Cozy Chicken Salad Cucumber Roll Ups Recipe, Made Simple
There’s something wonderfully satisfying about a dish that feels light yet nourishing—refreshing but with enough texture and flavor to keep you coming back for more. These Chicken Salad Cucumber Roll Ups are my go-to when I want a snack or light lunch that feels thoughtfully crafted, not thrown together.
I love how the crisp, cool cucumber provides the perfect contrast to the creamy, tangy chicken salad tucked inside. You’ll find yourself savoring every bite, especially with that hint of chipotle sauce warming the palate just so. It’s like a weekend chat with a good friend—easy, warm, and utterly satisfying.
This Chicken Salad Cucumber Roll Ups Recipe is a keeper because it’s adaptable and fuss-free, offering both comfort and clarity in every step. Let’s get you rolling!
What Makes This Recipe Special
- Balanced flavors: Sweet, rich, and thoughtfully textured.
- Friendly technique: Clear steps built for home success.
- Easy to personalize: Swap in seasonal twists without stress.
- Make-ahead smart: Prep components to save time on busy days.
Ingredient Lowdown
- Shredded chicken: The star protein, tender and ready to soak up flavors. Leftover rotisserie chicken works perfectly.
- Red onion: Soaked to soften bite and add a subtle sweetness without overpowering.
- Fresh cilantro: Adds a lively herbal note that brightens the entire roll-up.
- Cottage cheese & mayo: Together they create a creamy, tangy dressing that binds and balances the chicken salad.
- Lime juice: Brings a fresh acidity that cuts through the richness beautifully.
- Avocado: Adds buttery texture and natural creaminess — you’ll notice if it’s missing!
- Whipped cream cheese: The subtle richness that makes the cucumber wraps extra indulgent.
- Everything bagel seasoning: A salty, herby crunch on top that brings another layer of flavor.
- Chipotle hot sauce: Just a little kick for warmth and smokiness.
- English cucumber: Thinly sliced lengthwise to make the perfect crisp vessel.
Set Up for Success
Before diving into this Chicken Salad Cucumber Roll Ups Recipe, it pays to do a quick mise en place. Get your chicken shredded, onion diced and soaking, and avocado prepped. A sharp knife and a vegetable peeler are key to slicing your cucumber paper-thin, which makes the rolls delicate but manageable. No oven needed here — just fresh, chilled ingredients.
Tools & Kitchen Gear
Helpful tools that make this Chicken Salad Cucumber Roll Ups Recipe smooth from start to finish—plus optional extras for efficiency and precision.
Step-by-Step: Chicken Salad Cucumber Roll Ups Recipe
- Prepare the chicken and onion. Start with about 1 pound of shredded cooked chicken. I often use leftover rotisserie chicken—its deep flavor adds a lovely richness. Dice half a red onion finely and soak it in 2 cups of water for 10 minutes to tame its sharpness. Drain well before mixing to keep the salad crisp, not soggy.
- Combine the salad ingredients. In a large bowl, toss together the shredded chicken, drained onions, chopped fresh cilantro, and cubed avocado. The avocado lends a buttery smoothness that rounds things out beautifully.
- Make creamy dressing. Blend 5 tablespoons of cottage cheese, 3 tablespoons of mayonnaise, 1 tablespoon onion powder, the juice of about 3 limes, and a pinch of salt and pepper. The lime juice brightens the creamy dressing, while cottage cheese adds richness without heaviness. Adjust seasoning as you like; I find a little extra salt helps marry all the flavors.
- Coat the chicken mixture. Pour the dressing over the salad base and fold gently to coat everything evenly, embracing the velvety texture that comes together.
- Thinly slice the cucumber. Using a vegetable peeler, slice one large English cucumber lengthwise into thin ribbons. Carefully layer these slices on parchment paper, overlapping about one-third so they will roll easily without separation. Pat dry with paper towels to remove excess moisture — this keeps the rolls crisp.
- Assemble and roll. Spread 2 tablespoons of whipped cream cheese across the cucumber ribbons. Add about 4 ounces of your chilled chicken salad near the base, leaving some space at the sides to avoid overflow. For an extra creamy, fresh layer, top with additional avocado or onion slices if you like.
- Roll tightly and slice. Gently roll the cucumber slices from bottom to top, applying just enough pressure to keep the filling packed but not squished. Cut into bite-sized roll-ups with a sharp knife.
- Garnish and serve. Sprinkle everything bagel seasoning on top for a burst of crunchy, tangy pop and drizzle chipotle hot sauce to add smoky heat that wakes the palate. Serve these as an appetizer or a light, refreshing meal any time of the day.
Chef’s Notes & Success Tips
To keep your rolls neat and not soggy, drying cucumber slices is essential. The key is layering and gentle rolling without pressing so hard that the cucumber breaks. I recommend a sharp paring knife to slice the roll-ups evenly and a light hand with spicy toppings to balance flavor without overwhelming.
