High in protein and low in carbohydrates, these chicken cucumber rolls are perfect as a light and refreshing appetizer, or even as a snack. A simple and tasty idea, ideal for reusing leftover cooked chicken. An eco-friendly recipe approved by our nutritionists! To increase satisfaction, pair it with our Caramelized Onion and Fata Dip or our Greek Yogurt Ranch Dip.
Ingredients
1 English cucumber
30 ml (2 tbsp) light cream cheese
2 cooked chicken breasts, shredded
30 ml (2 tbsp) light mayonnaise
30 ml (2 tbsp) plain 0% Greek yogurt
60 ml (¼ cup) red onion, finely chopped
1 celery stalk, finely chopped
15 ml (1 tbsp) fresh chives, finely chopped
Salt and pepper, to taste
Hot sauce, to taste
Optional accompaniment
Whipped feta dip
Everything bagel seasoning
Hot sauce
Preparation
- Using a vegetable peeler or a mandoline, slice the cucumber into long, thin strips.
- On a sheet of parchment paper, arrange the strips side by side, overlapping slightly to form a large rectangle, sushi mat style. Pat dry with a paper towel to remove excess moisture.
- Spread the cream cheese over the first third of the cucumber surface.
- In a medium bowl, combine the chicken, mayonnaise, yogurt, onion, celery, and chives. Season with salt, pepper, and hot sauce.
- Spread the chicken mixture evenly over the cream cheese layer.
- Roll tightly using the parchment paper, sushi-style, keeping the strips together with your fingers.
- Slice into 2.5 cm (1 in) bites using a sharp knife.
- Serve immediately or refrigerate in an airtight container until ready to serve. Top with hot sauce and bagel seasoning if desired.
Notes
Keeps for 3 days in the refrigerator in an airtight container. Do not freeze.
