Bang Bang Burrito Recipe

My husband took one bite of this Bang Bang Burrito and immediately asked me to add it to the permanent rotation. That’s the highest honor in our house. The teenager stopped scrolling. The toddler asked for “more sauce.” Done.

Jump to Recipe

I started making this after I had leftover Bang Bang sauce in the fridge and a stack of tortillas that needed a purpose. What happened next was one of those happy accidents that becomes a family staple. The sauce, that creamy, sweet-spicy combo, turns a regular burrito into something that genuinely gets talked about at the dinner table.

What makes this Bang Bang Burrito different is that golden sear on the outside. Most people skip that step. Don’t skip that step.

Why You’ll Love This Bang Bang Burrito

• Ready in about 30 minutes, a real weeknight win
• That Bang Bang sauce uses pantry staples you almost certainly already have
• Completely customizable, works with shrimp, chicken, or tofu
• Kids love the creamy sauce (just dial back the sriracha for little ones)
• One burrito is genuinely filling, no sad side dish required

Bang Bang Burrito Ingredients

For the Bang Bang Sauce:

• ½ cup mayonnaise, full fat gives you the creamiest texture, don’t sub Greek yogurt here
• 3 tablespoons sweet chili sauce, this is the backbone of the Bang Bang flavor, not optional
• 1 to 2 teaspoons sriracha, start with one, taste, go from there
• 1 teaspoon honey
• ½ teaspoon garlic powder

For the Burrito Filling:

• 1 lb large shrimp, peeled and deveined (or 1.5 lbs chicken breast, diced)
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste
• 1 tablespoon olive oil or avocado oil
• 1 cup cooked white rice (jasmine rice works great here)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded Monterey Jack or pepper Jack cheese
• 3 green onions, thinly sliced
• 4 large flour tortillas (10-inch burrito size)
• Optional: shredded romaine or cabbage for crunch inside

How to Make a Bang Bang Burrito — Step by Step

Step 1: Make the Bang Bang Sauce

Whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and garlic powder in a small bowl until completely smooth and combined. Taste it. Adjust the sriracha up or down based on your spice comfort level. Set it aside, you’ll use it both inside the Bang Bang Burrito and drizzled on top. Make a double batch if you’re smart. This sauce is good on everything.

Step 2: Season the Protein

Pat your shrimp dry with paper towels, this matters more than you think. Wet shrimp steam instead of sear, and steamed shrimp in a Bang Bang Burrito is a tragedy. Toss the dried shrimp with smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

Step 3: Sear the Shrimp

Get your skillet hot, medium-high heat, oil shimmering before the shrimp go in. Sear them in a single layer without crowding. About 2 minutes per side. You want those edges slightly golden and a little charred. That caramelization is what gives your Bang Bang Burrito its depth. Once they’re pink and cooked through, take them off the heat immediately. Shrimp overcook fast.

Step 4: Assemble the Bang Bang Burrito

Warm your tortillas for 20 seconds in the microwave or a dry skillet, this makes them pliable and way less likely to tear when you roll. Layer the rice down the center first (it acts as a base), then the black beans, then your seared shrimp. Add the cheese, green onions, and a generous drizzle of your Bang Bang sauce. Don’t overfill, I know it’s tempting. Leave about two inches on each side so you can actually close the thing.

Step 5: Roll It Tight

Fold in both sides of the tortilla first, then roll from the bottom up, keeping it tight as you go. If you’re new to burrito rolling, tuck and compress as you roll. A loose Bang Bang Burrito falls apart in your hands and that’s a heartbreak nobody needs on a Tuesday night.

Step 6: Sear the Burrito

Here’s the step most people skip and they’re really missing out. Place your Bang Bang Burrito seam-side down in a dry skillet over medium heat. No oil needed. Press it gently with a spatula and let it go 1 to 2 minutes per side until the outside is golden and slightly crispy. This does two things: seals the seam so it doesn’t open, and gives you that toasty, almost griddled exterior that makes this Bang Bang Burrito feel like something from a restaurant.

