Chicken Salad Cucumber Roll Ups

The first time I made these cucumber roll ups was on a sweltering July afternoon when turning on the oven felt like a betrayal against my air conditioner. I had leftover rotisserie chicken and an abundance of English cucumbers from my overly ambitious farmers market haul that morning.

Last summer I brought a platter to my sisters backyard barbecue and watched them disappear faster than the deviled eggs. My brother in law who normally turns his nose up at anything that sounds suspicious went back for fourths and finally admitted he might have been wrong about fancy appetizers.

Ingredients

• cooked chicken breast: Use rotisserie chicken for maximum flavor or poach your own breasts ahead of time and shred them while warm for easier handling
• mayonnaise: Real mayo makes all the difference here for that silky texture that holds everything together beautifully
• Greek yogurt: Adds just enough tang to cut through the richness while keeping the filling light and fresh
• Dijon mustard: This tiny amount provides a subtle background heat that makes people wonder what makes these so addictive
• celery: Finely diced because nobody wants giant chunks of celery interrupting their perfect bite experience
• red onion: Minced as small as your patience allows so the flavor disperses evenly without overwhelming
• fresh dill: Fresh dill cannot be substituted here it brings that bright herby note that screams summer appetizer
• lemon juice: Just enough to brighten all the flavors and keep the chicken salad from feeling too heavy
• English cucumbers: These have thinner skin and fewer seeds making them perfect for rolling into ribbons without falling apart
• carrot: Optional but adds such a lovely pop of color and extra crunch that makes these feel special

Instructions

Mix the filling:

Toss everything in a bowl and fold gently until the chicken is evenly coated with that creamy mixture

Prep the ribbons:

Use a vegetable peeler to shave long thin strips down the length of each cucumber aiming for about sixteen even pieces that bend without breaking

Fill and roll:

Lay a ribbon flat and spread about one and a half tablespoons of filling near one end then roll it up like a tiny burrito placing it seam side down on your platter

Repeat:

Keep going until you have used all the filling and arranged these little green gems on a serving plate

Serve:

These taste best right away but can hang out in the fridge for a couple hours if you need to prep ahead

Save

My friend Sarah who claims to hate cooking made these for her book club last month and sent me a photo at midnight saying she felt like a legit caterer. Sometimes the simplest recipes make the biggest impression.

Make Ahead Strategy

The chicken salad actually tastes better after hanging out in the fridge for a day or two as the flavors meld together beautifully. Just keep it separate from the cucumbers until about an hour before serving time.

Serving Suggestions

I like to arrange these on a wooden board with some cherry tomatoes and maybe a small bowl of extra fresh herbs for garnish. They are perfectly substantial enough to stand alone as a light lunch with a side salad.

Mix It Up

Once you get the rolling technique down you can experiment with different flavor combinations. Sometimes I add chopped pecans for sweetness or swap the dill for fresh basil depending on what I have growing.

• Try adding thinly sliced radishes inside the roll for extra crunch and a pretty pink edge
• A sprinkle of everything bagel seasoning on top before serving adds a fun savory twist
• If you want to get fancy pipe the filling using a small ziplock bag with the corner cut off

Save

These roll ups have become my go to when I want to bring something that looks impressive but comes together in under half an hour. Sometimes the best recipes are the ones that let the ingredients do all the talking.

Recipe FAQs

→ How do I slice cucumbers for roll ups?

Use a mandoline slicer or vegetable peeler to cut cucumbers lengthwise into thin, even ribbons. English cucumbers work best because they have fewer seeds and thinner skin. Aim for about 16 uniform slices that are pliable enough to roll without tearing.

→ Can I make these ahead of time?

Yes, prepare the chicken salad up to 24 hours in advance and store it refrigerated. Assemble the roll-ups no more than 2 hours before serving to prevent the cucumbers from becoming watery or limp. Keep them covered in the refrigerator until ready to serve.

→ What can I substitute for Greek yogurt?

Replace Greek yogurt with additional mayonnaise for a richer taste, or use sour cream for similar tanginess. For a lighter version, plain yogurt works well too. Adjust the quantity to maintain your preferred consistency and flavor balance.

→ How do I prevent roll ups from unrolling?

Place the roll-ups seam side down on your serving platter. The moisture from the cucumber helps them adhere to themselves. If needed, secure with a toothpick, though this usually isn't necessary if the cucumber ribbons are sliced evenly and rolled tightly.

→ Can I use rotisserie chicken?

Absolutely! Rotisserie chicken works perfectly and saves time. Simply remove the skin and shred about 1 1/2 cups of meat. The seasoned meat from a store-bought rotisserie chicken can add extra depth of flavor to the filling.

→ What wine pairs well with these roll ups?

A chilled Sauvignon Blanc or Pinot Grigio complements the fresh, light flavors beautifully. The crisp acidity and citrus notes of these white wines enhance the cucumber and bright herbs while balancing the creamy filling.