Buffalo Chicken Cucumber Rolls
Light and refreshing buffalo chicken cucumber rolls, perfect for a quick snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 medium cucumber
- 1 cup cooked shredded chicken (rotisserie or leftover roasted chicken)
- 1/4 cup buffalo sauce (choose mild or hot to taste)
- 2 tablespoons cream cheese, softened
- 1 tablespoon chives, finely chopped
- Salt and pepper to taste
Instructions
- Wash and dry the cucumber. Use a vegetable peeler to shave long, even strips from one end to the other until you reach the seeds.
- Discard the seeded core or save it for salads.
- Combine the shredded chicken, buffalo sauce, softened cream cheese, and chopped chives in a mixing bowl. Stir until smooth and spreadable.
- Taste and season with salt and pepper; adjust buffalo sauce to your preference.
- Lay a cucumber strip flat and spread about 1 tablespoon of the chicken mixture along one edge.
- Roll tightly from the edge to secure the filling. Repeat with remaining strips and filling.
- Chill the rolls seam side down on a platter for 5 to 10 minutes to help them set.
- Serve cold or at room temperature.
Notes
For dairy-free, use a dairy-free cream cheese alternative and omit chives if needed. Enjoy with ranch or blue cheese for dipping.
Nutrition
- Serving Size: 2 rolls
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg