I’ve been on a mission to spice up our weeknight dinners, and this bang bang chicken burrito has become one of my go-to solutions. It’s got that sweet and spicy sauce that makes everyone at the table happy, even my pickiest eater. Plus, it comes together fast enough that I’m not stuck in the kitchen while everyone else is watching TV.

The secret is really in that bang bang sauce. You just whisk together mayo, sweet chili sauce, and sriracha, and suddenly you’ve got something that tastes like takeout. I pile it onto crispy chicken strips with some crunchy coleslaw, wrap it all up in a warm tortilla, and dinner is done.

Want something quick on a Tuesday? This is it. Craving takeout but don’t want to spend the money? Make this instead. Trust me, once you try it, you’ll be making it on repeat.

Why You’ll Love This Bang Bang Chicken Burrito

Ready in under 30 minutes – Using frozen chicken strips means you can have these burritos on the table in no time, perfect for busy weeknights when you need dinner fast.
Minimal ingredients – With just a handful of simple items, most of which you might already have in your pantry and freezer, this recipe keeps things straightforward.
Spicy, creamy bang bang sauce – The combination of mayo, chili sauce, and sriracha creates that addictive sweet and spicy flavor that makes these burritos hard to put down.
Kid-friendly with a kick – The crispy chicken strips appeal to younger eaters, while the sauce adds just enough heat to keep things interesting for adults.
Easy cleanup – Since you’re using frozen chicken and pre-made coleslaw, there’s hardly any prep work or mess to deal with afterward.

What Kind of Chicken Should I Use?

This recipe calls for frozen chicken strips, which makes it super convenient for a quick meal. You can use any brand of frozen breaded chicken strips or tenders you find at the grocery store – they all work pretty well. If you want to make it from scratch, you can definitely use fresh chicken breast cut into strips, breaded, and fried, but the frozen ones save you a ton of time and still taste great. Just make sure to cook them according to the package directions until they’re nice and crispy before adding them to your burrito.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients around:

Mayonnaise: You can use Greek yogurt or sour cream instead of mayo for a lighter version. The sauce will be a bit tangier, but still tasty.
Chili sauce: Sweet chili sauce works great here, but if you don’t have it, try mixing ketchup with a little honey and a pinch of red pepper flakes.
Sriracha: Any hot sauce will do the trick – try Frank’s RedHot, Tabasco, or even sambal oelek. Adjust the amount based on how spicy your substitute is.
Frozen chicken strips: Fresh chicken tenders or even leftover rotisserie chicken work perfectly. If using fresh, just cook them until they reach 165°F internally before tossing in the sauce.
Tortillas: Flour tortillas are traditional, but whole wheat or spinach wraps are fine alternatives. You can also use lettuce wraps for a low-carb option.
Coleslaw: Shredded lettuce, cabbage, or a mix of both works well. You can also add some shredded carrots for extra crunch and color.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with bang bang chicken burritos is overloading the tortilla with filling, which makes it impossible to roll properly and causes everything to fall out when you take a bite – stick to about 3-4 chicken strips per burrito and a modest handful of coleslaw.

Another common error is not warming your tortillas before rolling, which leads to cracking and tearing, so heat them in the microwave for 15-20 seconds wrapped in a damp paper towel to make them flexible.

When pan-frying your burritos, resist the urge to press down on them with your spatula, as this squeezes out the sauce and makes them dry instead of crispy on the outside and juicy on the inside.

Finally, save some of that bang bang sauce for dipping instead of using it all on the chicken – it makes eating so much better and prevents the burrito from getting too messy.

What to Serve With Bang Bang Chicken Burritos?

These burritos are pretty filling on their own, but I love serving them with some crispy tortilla chips and a side of guacamole or salsa for extra dipping action. A simple Mexican-style rice or cilantro-lime rice makes a great side if you’re feeding a crowd and want to stretch the meal a bit further. For something lighter, try a quick cucumber salad or some pickled jalapeños on the side to balance out the creamy, spicy flavors. You could also cut the burritos in half and serve them with sweet potato fries for a fun twist on the usual burrito plate.

Storage Instructions

Store: If you have leftover bang bang chicken burritos, wrap them tightly in aluminum foil or plastic wrap and keep them in the fridge for up to 2 days. The tortilla might get a bit softer, but they still taste great for a quick lunch the next day.

Make Ahead: You can prep the bang bang sauce up to 3 days in advance and store it in an airtight container in the fridge. Cook the chicken strips fresh when you’re ready to assemble, since they’re best crispy and warm right out of the oven.

Reheat: Wrap your burrito in a damp paper towel and microwave for about 1-2 minutes, or until heated through. You can also warm it in a skillet over medium heat for a few minutes on each side to get the tortilla a little crispy again.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-30 minutes
Level of Difficulty	Easy
Servings	4 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1400-1600
Protein: 38-48 g
Fat: 80-95 g
Carbohydrates: 135-155 g

Ingredients

For the sauce:

1/2 cup mayonnaise (I prefer Hellmann’s mayonnaise)
1/3 cup chili sauce (I use Mae Ploy sweet chili sauce)
2 1/2 tbsp sriracha
1 tsp fresh lime juice

For the burritos:

12 chicken strips (cooked to 165°F internal temperature)
4 tortillas
2 cups coleslaw (shredded into thin strips for better texture)

For the pan:

1 1/2 tbsp unsalted butter (I like Kerrygold for this)

Step 1: Prepare the Bang Bang Sauce

1/2 cup mayonnaise
1/3 cup chili sauce
2 1/2 tbsp sriracha
1 tsp fresh lime juice

Combine the mayonnaise, chili sauce, and sriracha in a bowl and whisk until smooth and well combined.

Add the fresh lime juice and stir to incorporate.

Set the sauce aside—this tangy, spicy base is what gives the burrito its signature flavor.

I like to make this first so it has time to meld while you prepare the other components.

Step 2: Cook and Prepare the Chicken

12 chicken strips

If using frozen chicken strips, air fry them according to package directions until they reach an internal temperature of 165°F.

Once cooked and cooled slightly, cut the chicken strips into bite-sized pieces, about 1 to 1.5 inches long.

This size works perfectly for wrapping and ensures even distribution throughout the burrito.

Step 3: Assemble the Burritos

bang bang sauce from Step 1
cooked chicken pieces from Step 2
2 cups coleslaw
4 tortillas

Warm the tortillas slightly to make them pliable.

Lay out one tortilla and spread a thin layer of bang bang sauce from Step 1 down the center.

Top with a portion of the cut chicken from Step 2, then add a generous handful of coleslaw.

Fold in the sides of the tortilla and roll tightly away from you to create a secure wrap.

Repeat with the remaining three tortillas.

I find that not overstuffing keeps the burritos from bursting when you pan-fry them.

Step 4: Pan-Fry the Burritos Until Golden

1 1/2 tbsp unsalted butter
assembled burritos from Step 3

Melt the butter in a skillet over medium-high heat.

Once foaming, carefully place the assembled burritos seam-side down in the pan.

Sear for 2 minutes until golden and crispy, then flip and cook the other side for another 2 minutes.

This creates a delicious crispy exterior while warming the filling through.