Description
These refreshing, low-carb Buffalo Chicken Cucumber Rolls are the ultimate guilt-free appetizer. By replacing traditional tortillas with crisp, hydrating cucumber ribbons, you achieve a satisfying crunch paired with a creamy, spicy chicken filling. They are protein-packed, easy to assemble, and perfect for gatherings. Using a mix of Greek yogurt and light cream cheese ensures a rich texture without the heaviness, making this a smart choice for game day or a healthy snack break.
Ingredients
2 cups shredded chicken
1/4 cup buffalo sauce
2 tablespoons Greek yogurt
2 tablespoons light cream cheese
2 large English cucumbers
1 celery stalk, finely diced
2 tablespoons red onion, finely diced
1 tablespoon fresh chives, chopped
Instructions
Place the shredded chicken into a large mixing bowl.
Add the buffalo sauce, Greek yogurt, and softened cream cheese to the chicken.
Stir in the finely diced celery, red onion, and fresh chives until thoroughly combined.
Use a mandoline slicer or vegetable peeler to cut the English cucumbers into thin, long ribbons.
Pat the cucumber ribbons dry with paper towels to ensure they hold the filling.
Scoop a small spoonful of the buffalo chicken mixture onto one end of each cucumber ribbon.
Roll the cucumber tightly around the filling and secure with a toothpick.
Repeat until all ingredients are used and serve immediately.
Notes
Ensure the cucumber ribbons are sliced thinly and patted dry to prevent the rolls from becoming soggy. You can store the chicken mixture in the refrigerator for up to 3 days, but assemble the rolls fresh to maintain the crunch.
- Prep Time: 20
- Category: Dinner
- Method: No-cook
- Cuisine: American