Description
Delicious and easy Bang Bang Chicken Wraps featuring tender shredded chicken coated in a creamy, spicy sauce, paired with a crisp, lightly pickled slaw mix, all wrapped in warm soft tortillas. Perfect for a quick lunch or light dinner with a flavorful Asian-inspired twist.
Ingredients
Slaw Mix
- 2 cups shredded slaw mix (cabbage, carrot, beet, etc.)
- 2 tablespoons rice vinegar (30 ml)
- 1 teaspoon sugar (5 grams)
- ½ teaspoon salt (3 grams)
- Optional: chili flakes or sliced fresh chili
Bang Bang Sauce & Chicken
- 1½ cups shredded cooked chicken (5–7 oz / 200–220 grams) (Use up to 2 cups / 300 grams for extra filling)
- 2½ tablespoons light mayonnaise (35 grams)
- 2 tablespoons plain Greek-style yogurt (30 grams)
- 1½ tablespoons sweet chili sauce (22 ml)
- 2 teaspoons sriracha (adjust to taste) (10 ml)
- ½ teaspoon honey (optional) (3 ml)
- 1 teaspoon rice vinegar or lime juice (5 ml)
Wrap Assembly
- 2 large wraps or tortillas (about 70 grams each, or 4 small wraps)
- About ½ cup quick pickled slaw (from above)
- 2 tablespoons fried shallots or crispy onions
- 1 green onion (sliced)
- Optional fresh mint or cilantro
Instructions
- Make Slaw Mix: In a large bowl, toss the shredded slaw mix with rice vinegar, sugar, salt, and optional chili flakes or sliced fresh chili. Set aside to lightly pickle while preparing the sauce and chicken.
- Prepare Bang Bang Sauce: In another bowl, combine light mayonnaise, plain Greek-style yogurt, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice. Mix well to form a creamy sauce base.
- Mix Chicken with Sauce: Stir shredded cooked chicken into the bang bang sauce until the chicken is thoroughly coated and the mixture is creamy. Adjust the consistency or flavor with extra yogurt or sweet chili sauce if needed.
- Warm Wraps: Warm the large wraps for about 10 seconds in the microwave or in a dry pan on the stovetop to make them pliable for wrapping.
- Assemble Wraps: Spread a generous amount of the bang bang chicken mixture down the center of each warmed wrap.
- Add Slaw Toppings: Top the chicken with the lightly pickled slaw mix, then add the drained pickled vegetables, fried shallots or crispy onions, and sliced green onion. Add fresh mint or cilantro if desired.
- Roll or Fold: Roll the wraps burrito-style or fold taco-style tightly to encase the fillings securely.
- Serve Immediately: Serve the wraps right away while the wraps are warm and the fillings fresh for best flavor and texture.
Notes
- Use cooked chicken breast or rotisserie chicken for ease and quick preparation.
- Adjust sriracha and chili flakes according to your preferred spice level.
- The slaw mix can include any shredded crunchy vegetables like cabbage, carrot, and beet for color and texture.
- Warming the wraps makes them more flexible and easier to roll without tearing.
- These wraps can be made ahead but keep the slaw and bang bang chicken separate until ready to serve to avoid sogginess.
- For a gluten-free option, use gluten-free tortillas or lettuce wraps.
