The first time I made these Chicken Salad Cucumber Roll Ups, they disappeared before I could finish plating them.
They’re light, crisp, and insanely easy to customize for parties or weeknight lunches.
If you want a fresh, low-carb twist on classic chicken salad, this recipe is a fast winner you’ll keep coming back to.
Why You’ll Love This Recipe
- Low-carb, high-protein bite-sized snack that works for lunch, appetizers, or picnics.
- Ready in under 30 minutes when you have cooked chicken on hand.
- Vegan-friendly swap options and kid-approved textures.
- Portable and mess-free — perfect for meal prep and party trays.
The texture sings because the cooling crunch of the cucumber wraps balances the creamy, tangy chicken salad inside.
Each bite mixes the moisture of Greek yogurt (or mayo) with the delicate snap of thinly sliced cucumber, while the celery and red onion add a clean, bright chew.
The dill lifts the flavor, cutting through the richness and making the roll-ups taste light rather than heavy.
"I brought these to a backyard brunch and everyone asked for the recipe — so fresh and easy!" — 5-star reader review
Key Ingredients
- Cucumbers. Choose firm, seedless English cucumbers if possible; they are thin-skinned and have fewer seeds, which makes slicing and rolling much easier. If using garden cucumbers, scoop seeds or pick thicker slices to avoid overly wet roll-ups.
- Cooked shredded chicken. Rotisserie chicken is my shortcut for deep flavor and juicy texture; grilled chicken gives a smoky backbone. Use meat from the thighs if you want extra richness, or breast for leaner bites.
- Greek yogurt (or mayonnaise). Greek yogurt keeps the filling tangy and lighter in calories; full-fat Greek yogurt gives a richer mouthfeel similar to mayo. If you prefer a classic flavor, swap in a good-quality mayonnaise like Hellmann’s or Duke’s.
- Fresh dill. Dill adds a bright, herbal finish that pairs perfectly with cucumber. If fresh isn’t available, use half the amount of dried dill and give the salad a few hours in the fridge to let flavors build.
Full ingredient list:
- 2 large cucumbers
- 2 cups cooked chicken, shredded (rotisserie or grilled)
- ½ cup plain Greek yogurt (or mayonnaise)
- 1 tablespoon Dijon mustard
- ¼ cup red onion, finely chopped
- ¼ cup celery, finely chopped
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- Salt and pepper to taste
- Optional: lettuce leaves for added crunch
Step-by-Step Instructions
Step 1: Prep your cucumber ribbons
Wash the cucumbers thoroughly and dry them well.
Trim the ends, then slice each cucumber lengthwise into thin strips about ¼ inch thick; a mandoline makes this fast and uniform.
Pro Tip: If strips are too wet, blot them with paper towels to prevent the filling from becoming soggy. You’ll know they’re ready when they’re flexible without tearing.
Step 2: Make the chicken salad
In a medium mixing bowl, combine the shredded chicken, Greek yogurt (or mayonnaise), Dijon mustard, finely chopped red onion, chopped celery, and dill.
Season with salt and pepper and stir until everything is evenly coated and creamy.
Pro Tip: Taste and adjust — a squeeze of lemon or an extra pinch of mustard can brighten the mix. The filling should be moist but not soupy.
Step 3: Assemble the roll-ups
Lay a cucumber strip flat on a clean surface or cutting board. Spoon a line or dollop of chicken salad at one end of the cucumber strip.
Starting at the filled end, gently roll the cucumber inward, keeping the filling contained as you roll. Secure with a toothpick if needed. Repeat until all strips are used.
Pro Tip: Place a lettuce leaf inside for crunch or use narrower strips for bite-sized pinwheels. You’ll know your technique is working when rolls hold their shape without squeezing filling out.
Step 4: Chill and serve
Arrange the roll-ups on a tray and chill in the refrigerator for about 30 minutes. This helps flavors meld and firms up the roll-ups for neat slicing.
Before serving, cut each roll-up into bite-sized pieces if desired and transfer to a platter.
Pro Tip: Chill on a shallow tray with parchment to keep them from sticking. They’re easiest to serve cold, straight from the fridge.
Expert Tips for Success
- Use drained or less-seeded cucumbers for a drier, more stable wrap. If cucumbers are watery, salt the slices lightly and place them on paper towels for 10 minutes to draw out excess moisture.
- Pick the right chicken. Rotisserie chicken gives instant savoriness, while grilled chicken adds complex char notes. If shredding at home, warm the meat slightly to make pulling fibers apart easier.
- Adjust binder ratios. If your filling is loose, add more shredded chicken or a tablespoon of plain breadcrumbs to thicken without changing flavor. For a creamier profile, add a bit more Greek yogurt or a teaspoon of olive oil.
- Keep the onion bright but mild. Finely dice the red onion and rinse under cold water briefly if you want less bite; this softens sharpness while maintaining crunch.
- Chill before slicing. Cutting the roll-ups after 30 minutes in the fridge ensures clean edges and prevents the filling from spilling. Use a serrated knife for neater cuts.
- Make ahead smartly. You can prepare the chicken salad up to 48 hours in advance; store cucumber slices separately and assemble just before serving to preserve crispness.
- For presentation, stagger the roll-ups on a long platter and garnish with extra dill, lemon zest, or smoked paprika for color contrast.
- Toothpick trick: If using toothpicks to secure, remove them before serving to guests who prefer no sticks, or use short cocktail picks and serve in a decorative cup for easy grabbing.
