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Crunchy Chicken Salad Cucumber Roll-Ups

Refreshing low-carb cucumber ribbons filled with savory creamy chicken salad, topped with sesame seeds and chili oil glaze.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Snack
Cuisine: American, Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Roll-Ups
  • 2 large English cucumbers washed and dried
  • 2 cups cooked chicken shredded
  • 0.33 cup mayonnaise
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 green onion finely sliced
  • 1 pinch garlic powder
Toppings
  • 1 tbsp sesame seeds black and white mixed
  • 1 tsp chili oil optional
  • 1 tbsp sweet soy glaze

Equipment

  • Vegetable peeler or Mandoline
  • Mixing bowls
  • Knife
  • Cutting Board

Method
 

  1. Combine shredded chicken, mayonnaise, soy sauce, sesame oil, garlic powder, and green onions in a bowl. Mix well.
  2. Slice cucumbers lengthwise into thin, wide ribbons using a vegetable peeler. Pat dry with paper towels.
  3. Lay cucumber strips flat. Place a spoonful of chicken mixture at one end of each strip.
  4. Roll the cucumber over the filling tightly until you reach the end of the strip.
  5. Place rolls seam-side down on a plate. Drizzle with soy glaze and chili oil.
  6. Sprinkle with sesame seeds and serve immediately.

Notes

Ensure cucumbers are patted dry so the sauce adheres better and the rolls are not slippery.