Amber’s Tips for the Best Bang Bang Burrito

Bang Bang Burrito Variations

Make It With Chicken

Swap the shrimp for 1.5 lbs of diced chicken breast seasoned exactly the same way. Cook it in the same skillet until golden and cooked through, about 6-8 minutes total. The Bang Bang Burrito works just as beautifully with chicken, it’s actually my teenager’s preferred version because she’s going through a no-shrimp phase I refuse to engage with.

Make It Lighter

Use light mayo in the Bang Bang sauce and swap white rice for cauliflower rice. You can also skip the cheese or use a sprinkle of cotija instead of the full cup of Monterey Jack. Still hits all the same flavor notes in a Bang Bang Burrito, just a little easier on the calories.

Make It Vegetarian

Skip the protein entirely and double up on black beans. Add roasted sweet potato cubes or sautéed corn for extra substance. The Bang Bang sauce is the real star here anyway, and a vegetarian Bang Bang Burrito is genuinely satisfying when you load it up properly.

Crank Up the Heat

Add a diced jalapeño to your filling and use pepper Jack cheese instead of Monterey Jack. Bump the sriracha in the sauce to a full tablespoon. If you’ve got chili crisp in your pantry, a small drizzle inside the Bang Bang Burrito takes the heat to a whole different level.

What to Serve With Your Bang Bang Burrito

• Simple Mexican street corn salad: the sweetness of the corn balances the spicy sauce perfectly
• Cilantro lime rice on the side: doubles down on the rice situation and honestly nobody complains
• Classic chips and guacamole: a crowd pleaser that gives you something to snack on while the burritos sear
• Shredded cabbage slaw with lime: the crunch and acid cuts through the richness of the Bang Bang sauce beautifully

Storage and Reheating

Wrapped Bang Bang Burritos keep in the fridge for up to 3 days. Wrap them tightly in foil or plastic wrap. Reheat in a skillet over medium heat (no oil needed) for about 3 to 4 minutes per side, this gets the outside crispy again instead of soggy like the microwave does. If you’re in a rush, microwave on medium power for 90 seconds, then hit it in a dry skillet for a minute to re-crisp the outside.

For freezing: wrap the assembled but un-seared Bang Bang Burrito tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge, then sear per the instructions. Do not freeze after the outer sear, the texture suffers.

Make-ahead tip: The Bang Bang sauce keeps in the fridge for up to a week in a sealed jar. Make a big batch on Sunday and you’ve got a head start on these all week.

Frequently Asked Questions

What is Bang Bang sauce made of?

Bang Bang sauce is a creamy, sweet-spicy condiment made from mayonnaise, sweet chili sauce, sriracha, and a touch of honey. The mayo gives it body, the sweet chili sauce delivers that signature tangy sweetness, and the sriracha brings the heat. It takes about 2 minutes to whisk together and keeps in the fridge for up to a week.

Can I make a Bang Bang Burrito ahead of time?

Yes. Assemble the Bang Bang Burrito fully, wrap it tightly in foil, and refrigerate for up to 24 hours before the final skillet sear. When you’re ready to eat, sear it straight from the fridge over medium heat, just add an extra minute per side to make sure the filling heats through completely.

What protein works best in a Bang Bang Burrito?

Shrimp is the classic choice because it cooks fast and the sweet-spicy sauce complements seafood beautifully. That said, diced chicken breast, ground turkey, or even crispy tofu all work really well. The key is getting a good sear on whatever protein you use so it has some texture and flavor beyond just the sauce.

How do I keep my burrito from falling apart?

Three things: warm the tortilla first so it’s pliable, don’t overfill it, and roll it tight with the sides tucked in before you roll up from the bottom. Searing the Bang Bang Burrito seam-side down in a dry skillet first also seals everything in place before you flip it.

Is Bang Bang Burrito spicy?

It’s mildly spicy as written, enough to notice but not enough to scare the kids. The sweet chili sauce mellows out the sriracha significantly. To make it kid-friendly, reduce the sriracha to half a teaspoon or skip it altogether. To make it genuinely hot, bump the sriracha to a full tablespoon and add pepper Jack cheese inside.

Tried This Recipe?

I really hope this Bang Bang Burrito earns a permanent spot at your table the way it did at mine. If you make it, please drop a star rating and leave a comment below, it genuinely means everything and helps other home cooks find recipes that actually work.

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