Storage & Freezing
Fridge storage: Store assembled roll-ups in an airtight container for up to 48 hours.
Place a paper towel in the container to absorb any excess moisture and keep the cucumber crisper.
If you’ve prepped chicken salad separately, it will keep 3–4 days in the refrigerator in a sealed container.
Freezer: Freezing assembled cucumber roll-ups is not recommended because cucumbers become watery and lose texture when thawed.
If you need long-term storage, freeze just the chicken salad (without cucumber) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before assembling with fresh cucumber slices.
Reheating & serving: Because these are best served cool, do not heat the assembled roll-ups.
If you thawed frozen chicken salad, bring it to refrigerator temperature and give it a quick stir before assembling.
For a warm variation, serve the chicken salad on toast points instead of cucumbers and warm the toast just before assembling.
Variations & Substitutions
- Curry chicken roll-ups: Stir 1–2 teaspoons of curry powder into the chicken salad and add raisins or chopped apple for sweetness. This gives an aromatic twist and pairs well with crunchy celery.
- Avocado mayo swap: Replace Greek yogurt or mayo with mashed avocado for a creamy, heart-healthy version. The avocado adds richness and a green color that blends with cucumber.
- Mediterranean style: Add chopped Kalamata olives, diced roasted red peppers, and a sprinkle of feta. Swap dill for oregano or parsley for a distinctly Mediterranean bite.
- Gluten-free or crisp upgrade: Slide a small piece of butter lettuce or collard leaf under the filling for a sturdier wrap; collards work great if you want larger, sandwich-style rolls.
Frequently Asked Questions
Q: Can I use other vegetables instead of cucumbers?
A: Yes. Use thinly sliced zucchini as a seasonal swap when lightly salting and draining it first. Endive leaves or large bibb lettuce leaves also make excellent low-carb carriers with a different crunch profile.
Q: How do I keep roll-ups from getting soggy?
A: Blot cucumber strips with paper towels before assembly and keep the filling on the drier side. Store cucumber separately if making ahead and assemble within a few hours of serving.
Q: Is it safe to make chicken salad with store-bought rotisserie chicken?
A: Absolutely. Rotisserie chicken is fully cooked and safe; shred it while warm to make the process easier. Store leftover chicken salad in the fridge for up to four days.
Q: How thin should cucumber slices be for easy rolling?
A: Aim for about 1/8 to 1/4 inch thick slices. Slices thinner than that may tear, while thicker slices are harder to roll. A mandoline helps maintain consistent thickness.
Q: Can I make these vegan or vegetarian?
A: Yes. Substitute shredded cooked jackfruit, chickpeas mashed with spices, or heartier legumes mixed with vegan mayo or yogurt to create a vegetarian or vegan filling that still pairs well with cucumber.
Final Thoughts
These Chicken Salad Cucumber Roll Ups are a bright and versatile recipe that adapts to pantry odds and guests’ tastes.
They’re a reliable make-ahead appetizer or a light lunch that travels well.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved the idea.
Conclusion
Looking for more chicken salad inspiration or flavor ideas? Try this Amazing Lemon Chicken Salad – Amee’s Savory Dish for a bright citrusy spin that pairs beautifully with cucumbers.
If you’re tempted by bold spices, this The Best Curry Chicken Salad Recipe shows how curry and fruit mix for a sweet-savory contrast.
Want crunchy slaw ideas to serve alongside your roll-ups? Check out the Cabbage Archives – Overtime Cook for slaw mixes and cabbage-based salads.
For a classic technique and proportion reference, this Classic Chicken Salad Recipe breaks down a time-tested ratio you can adapt into your roll-ups.
Chicken Salad Cucumber Roll Ups
Ingredients
Cucumber
- 2 large Cucumbers Choose firm, seedless English cucumbers if possible.
Chicken Salad Filling
- 2 cups Cooked shredded chicken (rotisserie or grilled) Rotisserie chicken provides flavor and juiciness.
- ½ cup Plain Greek yogurt (or mayonnaise) Greek yogurt offers a tangy, lighter option.
- 1 tablespoon Dijon mustard
- ¼ cup Red onion, finely chopped Rinse under cold water for milder flavor if needed.
- ¼ cup Celery, finely chopped
- 2 tablespoons Fresh dill, chopped (or 1 tablespoon dried dill) Use fresh for brighter flavor.
- to taste Salt and pepper
Optional
- Lettuce leaves For added crunch.
Instructions
Preparation
- Wash and dry the cucumbers thoroughly. Trim the ends, then slice each cucumber lengthwise into thin strips about ¼ inch thick.
- If strips are too wet, blot them with paper towels to prevent the filling from becoming soggy.
Making the Chicken Salad
- In a medium mixing bowl, combine the shredded chicken, Greek yogurt (or mayonnaise), Dijon mustard, finely chopped red onion, chopped celery, and dill.
- Season with salt and pepper and stir until everything is evenly coated and creamy. Adjust flavors with lemon or mustard if needed.
Assembling the Roll-Ups
- Lay a cucumber strip flat and spoon a line of chicken salad at one end.
- Roll the cucumber inward to keep the filling contained. Secure with a toothpick if needed.
- Repeat until all strips are filled.
Chilling and Serving
- Arrange the roll-ups on a tray and chill in the refrigerator for about 30 minutes.
- Cut each roll-up into bite-sized pieces if desired before serving.
