Ramen Chicken Salad Wrap

We love a good wrap for lunch in the summer and this one is loaded with fresh flavors and a variety of textures! Inspired by the vintage ramen noodle salad recipe that everyone loves, but dressed up with shredded or chopped chicken and served in a wrap!

Course Main Course

Cuisine American

Prep Time 15

Total Time 15

Servings wraps

Calories 580kcal

Author Karly Campbell

Ingredients

3 ounces dry ramen noodles any flavor
2 cups cooked, shredded chicken
8 ounces coleslaw mix
1/2 cup slivered almonds
1 tablespoon sesame seeds
1/4 cup chopped green onions
1/4 cup olive oil
2 teaspoons toasted sesame oil
2 tablespoons white distilled vinegar
3 tablespoons granulated sugar
4 large flour tortillas

Instructions

Open the ramen packet and set aside the seasoning packet. Crumble the ramen into chunks into a large mixing bowl.
Add the chicken, coleslaw mix, almonds, sesame seeds, and green onions and toss.
Add the olive oil, sesame oil, vinegar, and sugar to a small bowl. Sprinkle in as much of the ramen seasoning as you’d like - we use about half of the packet as it can be fairly salty. Whisk well to combine.
Pour the dressing over the salad and stir to coat.
Microwave the tortillas between 2 damp paper towels for 20 seconds to make them soft and pliable.
Spoon the salad mixture into the center of each tortilla and fold in the ends. Roll up the tortilla to close the wrap.
Cut wraps in half, if desired, and serve.

Notes

This recipe is so simple to make with leftover shredded rotisserie chicken or chopped grilled chicken. We’ve also made chicken strips in the air fryer and chopped those up to use in this wrap.

The ramen seasoning adds a nice little pop of flavor, but we only use about half of the packet as it’s pretty salty. If your chicken is already salty, season accordingly. You can always sprinkle on more seasoning after combining.

Nutrition