Buffalo Chicken Cucumber Roll (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large firm cucumber
02 -
1/2 cup shredded cooked chicken
03 -
1/4 cup buffalo sauce
04 -
1/4 cup mayonnaise
→ Fresh Vegetables
05 -
1/4 cup finely diced celery
06 -
1/4 cup finely diced red onion
→ Seasonings & Garnish
07 -
Salt and black pepper to taste
08 -
Fresh chives for garnishing
09 -
Fresh dill sprigs for garnishing
# Instructions:
01 -
Start by washing and drying your cucumber thoroughly. Using a mandoline slicer or vegetable peeler, carefully slice it lengthwise into 6-7 thin, long strips.
02 -
Pat the cucumber strips dry with paper towels. Arrange them slightly overlapping each other, then spread a thin layer of mayonnaise evenly across all strips.
03 -
Place your shredded chicken diagonally across the mayo-covered cucumber strips. Drizzle with buffalo sauce, then sprinkle with the diced celery and red onion. Season with salt and pepper to your liking.
04 -
Carefully roll up the cucumber strips tightly, keeping the filling in place. Secure each roll with a toothpick to maintain its shape.
05 -
Arrange your rolls on a serving plate and garnish with fresh chives and dill. For best results, chill for 30 minutes before serving.
# Notes:
01 -
Choose firm cucumbers without soft spots for the best rolling experience
02 -
Time-saving tip: Use rotisserie chicken or pre-cooked shredded chicken
03 -
For perfect rolls, make sure to roll tightly and secure with toothpicks
04 -
These rolls taste best when chilled for at least 30 minutes before serving