Chicken Salad Cucumber Roll Ups Recipe – Fresh Low Carb Bite
There are days when the thought of a heavy lunch just doesn’t sit right, but a simple salad feels a little uninspired. That’s precisely the mood I was in when I first perfected this Chicken Salad Cucumber Roll Ups recipe. It’s a wonderfully refreshing, light yet satisfying meal that looks elegant but is remarkably straightforward to put together. The crisp, hydrating crunch of fresh cucumber wrapped around a creamy, flavourful chicken salad is a combination that we return to time and time again in my house.
What I adore about these healthy roll ups is how they deliver on both texture and taste. You get the savoury, tender chicken, the creamy dressing brightened with a hint of lemon and dill, and then the cool, clean snap of the cucumber ribbon holding it all together. Friends always ask me for this recipe after trying it at dinner parties; it has that brilliant quality of seeming much more complex than it actually is. It’s a fantastic low carb lunch option, but it also works beautifully as an appetiser for a summer barbecue or packed into a picnic basket for a day out.
Whether you’re looking for a healthier alternative to a sandwich, a sophisticated starter, or just a new way to enjoy a classic chicken salad, these cucumber roll ups are a genuine delight. They are light on carbs but packed with protein and fresh flavours, making them a delicious and sensible choice whenever you fancy something truly tasty.
Recipe Overview
This recipe transforms a classic chicken salad into an elegant, bite-sized roll up using ribbons of fresh cucumber instead of bread. The flavour profile is creamy and savoury with fresh, herby notes from dill and a little tang from Dijon mustard and lemon. I’ve tested this with various herbs, but I always come back to dill for that classic, refreshing taste that pairs so well with cucumber. It’s a no-cook recipe that’s all about assembly, making it ideal for warmer days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 4 people (as a light lunch)
- Difficulty: Easy
Why You’ll Love This Chicken Salad Cucumber Roll Ups Recipe
- Genuinely Fresh Flavour: The creamy, well-seasoned chicken salad, rich with tender chicken and a tangy dressing, is perfectly balanced by the clean, crisp taste of the cucumber wrap. It’s refreshing and satisfying all at once.
- Ready in About 20 Minutes: If you’re using pre-cooked chicken (a rotisserie chicken is my go-to for this), the entire dish comes together in around 20 minutes, making it a brilliant option for a speedy lunch.
- A Flexible Recipe: This is a great base recipe to adapt. You can add finely chopped celery or red onion for more crunch and bite, swap the dill for tarragon or chives, or even add a handful of toasted almonds for texture.
- Ideal for Summer Gatherings: These roll ups are wonderful for garden parties, picnics, or as a light starter before a main meal. They hold up well for a couple of hours once made, making them great for serving to guests. If you need a more substantial party dish, my Cheeseburger Lasagna Recipe always gets compliments.
- Family Tested: This is one of those recipes that bridges the gap between ‘healthy’ and ‘delicious’ so well. My kids absolutely devour this every time I make it, which is always a win in my book.
Ingredients You’ll Need
For the creamiest chicken salad, I find using a combination of good quality mayonnaise and Greek yoghurt gives the best result—rich but not heavy. I often reach for Hellmann’s Real Mayonnaise as it has a brilliant consistency that holds everything together without being oily. The key to this dish is fresh ingredients, so use the best you can find.
- 2 large English cucumbers
- 400g cooked chicken breast, shredded or finely diced
- 100g full-fat mayonnaise
- 50g plain Greek yoghurt
- 1 tbsp Dijon mustard
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- 1/4 tsp salt (or to taste)
- 1/8 tsp freshly ground black pepper
- Optional: 1 stick of celery, very finely diced
Sara’s Tip: Using a wide vegetable peeler or a mandoline slicer is the key to getting perfect, uniform cucumber ribbons that are pliable enough to roll without breaking. If your ribbons are too thick, they’ll snap; too thin, and they’ll tear.
How to Make Chicken Salad Cucumber Roll Ups
The process here is all about preparation. Once your ingredients are prepped, the assembly is very straightforward. The most important step is ensuring your cucumber ribbons are dry, which prevents the roll ups from becoming watery.
- Prepare the Cucumber Ribbons: Wash and dry the cucumbers. Using a mandoline or a wide vegetable peeler, slice the cucumbers lengthways into long, thin ribbons, about 1.5mm thick. Stop when you reach the seedy core. You should get about 10-12 usable ribbons per cucumber.
- Dry the Ribbons: Lay the cucumber ribbons on a tray lined with paper towels in a single layer. Place another paper towel on top and gently press down to absorb as much excess moisture as possible. This is the secret to a neat roll up! Let them sit while you prepare the filling.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yoghurt, Dijon mustard, chopped dill, parsley, and lemon juice until smooth and well combined.
- Combine the Chicken Salad: Add the shredded or diced cooked chicken to the bowl with the dressing. If you’re using it, add the finely diced celery now. Stir everything together until the chicken is evenly coated.
- Season to Taste: Season the chicken salad with salt and black pepper. Give it a final stir and taste it, adjusting the seasoning if necessary. You might want a little more lemon juice for brightness or a touch more salt.
