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Kevin Curry

Asian Ramen & Chicken Chopped Salad (Wrap)

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To prepare the Spicy Peanut Dressing for the Asian Ramen & Chicken Chopped Salad Wrap, combine the powder peanut butter, water, low sodium soy sauce, raw honey, ginger paste, red chili pepper garlic sauce, and Chinese 5 spice. Season with sea salt and pepper to taste. Put aside the dressing. On a wide cutting sheet, arrange the baby bok choy, broccoli slaw, raw purple cabbage, cucumber, and fresh cilantro. Chop the salad to the appropriate thickness using a sharp knife. Place the chopped salad in a mixing bowl. To the bowl, add the cooked chicken breast and the crushed, uncooked ramen noodles.


Toss everything together with a spatula after pouring the Spicy Peanut Dressing over the salad mixture. Lay a 10-inch whole wheat wrap flat on a clean surface to begin assembling the wrap. Top the wrap with the ramen noodle salad mixture, then fold in the edges and carefully roll up the wrap. Enjoy the wrap as a tasty and nutritious supper. Any leftover chopped salad can also be eaten on its own as a healthy snack or a light dinner.


Overall, this Asian Ramen & Chicken Chopped Salad Wrap is a tasty and nutritious lunch that is suitable for any occasion. Tender chicken breast, crisp ramen noodles, fresh veggies, and a spicy peanut sauce combine to create a flavor explosion in every bite. Also, the whole wheat wrap gives the meal a pleasing chewiness that links everything together. It’s perfect for a quick and simple lunch or supper, and any leftover chopped salad can be eaten on its own for a nutritious snack. Whether you enjoy dishes packed with flavor Asian-inspired cuisine in general, this dish is a must-try. With these simple directions and readily available supplies, you’ll have a delicious supper in no time!

Asian Ramen & Chicken Chopped Salad (Wrap)


* Optional Substitution Note

for 1 wrap or salad:

  • 1 10-inch whole wheat wrap
  • 5oz chicken breast, cooked
  • 2 tablespoons crushed, uncooked ramen noodles
  • 1 baby bok choy
  • 2/3 cup broccoli slaw
  • 1/3 cup raw purple cabbage
  • 1/3 cup cucumber
  • fresh cilantro to taste
  • Spicy Peanut Dressing:
    • 2 tablespoons powder peanut butter
    • 3 tablespoons water (or enough to make the sauce less thick)
    • 1 1/2 teaspoon low sodium soy sauce
    • 1 teaspoon raw honey
    • 1 teaspoon ginger paste*
    • 1 teaspoon red chili pepper garlic sauce
    • 1/2 teaspoon Chinese 5 spice


Step 1

In a bowl, mix together the ingredients for the peanut dressing and season to taste with sea salt & pepper.

Step 2

Place all the salad ingredients on a large cutting sheet, and using the longest and sharpest knife you have, begin to chop up the salad to desired thickness.

Step 3

Once the salad is chopped, add it to a mixing bowl then add the peanut dressing. Mix the salad together with a spatula, then place some of the contents on whole wheat tortilla. Fold in the sides and tightly roll up the wrap.

Step 4

Enjoy any leftover chopped salad by itself.

macros for one 10-inch whole wheat tortilla:


Approximate macros for salad by itself with dressing:

398 calories, 29g carbohydrates, 8g fat, 53g protein, 5g fiber, 11g sugar

Approximate macros for 1 wrap with dressing:

598 calories, 59g carbs, 14g fat, 61g protein, 11g fiber, 14g sugar

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About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!