bang bang chicken wraps with a sweet chilli peanut sauce

bang bang chicken wraps with a sweet chilli peanut sauce

Bang Bang chicken is a Chinese street vendors dish from the Szechuan region, and is essentially pounded chicken that is cooked and shredded and then served with a nutty sesame sauce, lettuce,  spring onions and carrots. Many versions of the recipe substitute the Chinese tahini with peanut butter similar to a satay sauce.

I love combining a range of delicious textures and flavours, spreading on a nice sauce and enveloping them in a flour tortilla. So I took the idea of the bang bang chicken and made it into a wrap.

I also stumbled across a new product in the supermarket the other day which caught my attention, Jack Daniels barbecue sauce. I loved the look of this and picked the full flavour smokey variant to try out. This would be the marinade for the chicken.

Recipe for the peanut satay sauce:

  • 100gms of smooth or crunchy peanut butter
  • 3 tsp of sweet chilli sauce
  • 1 Tbs oil (I used sesame oil as it has so much more flavour)
  • 1 Tbs water (to thin it down a bit)
  • 1 tsp soya sauce (to add a dash of salt)
  • 1 Tbs of Japanese rice vinegar (optional)

Combine all of the above ingredients in a small pot and heat until softened and well combined. Taste and test.  if you like it spicier, add more sweet chilli or if you want it saltier, add more soy.

a sweet chilli peanut sauce

Other things you will need: (mix and match as you desire)

  • flour tortillas (1 – 2 per person)
  • chicken breasts or strips (1/2 per person)
  • olive oil
  • Jack Daniels barbecue sauce or any other suitable marinade
  • slices of fresh cucumber
  • mung bean sprouts
  • lettuce
  • sliced spring onions

To make the chicken, bash out and flatten however many chicken breasts you need. I quite like the method I use on my very quick peri peri chicken breasts for this. You could also cut the chicken into thin strips. Put this in a plastic bag and coat generously with the Jack Daniels barbecue sauce.  Heat some olive oil in a non stick frying pan and quickly fry the chicken until its golden on each side and cooked through.

Heat the tortillas in the microwave or dry fry in a non stick pan. Spread some of the peanut sauce on the tortilla and add all the other ingredients, wrap and enjoy.

This is so going to make a regular appearance in my house.

salty, smokey, sweet and spicy with a good bit of crunch



  1. Great post Sam, beautiful photos — just love them and great recipe. Think I’m going to make these wraps on the weekend.

  2. That looks beyond delicious S! Gorgeous photo’s as always! xx

  3. Get in ma’ belly! x

  4. Mmmm delicious! Looks so fabulous and I really love spicy peanut sauce. Must try this! And good luck on the awards – I’m off to vote!

  5. Lori we must make for one of the Kabosch summer concert picnics. S xx

  6. Thanks Ally cat. S xx

  7. Thanks Kristy. Think these make a fab picnic item.

  8. Fab idea re the Kabosch concerts Sam x

  9. Love the idea of the bang-bang chicken!!!

  10. Excellent photos and recipes, maybe when we come to CTown we will try it out with you as chef!!!!

  11. Nothing would make me happier than making you a meal Mother Hoops 🙂 xx

  12. LOVE Bang Bang chicken, Sam. I have the most delicious recipe for bang bang salad with noodles, but will be trying your way next time, for sure! x Bern

  13. Beautiful photographs! This sounds absolutely wonderful for the summer days that I KNOW must be coming….;) Love peanut sauce, Don not too much into the chillies but I am. We also use the Jack Daniels sauce. It is lovely. xx

  14. Thanks Ms Pascoe, I forgot o add that I did have coriander with it (in the pic) – but mint would be awesome too. Have a stunning day.
    sam x

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