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.

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.

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.

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.