Cook and shred the chicken

• Season the chicken breast and cook it in a frying pan until golden and cooked through.
• Let it rest briefly, then shred it with two forks.

Make the bang bang sauce

• Mix the Greek yogurt, sriracha, honey, soy sauce, rice vinegar, grated garlic and sesame oil in a bowl until smooth.

Prepare the cucumber ribbons

• Use a peeler to slice the cucumber lengthwise into thin ribbons.
• Pat them dry so the roll stays crisp.

Assemble the roll

• Lay the cucumber ribbons overlapping on a board or sheet of wrap.
• Spread the shredded chicken along one side and drizzle with the bang bang sauce.
• Roll tightly, then top with more sauce, spring onion and toasted sesame seeds.