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Crunchy Chicken Salad Cucumber Roll Ups

A refreshing, low-carb twist on sushi featuring crisp cucumber ribbons rolled around a savory creamy chicken salad filling, topped with sesame seeds and soy glaze.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Snack
Cuisine: Asian Fusion, Keto
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

The Rolls
  • 2 large English cucumbers washed
  • 2 cups cooked chicken shredded (rotisserie works best)
  • 0.33 cup mayonnaise or Greek yogurt
  • 2 tbsp cream cheese softened
  • 1 tbsp Sriracha optional for heat
  • 1 tsp soy sauce or Tamari
  • 2 stalks green onions finely chopped
  • 0.5 tsp garlic powder
Garnish
  • 1 tbsp sesame seeds black and white mixed
  • 1 tbsp soy glaze or teriyaki sauce for drizzling
  • 1 large avocado sliced for serving

Equipment

  • Vegetable Peeler or Mandoline
  • Mixing bowls
  • Paper Towels
  • Knife

Method
 

  1. Wash cucumbers and use a peeler to slice them lengthwise into long, thin ribbons. Pat ribbons dry with paper towels to remove excess moisture.
  2. In a medium bowl, mix shredded chicken, mayonnaise, cream cheese, Sriracha, soy sauce, green onions, and garlic powder until creamy and combined.
  3. Lay a cucumber ribbon flat. Place a spoonful of filling on one end and spread it slightly along the first half of the ribbon.
  4. Roll the cucumber tightly around the filling, starting from the filled end.
  5. Stand the rolls upright on a serving plate.
  6. Drizzle with soy glaze and sprinkle generously with sesame seeds.
  7. Serve immediately with sliced avocado and extra dipping sauce.

Notes

Ensure you pat the cucumbers very dry, otherwise the sauce will slide off and the rolls will become watery.