- Assemble the Roll Ups: Lay two or three cucumber ribbons on a clean work surface, overlapping them slightly to create a wider “wrap” about 8-10cm wide. What works best for me is a three-ribbon width.
- Fill and Roll: Spoon about 1-2 tablespoons of the chicken salad mixture in a line at one end of the overlapped cucumber ribbons. Gently but firmly, roll the cucumber up and over the filling to create a neat, compact cylinder.
- Serve: Place the finished cucumber roll ups seam-side down on a serving platter. You can secure them with a cocktail stick if you like. Serve immediately or chill for up to an hour before serving.
Tips From My Kitchen
- Chill the Filling: For the neatest roll ups, I recommend chilling the chicken salad filling in the fridge for at least 30 minutes before you start assembling. A colder, firmer filling is much easier to work with and less likely to spill out.
- The Salt Trick: I learned that if you have a particularly watery cucumber, you can lightly salt the ribbons and let them sit for 10-15 minutes. This draws out even more moisture. Just be sure to rinse them gently and pat them completely dry before using, and adjust the salt in your filling accordingly.
- Make-Ahead Advice: The chicken salad filling is ideal for making ahead. It can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Assemble the roll ups just before you plan to serve them to ensure the cucumber is at its crispest.
- Storage: Assembled roll ups are best enjoyed on the day they are made. If you have leftovers, they can be stored in an airtight container in the fridge for up to 24 hours. The cucumber will soften a little but they will still be delicious. Be sure to follow safe food storage guidelines, like those from the Food Standards Agency, especially when dealing with chicken and mayonnaise.
Equipment You’ll Need
- Mandoline slicer or a wide vegetable peeler
- Large mixing bowl
- Sharp knife and cutting board
- Whisk or spatula
- Paper towels
Common Mistakes to Avoid
- Using Wet Cucumber: This is the most common pitfall. If you don’t pat the cucumber ribbons dry, the excess water will leak out, making the filling loose and the roll ups soggy. Take the extra minute to do this properly.
- Slicing the Cucumber Incorrectly: Slices that are too thick will crack when you try to roll them. Slices that are paper-thin will tear under the weight of the filling. Aim for a consistent thickness of around 1.5mm for the best results.
- Overfilling the Rolls: It can be tempting to be generous with the filling, but this makes rolling difficult and messy. A modest amount spread evenly near one edge is all you need for a perfect, tight roll.
What to Serve With Chicken Salad Cucumber Roll Ups
These roll ups are fantastic on their own as a light lunch or appetiser, but they also pair beautifully with other dishes to create a more substantial meal.
- A Simple Green Salad: A handful of rocket or mixed leaves dressed with a light vinaigrette provides a peppery contrast to the creamy chicken.
- Fruit Platter: Slices of melon, fresh berries, or grapes work wonderfully, offering a sweet counterpoint to the savoury roll ups.
- A Light Soup: For a more complete lunch, serve them alongside a chilled gazpacho in summer or a warm tomato soup on a cooler day.
- Drink Pairing: A crisp, dry white wine like a Pinot Grigio or a floral elderflower pressé are excellent beverage choices that won’t overpower the delicate flavours.
Frequently Asked Questions
Chicken Salad Cucumber Roll Ups Recipe
Ingredients
Method
- Prepare the Cucumber Ribbons: Wash and dry the cucumbers. Using a mandoline or a wide vegetable peeler, slice the cucumbers lengthways into long, thin ribbons, about 1.5mm thick. Stop when you reach the seedy core. You should get about 10-12 usable ribbons per cucumber.
- Dry the Ribbons: Lay the cucumber ribbons on a tray lined with paper towels in a single layer. Place another paper towel on top and gently press down to absorb as much excess moisture as possible. This is the secret to a neat roll up! Let them sit while you prepare the filling.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yoghurt, Dijon mustard, chopped dill, parsley, and lemon juice until smooth and well combined.
- Combine the Chicken Salad: Add the shredded or diced cooked chicken to the bowl with the dressing. If you're using it, add the finely diced celery now. Stir everything together until the chicken is evenly coated.
- Season to Taste: Season the chicken salad with salt and black pepper. Give it a final stir and taste it, adjusting the seasoning if necessary. You might want a little more lemon juice for brightness or a touch more salt.
- Assemble the Roll Ups: Lay two or three cucumber ribbons on a clean work surface, overlapping them slightly to create a wider "wrap" about 8-10cm wide. What works best for me is a three-ribbon width.
- Fill and Roll: Spoon about 1-2 tablespoons of the chicken salad mixture in a line at one end of the overlapped cucumber ribbons. Gently but firmly, roll the cucumber up and over the filling to create a neat, compact cylinder.
- Serve: Place the finished cucumber roll ups seam-side down on a serving platter. You can secure them with a cocktail stick if you like. Serve immediately or chill for up to an hour before serving.
Notes
I really hope you give this Chicken Salad Cucumber Roll Ups recipe a try. It has become such a staple in my kitchen for its fresh taste and versatility. It’s proof that a healthy lunch can be exciting and incredibly satisfying. If you’re looking for another light but flavour-packed recipe, my Bang Bang Chicken Thighs are always a huge hit. I’d love to hear how you get on with these roll ups, so please leave a comment below and let me know what you think!
