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Flavorful Chicken Wraps

Featured in: Easy Dinner Recipes

These wraps take the traditional bang bang chicken dish and turn it into a filling meal, featuring juicy, perfectly marinated chicken, fluffy jasmine rice, and a creamy, tangy-sweet sauce that packs a small kick. The contrasting textures of the crispy lettuce, soft rice, and rich sauce make every bite satisfying. What truly shines here is the homemade bang bang sauce, a mix of creamy mayo, tangy rice vinegar, sweet chili, sriracha, and honey to suit your spice level. Unlike fried versions, this lighter wrap keeps things fresh and flavorful. Quick to assemble and adaptable with toppings like cilantro or jalapeños, these wraps are a fantastic option for fast dinners or hosting friends.
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punchofyummy
Updated on Mon, 28 Apr 2025 13:57:10 GMT
Juicy chicken on lettuce leaves on a plate. Pin it
Juicy chicken on lettuce leaves on a plate. | pinchofyummy.com

Lighter, fresher lettuce wraps with bang bang chicken bring your favorite restaurant dish home without all the heaviness. You'll get that amazing creamy-spicy kick combined with tender chicken pieces and fluffy jasmine rice. They're super easy to whip up for a quick weeknight dinner or when friends come over. These wraps pack tons of flavor without much work!

I came up with these wraps during a hot summer when I wanted something like restaurant bang bang chicken but without feeling stuffed afterward. When I served them at a dinner party, everyone kept coming back for more. Even my brother-in-law, who runs away from anything that sounds healthy, asked me for the recipe later - that's when I knew I'd really nailed it!

Mouthwatering Sauce Components

  • Creamy mayonnaise: Gives the sauce its luxurious texture
  • Sweet Thai chili sauce: Adds that perfect combo of sweet and hot
  • Sriracha sauce: Lets you dial the spiciness up or down
  • Natural honey: Tames the heat with just enough sweetness
  • Rice vinegar: Brings a light zesty pop to the mix

Tasty Chicken Essentials

  • Low sodium soy sauce: Packs the chicken with savory goodness
  • Fresh lime juice: Makes the meat tender and zingy
  • Cornstarch: Helps the marinade stick to every piece
  • Boneless chicken: Works as your clean protein base
  • Quality cooking oil: Gets everything cooking just right
  • Fresh garlic: Adds that can't-miss flavor kick

Delicious Wrap Foundations

  • Crisp lettuce leaves: Serve as your edible bowls
  • Fragrant jasmine rice: Makes everything extra filling
  • Fresh cilantro: Gives bursts of garden-fresh taste
  • Toasted sesame seeds: Add that tiny crunch factor
  • Chopped jalapeños: Bring extra kick for heat fans
  • Fresh lime wedges: Add a squeeze of brightness when eating

Step-By-Step Cooking Guide

Sauce Mixing Magic:
Mix mayonnaise, Thai chili sauce, sriracha, honey, and rice vinegar in a bowl until smooth. Add more honey if you want it sweeter or extra sriracha if you're looking for more heat.
Smart Sauce Division:
Set aside about a third cup of your sauce just for cooking the chicken. This way you won't cross-contaminate and you'll have plenty left for serving.
Quick Chicken Prep:
Toss your diced chicken with soy sauce, lime juice, and cornstarch in a bowl until everything's coated. Let it sit briefly - the cornstarch will work its magic.
Flavor Foundation:
Get your oil hot in a big skillet until it glistens. Toss in your minced garlic and cook just until you can smell it - don't let it turn brown.
Chicken Cooking Technique:
Cook the chicken pieces in your garlic oil, leaving the extra marinade behind. Cook until they're just done with slightly browned edges.
Sauce Addition Timing:
Take the pan off the heat before you stir in that reserved bang bang sauce. This keeps the sauce from breaking while making sure it coats all the chicken.
Wrap Building Basics:
Put a spoonful of rice into each lettuce cup to make a base that'll soak up all that yummy sauce. Top with your saucy chicken mix, then sprinkle with cilantro, sesame seeds, and jalapeños if you want.
A plate of food with lettuce wraps and meat. Pin it
A plate of food with lettuce wraps and meat. | pinchofyummy.com

These wraps are my go-to when friends come over for dinner. Everyone can make their own just how they like it. The bright colors look amazing on the table, and building wraps together always gets people talking and laughing.

