10-Minute Buffalo Chicken Cucumber Rolls (The Refreshing, Zero-Carb Crowd Pleaser)
Crisp English cucumber ribbons wrapped around a creamy, spicy Buffalo shredded chicken filling. A 10-minute, no-cook appetizer that delivers all the bold flavors of Buffalo wings in a fresh, low-carb finger food.
Ingredients
- 2 large English cucumbers firm and seedless
- 2 cups cooked shredded chicken breast or rotisserie chicken
- 4 oz cream cheese softened to room temperature
- 1/4 cup Frank's RedHot Buffalo wing sauce adjust to heat preference
- 2 tbsp Greek yogurt or mayonnaise
- 1/4 cup crumbled blue cheese or shredded sharp cheddar
- 2 green onions scallions, thinly sliced
- 1/4 tsp garlic powder
- Fresh cracked black pepper to taste
- Extra Buffalo sauce and ranch dressing for drizzling
Instructions
- In a medium mixing bowl, combine the softened cream cheese, Buffalo wing sauce, Greek yogurt, garlic powder, and black pepper. Stir until smooth and creamy.
- Add the shredded cooked chicken, crumbled blue cheese, and sliced green onions to the bowl. Fold together until the chicken is evenly coated in the creamy buffalo mixture.
- Trim both ends off the English cucumbers. Using a mandoline slicer or wide Y-peeler, slice the cucumbers lengthwise into long, thin, flexible ribbons (about 1/16-inch thick). Discard the outer skin-only strips.
- Lay the cucumber ribbons flat in a single layer on a double layer of paper towels. Gently press the tops with another paper towel to absorb excess surface moisture.
- Place a rounded tablespoon of the buffalo chicken filling at one end of each cucumber ribbon.
- Roll the cucumber ribbon tightly around the filling from one end to the other to create a compact roll-up.
- Stand the cucumber rolls upright or lay them seam-side down on a serving platter. Drizzle with extra buffalo sauce and ranch dressing, and garnish with extra sliced green onions before serving.