Chicken Cucumber Rolls

These light and refreshing chicken cucumber rolls are perfect for a quick snack or appetizer. Packed with protein and crisp cucumber, they’re both healthy and delicious, making them a great choice for any occasion.

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TIME21 min

SERVINGS4

RATINGNew

01 / WHAT YOU NEED

Ingredients

1 English cucumber, halved lengthwise 1 (12.5 fl oz) can chicken breast, drained and flaked 4 ounces Neufchatel cheese, softened 1 tablespoon light mayonnaise 2 green onions, finely chopped 1 roma (plum) tomatoes, chopped ½ teaspoon red pepper flakes, or to taste ¼ teaspoon garlic salt 1 (7.2 ounce) package Original Snack Factory® Pretzel Crisps®

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by slicing the cucumber lengthwise into thin strips, about 1/8 inch thick—you can use a mandoline or just a sharp knife. In a bowl, mix together the chicken, Neufchatel cheese, mayonnaise, green onions, tomato, red pepper flakes, and garlic salt until everything is well combined. Lay the cucumber slices flat on your work surface, then spoon about two teaspoons of the chicken mixture onto the bottom edge of each slice. Carefully roll them up and use toothpicks to hold everything together. Stand the rolls upright on a serving plate, like little cups. Finally, push a Snack Factory® Pretzel Crisp® halfway into the chicken filling to add a nice crunch.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use thinly sliced chicken to make rolling easier.
- Chill the cucumbers before assembling for extra crunch.
- Secure the rolls with toothpicks to keep them intact while serving.

Why you’ll love it

This dish is light, fresh, and perfect for warm days. The combination of tender chicken and crisp cucumber creates a refreshing bite. It’s also easy to prepare and looks beautiful on the plate.

Serving ideas

Serve these rolls with a dipping sauce like soy sauce or a light yogurt-based dressing. They pair well with a simple side salad or steamed rice for a complete meal. Great as an appetizer or a light lunch.

Storage & leftovers

Store the rolls in an airtight container in the refrigerator. They are best eaten within 1-2 days to maintain freshness and crispness. Avoid freezing as cucumbers tend to become watery and lose texture.