Japanese Chicken Udon Salad Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Japanese · 35 min · Chicken · dairy-free, high-protein

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Ingredients

• 100 g Udon noodles
• 100 g Cooked chicken breast, shredded
• 1 large Cucumber
• 1 medium Carrot
• 1 stalks Green onions
• 1 1/2 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 1/2 tbsp Rice vinegar
• 2 large Hawaiian or whole wheat wraps
• 1/2 tsp Sesame seeds

Method (tap to check — screen stays awake)

1. Cook the udon noodles according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine soy sauce, sesame oil, and rice vinegar. Add the shredded chicken and toss to coat.
3. Julienne the cucumber and carrot into thin strips. Slice the green onions thinly.
4. Add the cooked udon noodles, cucumber, carrot, and green onions to the bowl with chicken. Toss well to combine.
5. Sprinkle sesame seeds over the noodle mixture.
6. Lay a wrap flat on a plate. Place about 1/4 of the noodle mixture in the center of each wrap.
7. Fold the sides of the wrap over the filling and roll tightly. Repeat for all wraps.
8. Serve immediately or wrap in plastic wrap for a portable lunch.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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