🔥🌮 Happy Taco Tuesday, Fam! 🌮🔥

Calling all weeknight warriors. We’re bringing a recipe that flips your Tuesday on its head. These Bang Bang Chicken Burritos have everything we’re chasing: heat, crunch, and that fried-but-not-fried magic thanks to the Air Fryer.

Crispy chicken. Saucy payoff. Big flavor with minimal effort. Easy enough for a weeknight, bold enough to feel like you did something special.

Scroll on down for the technique, the crunch, and the heat.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

🌮 Fun Fact: Bang Bang sauce traces to Chinese bang bang chicken, named for mallet-tenderizing; the creamy sweet-chili mayo version is an American remix born from restaurant culture.

1/2 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons Sriracha
12 frozen crispy chicken strips
4 (10 to 12-inch) flour tortillas
2 cups coleslaw mix

1️⃣ Mix the magic.
Stir mayo, chili sauce, and Sriracha in a small bowl until smooth, saucy, and dangerous. Set it aside if you can resist.

2️⃣ Crisp the chicken.
Air fry the chicken strips according to the package directions, then chop into bite-sized, burrito-ready pieces.

3️⃣ Sauce it up.
Toss the chicken with that bang bang sauce until every piece is fully coated and living its best life.

4️⃣ Build the burritos.
Spoon the saucy chicken just below the center of each tortilla. Top with slaw for crunch and balance.

5️⃣ Wrap it tight.
Fold the sides in, then roll from the bottom like a pro. No blowouts on Taco Tuesday.

6️⃣ Toast to glory.
Melt butter in a large nonstick skillet over medium-high heat. Cook burritos seam-side down until golden and crispy, about 2 minutes per side. Flip, toast, and admire your work.

Serve hot, dip generously, and prepare for repeat requests. 🌶️✨

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