Flavor Twists for Chicken Salad Cucumber Roll Ups Recipe
- Swap cilantro for fresh dill or basil for a different herbal note.
- Add diced apple or grapes for a touch of natural sweetness and crunch.
- Use Greek yogurt instead of mayo and cottage cheese for a lighter yet creamy dressing.
- Try smoked paprika or cumin in place of chipotle hot sauce to shift the spice profile.
- For an Asian twist, swap lime juice with rice vinegar and add sesame seeds on top.
- Include toasted nuts like almonds or pecans in the chicken salad for added texture.
Storage & Make-Ahead Tips
- Prepare the chicken salad portion up to 24 hours in advance and refrigerate in an airtight container for flavors to meld.
- Slice cucumbers and dry them just before assembly to prevent sogginess.
- Assemble the roll-ups right before serving for best texture and freshness.
- If you want to store assembled rolls, keep them tightly wrapped in plastic wrap and consume within 12 hours.
- Leftover chicken salad freezes well in a sealed container; thaw in the fridge overnight and remix dressing if needed.
Chicken Salad Cucumber Roll Ups Recipe FAQs
- Can I use other types of chicken? Absolutely! Grilled or roasted chicken breasts work well, and so does leftover Thanksgiving turkey.
- How thin should I slice the cucumber? Aim for paper-thin ribbons to make rolling comfortable and to highlight cucumber’s crispness without breaking.
- Can I make this vegan? You can swap chicken with chickpeas or shredded jackfruit, and use vegan mayo and cream cheese substitutes.
- What should I serve these with? They’re delightful on their own but also great with a light soup or alongside a fresh green salad.
- Is it okay to add more spice? Definitely! Adjust the chipotle hot sauce or add a dash of cayenne to suit your heat preference.
Chicken Salad Cucumber Roll Ups Recipe
Chicken Salad Cucumber Roll Ups are a light, refreshing appetizer featuring shredded chicken mixed with a creamy, tangy dressing and wrapped in thinly sliced cucumber strips. This recipe combines fresh ingredients like red onion, cilantro, avocado, and a flavorful dressing made with cottage cheese, mayo, lime juice, and seasonings, resulting in a healthy and delicious low-carb dish perfect for snacking or a light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
For the Chicken Salad:
- 2 cups water
- 1 lb shredded chicken (from cooked chicken breasts or rotisserie chicken)
- 1/2 medium red onion, finely diced
- 1/4 cup fresh cilantro, finely chopped
- 5 tbsp cottage cheese (small curd)
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tbsp onion powder
- 3 fl oz lime juice (from 2-3 limes)
- 3 tbsp mayonnaise (Hellmann’s preferred)
- 1 avocado, mashed
For the Roll-Ups and Topping:
- 1 tbsp everything bagel seasoning
- 2 tbsp whipped cream cheese
- 1 tbsp chipotle hot sauce
- 1 large English cucumber, sliced lengthwise into thin strips
Instructions
- Prepare the Chicken and Onion: Start by shredding 1 lb of cooked chicken using two forks or thinly dice it. Finely dice 1/2 a red onion and soak it in 2 cups of water for 10 minutes to mellow the flavor. Drain well before using.
- Mix the Salad Components: In a large bowl, combine the shredded chicken and drained red onion. Chop fresh cilantro and cube the avocado, then gently toss them with the chicken and onion mixture.
- Make the Dressing: Blend together 5 tablespoons cottage cheese, 3 tablespoons mayonnaise, 1 tablespoon onion powder, the juice of 3 limes, cilantro, salt, and black pepper until smooth. Taste and adjust seasonings as needed. Pour the dressing over the chicken mixture and stir to evenly coat.
- Prepare the Cucumber Wrap: Using a peeler, thinly slice a large English cucumber lengthwise. Lay the slices on parchment paper with each slice overlapping the next by about one-third. Pat the cucumber slices dry with a paper towel to remove excess moisture.
- Assemble the Cucumber Roll: Spread 2 tablespoons of whipped cream cheese evenly over the dried cucumber slices. Add about 4 ounces of the chicken salad mixture near the bottom of the cucumber slices, leaving space around the edges. Top with additional onion and avocado slices if desired.
- Roll and Serve: Carefully roll the cucumber slices from the bottom, folding over the chicken salad and toppings as you go. Apply gentle pressure to ensure a tight roll. Slice the roll into smaller pieces with a sharp knife. Finish by sprinkling everything bagel seasoning and drizzling chipotle hot sauce on top before serving as an appetizer or light meal.
Notes
- Soaking the onion in water helps reduce its sharp taste for a milder flavor.
- Make sure to pat dry the cucumber slices to prevent the roll-ups from becoming soggy.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Use rotisserie chicken for convenience and added flavor.
- The chipotle hot sauce adds a smoky, spicy kick – adjust amount or omit to taste.
