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Healthy Buffalo Chicken Cucumber Rolls

Crispy, tangy cucumber rolls filled with savory shredded chicken and zesty buffalo sauce, perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup cooked chicken, shredded
  • 1/4 cup hot sauce Adjust for preferred heat
  • 1/2 cup Greek yogurt
  • 1/4 cup celery, finely chopped
  • 1/4 cup green onions, chopped
  • 1 large cucumber
  • to taste Salt and pepper

Method
 

Preparation
  1. Wash and dry your cucumber thoroughly.
  2. If you haven’t already, shred your cooked chicken and place it into a mixing bowl.
  3. Add hot sauce, Greek yogurt, finely chopped celery, green onions, salt, and pepper to the shredded chicken. Stir everything together until well combined. Taste to adjust seasoning or heat.
  4. Cut the cucumber lengthwise and use a spoon to scoop out the seeds, creating a pocket for your filling.
  5. Spoon the chicken mixture into the cucumber pockets, ensuring each roll is generously filled.
  6. Cut the cucumber into bite-sized rolls and arrange them on a platter. Enjoy immediately or refrigerate for later.

Notes

To achieve the perfect rolls, consider swapping the hot sauce for a milder condiment if sensitive to spice. Prepare the filling in advance for quick assembly, and make sure to scoop out enough seeds from the cucumber to avoid soggy rolls. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The filling can be reheated on the stove or microwave before filling fresh cucumber.