Crunchy Chicken Salad Cucumber Roll Ups
Ever wish a lunch could be crunchy, cool, and actually help your energy instead of zapping it? This cucumber roll-up idea does exactly that. It uses thin cucumber ribbons as delicate wrappers for a creamy, protein-forward chicken salad that tastes like summer and behaves like a smart, health-conscious meal. If you enjoy handheld, roll-style bites…
Ever wish a lunch could be crunchy, cool, and actually help your energy instead of zapping it?
This cucumber roll-up idea does exactly that. It uses thin cucumber ribbons as delicate wrappers for a creamy, protein-forward chicken salad that tastes like summer and behaves like a smart, health-conscious meal. If you enjoy handheld, roll-style bites you might also like a different twist on chicken in these creamy chicken enchilada roll-ups, but for today we keep things bright and herbaceous.
Ingredients
- 2 large cucumbers
- 1 cup cooked chicken, shredded
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Why this works: a quick overview
Using cucumber as the wrap cuts carbs and adds hydration while keeping texture contrast. The mix of mayonnaise and Greek yogurt gives body and tang with fewer calories than a pure mayo dressing. Dijon lifts the whole filling so it never tastes flat. The chopped celery keeps every bite lively, and the red onion adds a clean bite that makes the salad sing.
The method (follow this exactly for best results)
- Slice cucumbers lengthwise into thin strips.
- In a bowl, mix together shredded chicken, mayonnaise, Greek yogurt, Dijon mustard, celery, and red onion. Season with salt and pepper to taste.
- Take a cucumber slice and place a spoonful of the chicken salad mixture at one end.
- Roll the cucumber slice around the filling tightly.
- Repeat with remaining cucumber slices and filling.
- Garnish with fresh dill or parsley and serve.
How you’ll know it’s done right
When the cucumber strips are thin enough to bend without snapping, you have the ideal wrapper. The filling should be moist but not dripping; if the mixture pools, it will make the roll-up soggy. Finished roll-ups hold their shape for a few minutes on a plate and look glossy where the dressing meets the cucumber. Taste one for balance: the Dijon should be present but not dominant, and the celery should give a clean crunch in each bite.
Little things that matter
- Slice the cucumbers evenly. A vegetable peeler makes beautiful, consistent strips faster than a knife.
- Chill the chicken salad for 10 minutes before assembly. Flavors settle into a more cohesive whole.
- If your cucumbers are extra seedy, scrape the seeds out before slicing to avoid excess liquid.
- Use a paper towel under the rolls while arranging them on the plate to catch any stray moisture.
Practical variations you can try
- Swap Greek yogurt for an equal amount of plain low-fat yogurt if you want a lighter tang.
- For a dairy-free version, replace the 1/4 cup mayonnaise with a vegan mayo and skip the Greek yogurt, or use a dairy-free yogurt alternative.
- Add a little finely diced apple or grapes for a sweet crunch that plays nicely with the dill or parsley.
A little about portions and serving
These roll-ups make a lovely starter, party finger food, or a light lunch. Serve them alongside whole-grain crackers, a small bowl of mixed greens, or a slice of crusty bread if you want something more substantial. They pair particularly well with a crisp white wine for an adult lunch, or iced green tea for a more hydrating, low-calorie option.
Storage and leftovers
These are best eaten within a few hours of assembly. Because the cucumbers give off moisture, store leftovers in an airtight container and consume within 24 hours. If you need to prepare ahead, store the filling and the cucumber strips separately for up to two days; assemble right before serving to keep the cucumbers crisp.
On substitutions and pantry-friendly swaps
You can use rotisserie chicken, leftover roasted chicken, or even canned chicken in a pinch. If you do use canned chicken, drain thoroughly and pat dry. Swap fresh dill for parsley if you prefer a milder herb. For a different flavor profile, a teaspoon of lemon zest mixed into the filling brightens the whole dish.
A personal touch
I first made these for a small neighborhood potluck when I wanted something light after a week of heavy meals. I remember watching neighbors reach for seconds—the cucumber made the dish feel indulgent without being heavy. Since then I’ve kept the base recipe the same but occasionally add a sprinkle of smoked paprika for a subtle warmth when serving in cooler months.
If you want to expand your roll-up repertoire, these cucumber wrappers can carry other fillings too. I often borrow ideas from other roll-up recipes and substitute the filling to suit the season or the crowd. For example, I sometimes pair these with the flavors from the lemon chili grilled chicken bowls with fresh cucumber salad by using a touch of lime and chili flakes in the filling for a zippier bite.
Common mistakes and how to avoid them
- Mistake: cucumbers too thick and impossible to roll. Fix: use a peeler or mandoline on the thinnest setting.
- Mistake: filling too wet. Fix: reduce yogurt by a tablespoon or drain very moist chicken.
- Mistake: roll-ups sliding open. Fix: press the seam down briefly or chill assembled rolls for 5 minutes so they set.
A final serving idea
Arrange the roll-ups on a platter, sprinkle chopped dill or flat-leaf parsley over the top, and add a small bowl of extra Dijon-mayo for dipping. They look elegant, travel well to picnics for a short time, and are a satisfying finger food that manages to be light and filling at once.
Conclusion
If you want a quick visual tutorial on simple cucumber roll techniques, this Easy Cucumber Roll Ups Recipe – Organized Island shows clear step-by-step photos that complement the method here. For inspiration on other roll-up fillings with a spicier edge, take a look at this Spicy Tuna Salad Roll Ups – Little Pine Kitchen which offers ideas you can adapt to chicken and cucumber.
Cucumber Roll-Ups
Ingredients
Method
- Slice cucumbers lengthwise into thin strips using a vegetable peeler or mandoline.
- In a bowl, mix together shredded chicken, mayonnaise, Greek yogurt, Dijon mustard, chopped celery, and red onion. Season with salt and pepper to taste.
- Take a cucumber slice and place a spoonful of the chicken salad mixture at one end.
- Roll the cucumber slice around the filling tightly.
- Repeat with remaining cucumber slices and filling.
- Garnish with fresh dill or parsley and serve.
