Crunchy Chicken Salad Cucumber Roll-Ups.

There are days when the idea of a heavy sandwich or a dense wrap feels like too much, especially when you’re looking for a midday energy boost that won’t lead to a sugar crash. These crunchy chicken salad cucumber roll-ups are the perfect antidote to the “heavy lunch” blues. By swapping out traditional bread or tortillas for thin, crisp ribbons of cucumber, you get a snack that is remarkably hydrating, low in carbs, and packed with texture.

I first started making these during a particularly hot summer when I wanted the savory satisfaction of a classic chicken salad but needed something that felt light and cooling. The beauty of this recipe lies in the “crunch” factor—between the snap of the fresh cucumber and the bite of celery and toasted almonds in the filling, every mouthful is satisfyingly crisp. It’s a great way to use up leftover rotisserie chicken and works just as well for a quick solo lunch as it does for a colorful appetizer tray at a weekend gathering.

Ingredients

To ensure these roll-ups stay firm and don’t become watery, using fresh, firm produce is essential.

English Cucumbers: 2 large. These are preferred over standard cucumbers because they have thinner skins and fewer seeds, making them easier to shave into long, flexible ribbons.¹
Cooked Chicken: 2 cups, finely diced or shredded. Rotisserie chicken is a time-saver here, but poached chicken breast works beautifully for a cleaner flavor.
Greek Yogurt or Mayonnaise: ½ cup. I like a 50/50 split to keep it creamy while adding a hit of protein and tang.
Celery: 2 stalks, very finely minced for that signature crunch.
Toasted Sliced Almonds: ¼ cup. These provide a nutty depth and extra texture.
Green Onions: 2, thinly sliced.
Fresh Dill: 1 tablespoon, chopped. Dill and cucumber are a classic pairing that elevates the whole dish.
Lemon Juice: 1 teaspoon to brighten the fats in the dressing.
Salt and Black Pepper: To taste.
Everything Bagel Seasoning (Optional): For a savory garnish on top.

Instructions

The trick to a perfect cucumber roll-up is managing the moisture. If the cucumber is too wet, the rolls will slide apart.

Prepare the cucumber ribbons

Using a Y-shaped vegetable peeler or a mandoline set to a thin setting, shave the cucumbers into long, wide ribbons. Stop once you reach the watery seeds in the center; flip the cucumber and repeat on the other side. Lay the ribbons flat on a double layer of paper towels and sprinkle them with a tiny pinch of salt. Let them sit for 5 minutes, then pat the tops dry. This “sweating” process ensures your rolls stay tight and crisp.

Mix the chicken salad

In a medium bowl, combine the diced chicken, Greek yogurt (or mayo), celery, sliced almonds, green onions, dill, and lemon juice. Stir until the chicken is thoroughly coated. You want the mixture to be relatively “stiff” rather than runny, so it stays inside the cucumber wraps. Season with salt and pepper to your preference.

Assemble the rolls

Lay one cucumber ribbon on a clean work surface. If the ribbons are very narrow, you can slightly overlap two ribbons to create a wider base. Place a generous tablespoon of the chicken salad at one end of the ribbon.

Roll and secure

Carefully roll the cucumber over the filling, keeping it as tight as possible. Position the roll so the seam is on the bottom; the moisture from the cucumber usually acts as a natural “glue” to keep it closed. If they feel a bit loose, you can secure them with a toothpick.

Finish and garnish

Repeat until all the filling is used. Arrange the roll-ups on a platter and sprinkle the tops with Everything Bagel seasoning or an extra pinch of fresh dill for a professional look.

Flavor and Texture Notes

These roll-ups are a study in freshness. The first thing you’ll notice is the cool, watery snap of the cucumber, which is immediately followed by the creamy, savory chicken salad. The Greek yogurt adds a subtle acidity that balances the richness of the chicken, while the toasted almonds provide a surprising, earthy crunch that keeps the filling from feeling one-dimensional.

Unlike a traditional chicken salad sandwich where the bread can become soggy, the cucumber maintains its integrity, providing a clean finish that leaves you feeling energized rather than sluggish.

Tips and Variations

The Spicy Version: Add a teaspoon of Sriracha or some finely diced jalapeños to the chicken salad mixture for a kick.
Fruit Infusion: Many people love a “Waldorf” style chicken salad. You can easily swap the almonds for walnuts and add some finely diced red grapes or green apples to the filling.
Avocado Base: For a dairy-free version, swap the yogurt/mayo for a mashed ripe avocado. The healthy fats provide a similar creaminess with a beautiful green color.
Herb Swaps: If you aren’t a fan of dill, fresh tarragon or chives are excellent alternatives that pair well with chicken and cucumber.

Storage and Make-Ahead

Best Eaten Fresh: Cucumber is over 95% water, so these are best enjoyed within an hour or two of assembly.²
Prep the Filling: You can make the chicken salad filling up to two days in advance and keep it in the fridge. This actually allows the flavors to develop.
The “Sweat” Step: Don’t skip the step of salting and patting the cucumber ribbons dry. If you skip this, the water from the cucumber will leak into the chicken salad, making the snack messy to eat.
Portability: If you want to take these to work, I recommend packing the cucumber ribbons and the chicken salad in separate containers and assembling them right before you eat.

Serving Suggestions

While these are a fantastic standalone snack, you can easily build them into a larger spread.

Dipping Sauce: Serve with a side of extra Greek yogurt mixed with a little lemon and garlic for dipping.
Side Pairing: These go beautifully with a bowl of chilled gazpacho or a simple quinoa salad.
Tea Party Style: Because they are so visually appealing, they make excellent additions to a brunch spread or a baby shower menu.
The Bento Box: Pack three or four roll-ups alongside some hard-boiled eggs and berries for a high-protein, balanced bento box.

FAQ

Can I use a regular garden cucumber?

You can, but the skin is much thicker and can be bitter. If using a standard cucumber, I recommend peeling off the dark green skin entirely before shaving it into ribbons.

The cucumber ribbons keep breaking. What am I doing wrong?

This usually happens if the ribbons are too thick or if the cucumber is very cold and stiff. Make sure your peeler is sharp, and if the ribbons feel brittle, let them sit at room temperature for a few minutes to become more pliable.

Can I use canned chicken?

Yes, but be sure to drain it very well and flake it finely. Since the roll-ups are small, large chunks of chicken will make it difficult to get a tight roll.

How do I make these vegan?

Swap the chicken for mashed chickpeas and use a vegan mayo or tahini-based dressing. The texture of mashed chickpeas works surprisingly well as a “tuna” or “chicken” salad substitute.

Conclusion

Crunchy Chicken Salad Cucumber Roll-Ups are proof that healthy eating doesn’t have to be boring or complicated. They offer all the comfort of a classic deli favorite with a modern, fresh twist that fits perfectly into a busy lifestyle. They are light, bright, and genuinely fun to eat.