Bang Bang Chicken Wraps

Table of Contents

This bang bang chicken wrap is creamy, spicy, crunchy and ridiculously satisfying. It’s the perfect chicken wrap recipe for quick lunches or easy dinners.

At A Glance

⏱ Ready In: 20 minutes

🍽 Serves: 2 (or 4 smaller wraps)

🌱 Diet: High-protein, adaptable to gluten-free and low-carb

💪 Nutrition Highlights: High in protein, lighter sauce made with yogurt and mayo

🥕 Main Ingredients: Shredded chicken, light mayo, yogurt, sweet chili sauce, slaw mix

🔥 Flavor Profile: Creamy, spicy-sweet, tangy, crunchy

🧊 Meal-Prep Friendly: Chicken mixture keeps 3–4 days in the fridge

This bang bang chicken wrap brings all those classic creamy, sweet, and spicy flavors, but in a lighter, fresher way. Instead of frying, shredded chicken gets tossed in a mayo and Greek yogurt bang bang sauce with sweet chili and sriracha for that signature heat without feeling heavy.

The quick pickled slaw adds crunch and acidity, which balances the richness perfectly. It’s high in protein, easy to prep ahead, and ideal for busy days when you want something bold but low effort.

👩‍🍳 Looking for more wrap ideas? You might also like my chicken salad wrap, cheesy garlic chicken salad wrap or one of these other delicious wraps recipes. Oh, check out my bang bang chicken skewers.

What You’ll Need

Here is what you’ll need for this chicken wrap recipe. Find the full measurements in the recipe card below.

Quick Pickled Slaw

Shredded slaw mix (cabbage, carrot, beet) – Crunch and fiber

Rice vinegar – Bright acidity (you can use apple cider or white wine vinegar)

Sugar – Balances the tang

Salt – Draws out moisture and seasons

Chili flakes or fresh chili (optional) – Extra heat

Chicken

Shredded cooked chicken – Lean protein base; breast or thigh both work

Lighter Bang Bang Sauce

Light mayo – Creaminess

Plain Greek-style yogurt – Lightens the sauce and adds protein

Sweet chili sauce – Sweet and mild heat (a classic flavor booster )

Sriracha – That signature spicy kick

Honey (optional) – Adjust sweetness

Rice vinegar or lime juice – Fresh tang to balance richness

Here is the recipe for regular bang bang sauce.

Wrap Assembly

Large wraps or tortillas – Soft and pliable

Extra Pickled vegetables – Extra crunch and acidity if you like

Fried shallots or crispy onions – Salty crunch (so good here)

Green onions – Fresh bite

Mint or cilantro /coriander (optional) – Fresh herbal finish

How To Make Bang Bang Chicken Wraps

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make wraps with shredded chicken and healthy bang bang sauce.

Toss slaw mix with vinegar, sugar, salt (and chili if using). Set aside to lightly pickle.

In a bowl, mix mayo, yogurt, sweet chili sauce, sriracha, honey, and vinegar.

Stir shredded chicken into the sauce until well coated and creamy. Adjust with extra yogurt or sweet chili if needed.

Spread bang bang chicken down the center.

Top with the slaw, crispy shallots, and green onion. You can also add cilantro/coriander and extra pickled chili or crispy chili.

Roll burrito-style or fold taco-style and serve immediately or pan-fry for 30 seconds on each side for a golden brown crispy finish.

Watch The Video

Recipe Tips

Don’t skip the acidity. The vinegar in the slaw and sauce keeps this from tasting heavy.

Make it spicier: Add extra sriracha or fresh chili slices.

Make it milder: Reduce sriracha and add a touch more yogurt.

Low-carb option: Serve in lettuce cups instead of wraps or use low-carb tortilla wraps.

Meal prep tip: Store the chicken mixture separately from the wraps and slaw. Assemble just before eating.

Storage: Chicken mixture keeps 3–4 days in an airtight container in the fridge. Slaw is best within 48 hours.

Serving Suggestions

I love serving this spicy chicken wrap with extra crunchy veg on the side — cucumber sticks or a simple sesame cabbage salad work beautifully. If you’re making this for dinner, pair it with baked sweet potato fries or a light Asian-style slaw.

For entertaining, slice the wraps into halves or thirds and secure with toothpicks. They make fantastic party food.

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This bang bang chicken wrap is creamy, spicy, crunchy and ridiculously satisfying. It’s the perfect chicken wrap recipe for quick lunches or easy dinners. Find step-by-step photos and more recipe tips above.

Toss slaw mix with vinegar, sugar, salt (and chili if using). Set aside to lightly pickle.

In a bowl, mix mayo, yogurt, sweet chili sauce, sriracha, honey, and vinegar.

Stir shredded chicken into the sauce until well coated and creamy. Adjust with extra yogurt or sweet chili if needed.

Warm wraps for 10 seconds in the microwave or in a dry pan.

Spread bang bang chicken down the center.

Top with drained pickled veg, crispy shallots, and green onion.

Roll burrito-style or fold taco-style and serve immediately.

Can I use rotisserie chicken? Absolutely. It’s actually one of my favorite shortcuts for this bang bang chicken recipe.

Is this very spicy? Not too spicy, I would say mild but you can adjust it. Start with a smaller amount of Sriracha in the sauce and add a bit more if you wish.

Can I make this gluten-free? Yes — just use gluten-free wraps or serve in lettuce cups.

Can I make this ahead of time? Prep the chicken filling and slaw ahead, but assemble just before serving to keep the wraps from going soggy.

Don’t skip the acidity. The vinegar in the slaw and sauce keeps this from tasting heavy.

Make it spicier: Add extra Sriracha or fresh chili slices.

Make it milder: Reduce Sriracha and add a touch more yogurt.

Low-carb option: Serve in lettuce cups instead of wraps or use low-carb tortilla wraps.

Storage: Chicken mixture keeps 3–4 days in an airtight container in the fridge. Slaw is best within 48 hours.