dark ring around the yolks cool the eggs immediately under cold running water and refrigerate in their shells until ready to use Cook and slice your chicken breasts or prepare leftover chicken

Cook and Season the Noodles:

Cook the instant ramen noodles in boiling water for 2 to 3 minutes or microwave until tender but not mushy Drain thoroughly to prevent sogginess Stir in the seasoning packet along with fresh ginger sriracha garlic fish sauce soy sauce and rice vinegar Let this mixture cool completely for easier assembly

Prepare the Vegetables and Wrap:

Grate carrots and chop green onions If using fresh mint or cilantro have these ready Lay out your tortilla wraps and warm them briefly for pliability

Assemble the Wraps:

Place a quarter portion of chicken on each tortilla Top with a quarter of the grated carrots and green onions Add your cooled noodles next followed by slices of hardboiled egg Sprinkle sesame seeds generously over the fillings

Roll the Wrap:

Fold over each side of the tortilla then roll from the bottom up while pulling the sides in snugly to create a tight wrap Place seam side down Slice each wrap diagonally to show off the layers and make it easier to eat

My favorite ingredient here is the fish sauce I was hesitant at first thinking it would make the wrap taste fishy Instead it rounded out the salty elements with a savory depth that made all the flavors sing together Preparing these wraps reminds me of countless lunches packed for teenagers who just want something familiar yet fun to eat during their school day.

Storage Tips

To keep everything fresh store the components separately Keep noodles chicken eggs and grated vegetables each in their own airtight containers and assemble the wraps the night before or the morning of when possible Wraps do best served the same day they're made or within a few days chilled Reheat tortillas briefly to soften before rolling if desired

Ingredient Substitutions

Leftover turkey ham or deli meats can replace chicken for variety If you cannot find fish sauce soy sauce mixed with a hint of lime juice offers a close alternative Use apple cider vinegar or white wine vinegar instead of rice vinegar but use less since these can be stronger Add jalapenos or extra sriracha for more heat

Serving Suggestions

These wraps are perfect on their own or with a crisp side salad or crunchy cucumber sticks Pair with a cooling yogurt or sesame dipping sauce for extra flavor A sweet treat like berry sauce or cookies rounds out a satisfying lunch

These ramen wraps are quick to assemble and endlessly customizable for different tastes. Roll tightly and chill briefly or wrap in foil to keep them neat until mealtime.

Common Recipe Questions

→ How can I prevent the wrap from getting soggy?

Drain and pat dry the noodles thoroughly before assembling. Also, cool all ingredients completely to avoid steam softening the tortilla.

→ What type of tortilla works best?

Whole wheat tortillas work well for a sturdy wrap, but spinach or tomato tortillas can add color and extra flavor.

→ Can I make the wrap vegetarian?

Yes, simply omit the chicken and use vegetable-flavored noodles along with fresh herbs and veggies for a delicious vegetarian option.

→ What is the best way to roll the wrap?

Fold the sides over the filling, then roll tightly from the bottom, keeping the seam side down to hold the wrap together better.

→ How should I store leftovers?

Store noodles, chicken, eggs, and vegetables separately in the fridge to keep them fresh up to 3 days before assembling the wrap.