Asian Ramen Peanut Chicken Wrap

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 colour 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!


  • Whole-wheat wrap 1 10-inch
  • Chicken breast, cooked 5 oz.
  • Uncooked ramen noodles, crushed 2 tbsp
  • Baby bok choy 1 bunch
  • Broccoli slaw 2/3 cup
  • Purple cabbage, raw 1/3 cup
  • Cucumber 1/3 cup
  • Fresh cilantro to taste

Spicy Peanut Dressing

  • Powdered peanut butter: 2 tbsp
  • Water: 3 tbsp (or enough to make the sauce less thick)
  • Low-sodium soy sauce: 1-1/2 tsp
  • Raw honey: 1 tsp
  • Ginger paste: 1 tsp
  • Chili garlic sauce: 1 tsp
  • Chinese 5 spice: 1/2 tsp


  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!


Nutrition Facts
  • Serving size: 1 wrap with dressing
  • Recipe yields 1 serving
  • Calories: 598
  • Fat: 14 g
  • Carbs: 59 g
  • Protein: 61 g
Nutrition Facts
  • Serving size: Salad with dressing (no wrap)
  • Recipe yields 1 serving
  • Calories: 398
  • Fat: 8 g
  • Carbs: 29 g
  • Protein: 53 g
Categories Food

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