Buffalo Chicken Cucumber Rolls

These Buffalo Chicken Cucumber Rolls combine the classic flavors of buffalo chicken wrapped in hydrating cucumber strips, making for a light, refreshing snack that is perfect for potlucks and gatherings.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 medium cucumber, washed and dried Choose a firm, straight cucumber for best results.
1 cup cooked shredded chicken (rotisserie or leftover roasted chicken) Shred finely for even spreading.
1/4 cup buffalo sauce, mild or hot to taste Adjust based on your heat preference.
2 tablespoons cream cheese, softened to room temperature Soften in the microwave for smooth mixing if needed.
1 tablespoon chives, finely chopped Fresh chives can be swapped for green onions.
to taste Salt and pepper Taste as you go since buffalo sauce can vary in saltiness.

Method

Preparation

Wash and dry the cucumber. Trim the ends and use a vegetable peeler to peel long strips from one end to the other, discarding the seeded core.
In a bowl, combine shredded chicken, buffalo sauce, and softened cream cheese. Add chopped chives and stir until smooth. Adjust consistency with additional buffalo sauce or olive oil if needed.
Season filling with salt and pepper to taste. Lay a cucumber strip flat, spread 1 tablespoon of filling along one edge, and roll tightly, seam side down.
Repeat the process with remaining strips and filling. Chill rolls for 5 to 10 minutes to firm up.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 6gProtein: 15gFat: 5gSaturated Fat: 3gSodium: 250mgFiber: 1gSugar: 2g

Notes

Store in an airtight container in the refrigerator for up to 24 hours. For best crunch, consume same day. Prepare chicken filling separately for up to 2 days if needed.

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