Asian Ramen Peanut Chicken Wrap
Kevin Alexander
Kevin Alexander
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688 Calories
71 g Carbs
60 g Protein
18 g Fat
Total Time
1 serving

Put packaged ramen to good use with this healthy chop that kicks up the conventional college-student staple and turns it into a restaurant-worthy entrée. This salad-turned-wrap brings color to your plate with purple cabbage, crisp green bok choy, and green and orange shreds of broccoli slaw. The added zing of the sweet-and-spicy peanut dressing make this one meal you don't want to miss!

Wrap Ingredients

  • 1 whole-wheat tortilla (10-inch)
  • 5 oz chicken breast
  • 2 tbsp uncooked ramen noodles, crushed
  • 1 cup, shredded bok choy
  • ⅔ cup broccoli slaw
  • ⅓ cup, chopped purple cabbage
  • ⅓ cup cucumber, thinly sliced
  • 1 tsp cilantro

Spicy Peanut Dressing Ingredients

  • 2 tbsp powdered peanut butter
  • 3 tbsp water
  • 1½ tsp light soy sauce
  • 1 tsp honey
  • 1 tsp ginger, pureed
  • 1 tsp sweet chili sauce
  • ½ tsp Chinese 5-spice seasoning

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  1. In a bowl, mix together the ingredients for the peanut dressing, and season to taste with sea salt and pepper.
  2. Place all the salad ingredients on a large cutting sheet. Using the longest, sharpest knife you have, chop the salad to desired thickness.
  3. Once the salad is chopped, put it in a mixing bowl, then add the peanut dressing. Mix the salad together with a spatula, then place some of the contents on a whole-wheat tortilla. Fold in the sides, and tightly roll up the wrap.
  4. Enjoy any leftover chopped salad by itself!

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