Thai (Wrap) Sandwich

"A complete meal in a bowl or a ‘roll’. Or, better yet . . . serve as a salad and save the leftovers for wraps. Whether you serve as a salad or a wrap, your family is going to love this easy and inexpensive dish!"
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
Ready In:



  • 4 (10 inch) Sandwich wraps or (10 inch) flour tortillas

  • 1 12 cups boneless cooked chicken breasts, chopped in bite-size pieces
  • 3 -4 cups shredded cabbage
  • 1 cup carrot, shredded
  • 12 cup green onion, sliced
  • 12 cup red bell pepper, diced
  • 12 cup celery, chopped
  • 14 cup cilantro
  • 34 cup sliced almonds
  • 2 tablespoons butter
  • 2 (3 ounce) packages Top Ramen noodles, noodles only, broken in bite-size pieces
  • 3 tablespoons sesame seeds
  • 1 12 teaspoons sesame oil
  • 12 cup peanut oil or 1/2 cup vegetable oil
  • 4 tablespoons granulated sugar, adjust to taste
  • 12 cup rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 -2 teaspoon sambal oelek, adjust to taste (garlic chili sauce)
  • 2 12 tablespoons candied ginger, minced


  • SAUCE:

  • In small sauce pan melt butter; add Ramen noodles, almonds and sesame seeds; sauté until lightly brown, approximately 2 minutes, stirring constantly. Remove and set aside.
  • To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
  • Remove from heat and cool slightly; add chicken.
  • SALAD:

  • In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
  • Pour dressing over vegetables and toss.
  • Garnish with noodle mixture and cilantro; serve immediately.
  • WRAP:

  • Across the center of 10-inch sandwich wrap place 1/4 of the salad mixture, leaving at least one inch at each end.
  • Garnish each wrap with noodle mixture and cilantro.
  • Fold each end toward center and roll.
  • Serve immediately.

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  1. Beautiful, colorful & all in all a delicious recipe. I couldn't find my sliced almonds, so left those out, I used half red & half green cabbage and I only used 2 TBL of the sugar. At the table the sauce was still too sweet for DH to eat. DS (15) & I thought it too sweet also & that it needed more sambal oelek to balance the sugar, but we were still able to eat it. DD (2) really gobbled up the chicken & that is rare. DS enjoyed it more as a salad, while I enjoyed it both ways. In fact, I hope that when I make it again, adjusting the sweet/spicy it will be agreeable to the entire family becuase I really, really liked the sauce. The over-sweetness made it taste a little like teriyaki sauce (which may be another reason why DH didn't like it). I wouldn't normally give a recipe 4 stars that someone in the family couldn't eat, but this is a simple case of personal preference, I don't downgrade for that & I am determined to make it again. I saved the leftovers & can't wait to try it tomorrow. UPDATE: Leftovers are delicious. The flavors that were too sweet to begin with had melded perfectly & I ate it right out of the bowl from the fridge. I think this turns out to be my personal favorite ramen recipe. Thanks for sharing your creation! Made for Fall 08 Dining on a Dollar - Ramen noodle challenge.


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