Ingredients
Ingredients
- 1 large cucumber
- ½ cup cooked and shredded chicken
- ¼ cup Buffalo sauce
- ¼ cup mayonnaise
- ¼ cup diced celery
- ¼ cup diced red onion
- Salt and pepper to taste
- Fresh chives and dill for garnish
Instructions
- Slice Cucumber: Peel the cucumber and slice it lengthwise using a vegetable peeler or a mandoline slicer to create 6 or 7 thin strips.
- Prepare Filling: Pat the cucumber strips dry, then lay them flat. Spread a layer of mayonnaise on each strip.
- Add Chicken and Veggies: Place shredded chicken diagonally on the cucumber strips, drizzle Buffalo sauce over the chicken and vegetables, then sprinkle diced celery and red onion on top. Season with salt and pepper to taste.
- Roll Up: Roll the cucumber strip tightly around the filling to form a roll. Secure with a toothpick if necessary.
- Cut Rolls: Cut each roll into 6 smaller rolls for easy serving.
- Garnish and Serve: Arrange the rolls on a serving plate and garnish with chopped fresh chives and dill.
Notes
- Use a sharp vegetable peeler or mandoline for evenly thin cucumber slices.
- Pat cucumber strips dry to prevent sogginess.
- Adjust the amount of Buffalo sauce to your preferred spice level.
- These rolls are best served immediately for maximum freshness.
- Can be prepared a few hours ahead and kept refrigerated, but slice just before serving to maintain firmness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