Tasty Pairing Ideas

Serve these wraps with some veggie spring rolls, a simple cucumber salad, and sliced fruit to make a complete meal. When I've got friends over, I just put all the ingredients out buffet-style and let everyone build their own perfect wraps.

Fun Recipe Twists

Try using shrimp instead of chicken for a seafood version that's just as good. If you don't eat meat, crispy tofu chunks work great too. Want fewer carbs? Swap out regular rice for cauliflower rice but keep all that amazing sauce the same.

Keeping Leftovers Fresh

Keep your chicken mix, sauce, rice, and lettuce in separate containers in the fridge. The chicken and rice will stay good for about three days, while your sauce can last up to a week if stored properly.

A plate of food with lettuce wraps and chicken. Pin it
A plate of food with lettuce wraps and chicken. | pinchofyummy.com

What I love most about these bang bang chicken lettuce wraps is how they take what's usually a heavy, fried dish and make it so much lighter without losing any flavor. They're proof that you can eat better without giving up creamy sauces or bold tastes - it's all about pairing them with fresh ingredients in the right way.

Frequently Asked Questions

→ Which type of lettuce works best here?
Butter lettuce (sometimes called Bibb or Boston) is ideal for these because it’s soft but holds well. Its natural cup shape makes wrapping easy. Romaine adds crunch but isn’t as easy to wrap, and iceberg offers crispness but might rip more easily. Pick what fits your tastes best!
→ Is prepping this ahead possible?
Absolutely! The sauce is fine to make up to 5 days early if stored in the fridge. Cook the chicken, toss with some sauce, and store separately for 2 days. You can also prepare the rice ahead and reheat when needed. Wash and dry the lettuce on the same day for freshness. When it's time, reheat chicken and rice, then assemble.
→ How do I tweak the sauce’s spiciness?
You’re in full control of the heat. To keep it mild, go with 1 tablespoon sriracha, adding honey for balance. A medium kick comes from equal parts sriracha and honey (1½ tablespoons each). For extra spice, crank up the sriracha to 2 tablespoons or more. Adjust as needed based on your taste!
→ What’s a replacement for sweet Thai chili sauce?
If you’re out, mix 1/4 cup honey, 2 tablespoons rice vinegar, 1 minced garlic clove, 1 tablespoon sriracha, and a pinch of red pepper flakes. Warm this till it bubbles, then cool it down. Another backup can be duck sauce or apricot jam with a swirl of sriracha.
→ What sides pair well with these wraps?
They’re great with an Asian cucumber salad, edamame, or slaw dressed with sesame. Need more? Add spring rolls, steamed dumplings, or a bowl of miso soup. A fruity touch like mango or pineapple makes a fresh pairing too.

Spicy Chicken Wraps

Tender chicken and fluffy rice wrapped in lettuce, topped with creamy sweet-spicy sauce for a light yet filling mealtime option.

Prep Time
25 Minutes
Cook Time
5 Minutes
Total Time
30 Minutes
By: Amelia


Difficulty: Intermediate

Cuisine: Asian Blend

Yield: 4 Servings (8-10 lettuce wraps)

Dietary: Dairy-Free

Ingredients

→ Sauce Ingredients

01 1 tablespoon rice vinegar
02 1-2 tablespoons sriracha sauce (adjust to your spice liking)
03 ½ cup sweet Thai chili sauce
04 1-2 tablespoons honey (tweak for more or less sweetness)
05 ¾ cup mayo

→ Chicken Mix

06 4 cloves garlic, minced finely
07 1 teaspoon cornstarch
08 1½ pounds of chicken (breasts or thighs, no bones or skin), diced to ½-inch chunks
09 1 tablespoon of soy sauce, reduced sodium
10 1 medium lime—juiced (yields 2 tablespoons)
11 1 tablespoon cooking oil (vegetable or canola)

→ Toppings and Wraps

12 1-2 jalapeños, finely chopped, deseeded, if preferred (optional)
13 Lime wedges for squeezing on top
14 1 head of butter lettuce or romaine (washed and leaves separated)
15 2 tablespoons sesame seeds, toasted
16 2 cups of warm jasmine rice (cooked)
17 ¼ cup cilantro leaves, coarsely cut

Instructions

Step 01

Grab a medium-sized bowl and throw in the mayo, sweet Thai chili sauce, rice vinegar, and start with just 1 tablespoon of both honey and sriracha. Stir till smooth and taste as you go. If you like it hotter, add more sriracha (up to 2 tablespoons). For extra sweetness, a little more honey should do it. It's all about what tastes good to you—mix until you're happy with the balance.

Step 02

Once you're good with the sauce flavor, scoop out about ⅓ cup and set it aside—this bit will be for the chicken later. Cover the rest and chill it in the fridge for now. That'll be the finishing touch for the wraps, and this way, it keeps separate from any raw chicken for food safety.

Step 03

Dump the chopped chicken into a medium bowl. In a separate small dish, stir together the cornstarch, soy sauce, and lime juice until the cornstarch dissolves. Pour the mixture over the chicken chunks and toss until everything’s covered. This coating helps the sauce stick later. Let the chicken sit at room temp for 10 minutes while you prep your other stuff.

Step 04

If your rice isn’t cooked yet, now’s the time! Check the packaging, but jasmine rice works well with 1 cup rice to 1½ cups water. To end up with 2 cups of cooked rice, you’ll need about ¾ cup uncooked rice. It should be ready around the same time as your cooked chicken if you start now.

Step 05

Splash 1 tablespoon of oil into a big frying pan and heat it up over medium-high. Toss in the chopped garlic and give it about 15-20 seconds, stirring, until it smells awesome (don’t let it burn). Using tongs or a spoon with slots, move the chicken into the pan, but leave the leftover marinade behind. Spread it out flat and give it a couple of minutes without touching for a nice sear, then stir and cook another 2-3 minutes until the chicken’s just cooked through. Small pieces cook fast, so don’t overdo it!

Step 06

Take your pan off the heat and let the cooked chicken cool slightly for about 2 minutes. Dump in the ⅓ cup of sauce you saved earlier and give the chicken a good toss so it’s well coated. It’ll soak up the flavors. If it looks a little too thick, splash in some water or a dash of lime juice to thin it out.

Step 07

Place your clean, dry lettuce leaves on a big plate or serving platter. Lay out the warm rice, chicken, cilantro, sesame seeds, lime wedges, jalapeños, and the rest of that chilled sauce in their own small dishes. This makes it easy for everyone to mix and match their own wraps.

Step 08

Grab a lettuce leaf and add about a couple of spoonfuls of warm rice to the center. Top it with the saucy chicken, sprinkle with cilantro and sesame seeds, and toss on jalapeños if you like heat. Drizzle a bit of the extra sauce and squeeze some lime on top. Wrap it up taco-style with the lettuce leaf holding it all together, and dig in! Plan on 2-3 wraps per person for a full meal.

Notes

  1. You can make the sauce ahead of time—up to 5 days in the fridge if stored airtight.
  2. For fewer carbs, skip the rice or use cauliflower rice instead.
  3. The cornstarch in the marinade helps give the chicken a silky, saucy texture.
  4. This dish puts a fresh twist on the well-loved bang bang shrimp classic, swapping shrimp for chicken!

Tools You'll Need

  • Large frying pan
  • Mixing bowls
  • Whisk or fork
  • Measuring tools (cups/spoons)
  • Sharp knife and a cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has eggs (from mayo)
  • Includes soy (from soy sauce)
  • Contains wheat (from soy sauce)
  • Has sesame (from sesame seeds)